Best Cheesy Spaghetti Squash Recipes

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

CHEESY BACON SPAGHETTI SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.

CHEESY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
• Remove squash from the oven and set aside to cool a bit. Leave the oven on.
• Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
• Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
• Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
• Bake, uncovered, in the preheated oven for 30 minutes.

CHEESY SPAGHETTI SQUASH WITH SAUSAGE

Steps:

• Cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Turn halves upside down in a baking pan.
• Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Heat some olive oil in a skillet.
• Add the spaghetti squash strands, garlic and crumbled sausage.
• Cook on med until for approx 5 minutes.
• Add milk and cook until heated through and liquid is absorbed.
• Transfer to a warm bowl and toss with cheeses until mixed.
• Top with salt and pepper to taste.
• Enjoy!

CHEESY BAKED SPAGHETTI SQUASH BOATS WITH SALAMI, SUN-DRIED TOMATOES, AND SPINACH

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30-50 minutes, depending on size of squash. Let cool slightly.
• Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
• Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
• Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
• Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
• Do Ahead
• Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.

EASY CHEESY SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise.
• Remove and discard seeds (or keep them to plant for next year).
• Steam squash, cut side up for 10-15 minutes, or until softened.
• Pre heat oven to 400 degrees F.
• Remove squash from steamer and place on a baking sheet.
• With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
• Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
• Bake for 10-15 minutes or until cheese is all melted.
• Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
• *There is no need to remove the insides for serving. We just eat the squash right out of the shell!

CHEESY SPAGHETTI SQUASH CASSEROLE (VEGETARIAN)

Steps:

• To cook the spaghetti squash: Cut in half lengthwise and remove seeds. Place squash cut sides up in microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10-12 minutes or til done. Let sit covered for 5 minutes. With fork, "comb" out the strands into a bowl.
• Preheat oven to 375 degrees. Mix the cheeses together and set aside. Heat olive oil in skillet and add onion, green pepper, red bell pepper and garlic. Saute over medium heat for about 5 minutes. Add crushed tomatoes and crushed red pepper (if using). Simmer uncovered for about 15 minutes, stirring occasionally.
• In large bowl, mix the cooked squash well with the cooked vegetables and place half of it in a 9x13 baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cook 10-15 minutes before serving.

CHEESY CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Poke holes on all sides of the spaghetti squash with a metal skewer or a fork.
• Place a paper towel in microwave and place squash on top of paper towel.
• Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes.
• Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard.
• Next, scrape the inside of the squash with a fork all the way to the skin. You should get strands that resemble spaghetti. Set aside.
• Season chicken with your favorite seasonings. Grill until done. Weigh out 4.5 oz of cooked chicken and then cut chop into pieces. Set aside.
• Preheat oven to 400 degrees. Combine melted butter, salt, pepper, Parmesan cheese with the yogurt and 2 oz. of shredded cheddar cheese.
• Stir in spaghetti squash until combined. Pour spaghetti squash mixture into an 8 inch casserole dish. Top with cooked chicken. Sprinkle the remaining ounce of cheese and dried basil over the top
• Put in oven and bake for 30 minutes. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.
• 1 Servings with 1 Lean, 3 Greens, 2.8 Condiments and 1/2 Healthy Fat per serving
• *If you would like to use cooked 93% ground beef, you will need 3.75 oz cooked. For shrimp, you will need 5.25 oz cooked. Remember, the meat will be divided into 2 servings so you will actually be eating 1.8 oz of beef and 2.6 oz of shrimp per serving.

CHEESY SPAGHETTI SQUASH BOWL

Steps:

• Pierce squash several times with a fork and place on a microwave-safe plate.
• Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.
• Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.
• Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash; mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes .
• Top with hot sauce and remaining Parmesan cheese.

EASY CHEESY SPAGHETTI SQUASH

Steps:

• Heat oven to 400ºF.
• Place squash halves, cut sides down, in shallow baking dish. Add water. Bake 35 to 40 min. or until squash is tender; cool slightly.
• Meanwhile, whisk mayo, flour and garlic powder in medium microwaveable bowl until blended. Gradually stir in milk. Microwave on HIGH 2 min. or until sauce is thickened, stirring after each minute. Stir in cheese. Microwave 1 min.; stir until cheese is completely melted and sauce is well blended.
• Use folk to pull squash flesh into spaghetti-like strands; spoon into strainer. Drain well. Place in 4 serving bowls.
• Top with cheese sauce and bacon; sprinkle with pepper.

CHEESY SPAGHETTI SQUASH

Steps:

• Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
• Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
• Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
• Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.

LOW CARB BEEF AND CHEESY SPAGHETTI SQUASH BAKE!

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
• Add hamburger and cook until no pink remains.
• Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
• While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Place face down in microwaveable casserole dish, add 1 inch of water and cover.
• Microwave on high for approx 10 minutes, or until it begins to soften.
• (Alternately, you can cook the same way in the oven for 30 min).
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Let squash strands drain well.
• Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
• Bake, uncovered, for 15 mins or until browned slightly.
• Top with parmesan and season with salt and pepper to taste when serving.

BAKED CHEESY BACON SPAGHETTI SQUASH

Steps:

• 1. Slice the spaghetti squash in half lengthwise down the middle using a large, sturdy knife. Remove the seeds and some of the center strings.
• 2. Take one of the halves and put it cut-side-up in a close-fitting microwave dish (such as an oval casserole.) You want it to be as stable and as level as possible. If it isn't, cut a very thin strip of skin from the bottom.
• 3. Pour 1/2 cup water into the hollow of the squash itself then place the other half on top cut-side-down. Carefully place it in the microwave and cook on full power.
• 4. A small squash (under 1 1/2 lbs) will take about 11 minutes to cook. Test for doneness by squeezing the top half gently (wear an oven mitt for this!) If it's soft, it's likely to be done. Carefully remove the top half to see if the flesh has turned a rich, semi-translucent yellow (as opposed to opaque yellow-white). Drain any remaining water (there may not be any) and fluff the strands with a fork.
• 5. Place the squash, open side up on a cookie sheet. Leave the squash in the skin.Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
• 6. Add the tomatoes, bacon and fresh basil into the squash, mix and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Remove and sprinkle with Feta cheese
• 7. Allow to cool for 5 minutes before serving

CHEESY NINJA FOODI SPAGHETTI SQUASH WITH BACON

Steps:

• Halve squash lengthwise; remove and discard seeds. Place wire rack with handles and 1 cup water into inner pot of large multi-cooker. Place squash on rack. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start., Quick-release pressure. Remove squash, rack and water from inner pot; wipe dry. Separate squash into strands with a fork., Press saute function; select pork setting. Press timer; set to 15 minutes. Add bacon; cook and stir until almost crisp. With a slotted spoon, remove bacon to paper towels. Stir butter, brown sugar, salt and pepper into drippings. Add squash. Cook and stir until heated through. Press cancel. Stir in 1/2 cup cheese. , Transfer squash mixture to a 1-1/2 qt. baking dish; top with bacon and remaining cheese. Clean inner pot. Place dish on wire rack with handles; lower into inner pot. Cover with air frying lid. Press air fry function; select custom. Press timer; set to 7 minutes. Start. Cook until cheese is melted.

PRESSURE-COOKER CHEESY BACON SPAGHETTI SQUASH

Steps:

• Halve squash lengthwise; remove and discard seeds. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place squash, cut side down, on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Remove squash, trivet and water from cooker., Select saute setting and adjust for medium heat; add bacon, stirring occasionally, and cook until crisp. With a slotted spoon, remove bacon to paper towels; reserve drippings. Stir in butter, brown sugar, salt and pepper. Separate squash strands with a fork and add to cooker; toss and heat through. Press cancel. Transfer to a serving bowl; stir in cheese. Top with bacon.

CHEESY SPINACH-&-ARTICHOKE STUFFED SPAGHETTI SQUASH RECIPE - (4/5)

Steps:

• Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.) Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl. Position rack in upper third of oven; preheat broiler. Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining ¼ cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.

CHEESY SPAGHETTI SQUASH GRATIN WITH FRESH BASIL

Steps:

• Preheat the oven to 375 degrees.
• Pierce the squash in several places with a sharp knife.
• Arrange the squash on top of a baking sheet covered with foil.
• Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife.
• Remove from the oven , and let the squash cool until you can handle it.
• Cut in half lengthwise, and let cool further.
• Remove the seeds and discard.
• Scoop out the flesh, and put in a bowl.
• Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely.
• Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
• Oil a 2-quart gratin or baking dish.
• Heat the oil over medium heat in a large, heavy skillet, and add the onion.
• Cook, stirring, until tender, about five minutes.
• Stir in the garlic and a generous pinch of salt.
• Cook, stirring, for another 30 seconds to a minute until fragrant.
• Stir in the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender.
• Season with salt and pepper, and remove from the heat.
• Whisk the eggs in a large bowl.
• Add the milk, 1/2 teaspoon salt, pepper and basil.
• Add the squash mixture and the Gruyère, and stir until combine well.
• Scrape into the baking dish.
• Sprinkle the Parmesan cheese over the top, and gently press down to moisten.
• Bake 42 to 45 minutes until nicely browned and sizzling.
• Remove from the heat, and let cool for about 12 minutes.
• Serve hot, warm or room temperature.

ROASTED CHEESY GARLIC SPAGHETTI SQUASH

Steps:

• You can use more or less of any of these ingredients to suit your taste. As well, you can sub any of the cheese. However, I don't recommend replacing the Parmesan. It adds so much flavor.
• Preheat the oven to 425° F. Microwave squash a few minutes in the microwave and cut in half.
• Remove the seeds and season with red pepper flakes, salt, and pepper.
• In a medium bowl, mix together the cream cheese, garlic, pesto, fontina, mozzarella, provolone.
• Place the squash in a baking dish. Season the inside with salt and pepper.
• Evenly divide the cheese mixture between squash. Top with parmesan and loosely cover the squash with foil.
• Bake the squash for 30 minutes. Remove the foil and continue baking the squash for another 20 to 30 minutes, depending on the size, or until the squash is tender and the cheese is golden brown and bubbly.
• Mix the cheese with the squash and serve.

CHEESY SPAGHETTI SQUASH

Steps:

• Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min.
• Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell.
• Microwave 2 min. or until heated through.

CHEESY SPAGHETTI SQUASH

Steps:

• Pierce the spaghetti squash several times with a fork or sharp knife to allow steam to escape.
• Place in microwave and cook on high 5 minutes.
• Turn over and continue cooking for for another 5 minutes or just until soft.
• Remove squash from microwave and allow to stand for 5 minutes.
• Cut squash in half.
• Remove and discard seeds.
• Using a fork, scrape the insides of the squash to form strands; reserving one squash shell.
• Toss squash with remaining ingredients adding salt and pepper to taste.
• Scoop back into the reserved squash shell and serve.