Baked Spaghetti Squash and Cheese
I was craving something cheesy, without all the carbs from macaroni and came up with this dish back in 2003. I basically swapped the pasta from my Macaroni and Cheese recipe with roasted spaghetti squash and the results were this wonderful! The squash takes on a fantastic texture when baked in the cheese sauce.
How To Make Spaghetti Squash and Cheese
If you’re new to making this winter squash, you don’t have to peel it. Cut the squash in half lengthwise or down the middle for longer strands, scoop out the seeds and bake. Once the spaghetti squash is done baking and is removed from the shell, there will be a lot of liquid. I recommend wringing it with paper towels or a cheesecloth to avoid this from being too soggy. You can easily prepare this ahead, then baked just before ready to serve. I reheated leftovers in the microwave for lunch the next day and it was just as good as when I first made it. Great as a main dish or a side.
Spaghetti Squash and Cheese Variations:
Try making this with different cheese combos. Try a mix of cheddar and Swiss, or swap it for Havari. Add some breadcrumbs to the Parmesan topping at the end for some texture. Add some cooked chicken sausage for added protein. Make a tuna spaghetti squash casserole buy swapping spinach for tuna and peas
More spaghetti squash recipes you might enjoy:
Spaghetti Squash Enchilada Bowls Spaghetti Squash with Bacon and Parmesan Roasted Spaghetti Squash Spaghetti Squash Primavera Spaghetti Squash Lasagna
Photo credit: A Beautiful Plate
