Best Creamy Spaghetti Squash Recipes

CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)

Steps:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
• Remove from oven, and allow to cool.
• Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
• When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
• Pour the cream mixture over the squash, and stir to combine.
• Top with 1/2 cup parmesan cheese.
• Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
• Serve hot, and enjoy!

CREAMY CHICKEN AND SPAGHETTI SQUASH BOATS

Steps:

• Whisk salad dressing, pepper flakes, onion powder, and paprika together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours.
• When ready to cook, preheat the oven to 400 degrees F (200 degrees C).
• Pierce squash with a fork lengthwise around the center edge. Place on a microwave-safe plate and microwave on high for 3 to 5 minutes, depending on size. Let cool in the microwave for 1 minute.
• Remove from the microwave and slice in half along the score line. Scoop out and discard seeds. Rub flesh with olive oil and season with salt and pepper. Place squash halves, cut-sides down, on a rimmed baking sheet.
• Bake in the preheated oven until squash is tender when pierced with a fork, about 40 minutes.
• While the squash is baking, pour chicken and marinade into a large skillet over medium-high heat; cook until juices run clear, 4 to 5 minutes. Remove from the pan and set aside.
• Add garlic to the skillet and reduce heat to medium; stir until fragrant, about 1 minute. Add spinach and tomatoes and saute until spinach is wilted, 2 to 3 minutes. Stir in cream, Parmesan cheese, and cream cheese; cook until melted and heated through, about 3 minutes. Add chicken back to the skillet and warm it up for 2 to 3 minutes.
• Meanwhile, remove squash from the oven and let cool for 2 to 3 minutes. Reduce heat to 350 degrees F (175 degrees C).
• Flip squash halves over, and use a fork to shred the flesh into strands, keeping it inside the shells. Spoon in the sauce mixture and toss gently to mix with squash. Top each half with mozzarella cheese.
• Return to the oven and bake for 10 to 15 minutes. Let sit for 1 to 2 minutes before serving.

CREAMY SPAGHETTI SQUASH

Steps:

• Split Squash in half length wise, remove seeds and guts.
• Cover with oil, salt and pepper.
• Cook cut side down on a baking sheet for 40-45min at 375 degrees until the outside is soft and the inside is fork tender.
• Remove squash strands by scraping the insides with a fork.
• Start sauce with 1 Tbs Olive Oil in a pan and add Shallots and Garlic.
• Cook until soft and translucent about 5 minutes.
• Add squash and heavy cream, cheese and lemon.
• Add Salt and Pepper to taste.
• Let cook on low for 3-5minutes and ENJOY!

CREAMY SPAGHETTI SQUASH WITH FRESH PEAS AND BACON RECIPE

Steps:

• 1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water. 2.While squash is cooking, add bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.) 3. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. 4. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.

CREAMY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400°F.
• First, cut your spaghetti squash in half lengthwise and use a spoon to scrape away the seeds. Drizzle with a little sea salt and fresh cracked pepper and place down on a lined baking sheet and cook for about 45 minutes.
• While the squash is baking, prepare your filling. In a medium skillet over med-high heat add a small pat of butter, minced garlic, diced onion, a pinch of sea salt, and pepper and cook for several minutes until soft.
• In a large mixing bowl combine the cooked onions and garlic with greek yogurt, 1 oz of shredded goat cheddar, parsley, nutmeg, sea salt and pepper to taste.
• Remove squash from the oven and let cool. When your squash is cool enough to handle, use a fork to scrape out the inside which will come apart in strands. Place spaghetti squash strands in your mixing bowl and combine all ingredients together. Place your mixture in a large baking dish and top with the remaining 3 oz of shredded goat cheddar. Place bak in the oven at 400° and let cook for about 15 minutes. Then set the oven to broil and cook until the top has formed a delicious golden crust.
• Serve immediately and prepare to be blown away at how delicious this healthy dish is.

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
• Place the squash halves cut-side down onto the prepared baking sheet.
• Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
• Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.

CREAMY MUSHROOM SPAGHETTI SQUASH

Steps:

• Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
• Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.

CREAMY SPAGHETTI SQUASH WITH FRESH PEAS AND BACON

Steps:

• Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water.While squash is cooking, add Bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.) When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.
• minutes into final cook time, add parmesan, and give mixture a good stir to make sure the cheese coats the 'pasta'. Top with a bit of shaved parmesan, and enjoy!

CREAMY SPAGHETTI SQUASH BOWLS WITH PANCETTA & HERBS

Steps:

• Preheat oven to 400F and lightly grease a 9x13 inch casserole dish.
• Cut squash in half and scoop out seeds. Brush inside with 1 tablespoon olive oil and season with salt and pepper.
• Add 1 tablespoon of olive oil to a small pan over medium low heat. Add shallot and garlic and sauté until softened, about 7-10 minutes.
• Turn heat to low and add the cream cheese. Break up with a wooden spoon and let melt. Stir in the heavy cream, parsley, and sage. Season with salt and pepper, then remove from heat.
• Add the gruyere cheese to the cavities, dividing evenly between both squash halves. Add the cream mixture on top of the gruyere.
• Cover tightly with aluminum foil and bake 1 hour and 30 minutes or until squash is soft when pierced with a fork.
• Meanwhile cook the pancetta in a skillet over medium heat until crispy, about 10 minutes. Drain on a paper towel-lined plate.
• When the squash is finished baking, scrape the inside of the squash to release all the "noodles." Add the pancetta to each squash bowl, and toss with tongs to combine.
• Garnish with chopped parsley.

CREAMY SPAGHETTI SQUASH WITH SAUSAGE AND VEGETABLES

Steps:

• Cut the squash in half lengthwise and place it cut side down in a baking pan. Cover with foil. Cook at 350 degrees until done (30 -40 minutes in the oven 6-8 minutes in the microwave). (To check for doneness, I just poke it to see if it's soft or that a fork will easily puncture the squash) When cooked the meat of the squash will be stringy and can easily be separated and removed with a fork. Set these aside. (I did mine a day or two before).
• Cook Italian sausage until meat is no longer pink. Set aside.
• Heat butter in a pan over medium-low heat until bubbly. (NOTE: if there is grease in the pan the amount of butter can be cut in half).
• Add diced onions and cook until translucent.
• Stir in flour and cook for a minute more.
• slowly add milk and vegetable broth while stirring. The sauce will be very thick and will thin out as you add milk. More milk or broth may be added as needed to thin sauce as desired.
• Stir in Parmesan cheese. Add salt and pepper to taste.
• Steam cut up vegetables as desired or place them in a microwaveable dish and microwave on high until just tender. (approx. 2 minutes).
• Gently stir vegetables, squash, and sausage into sauce and heat until bubbly.