Best 2 3 Cheese Spaghetti Squash Recipes

When it comes to healthy comfort food, spaghetti squash is hard to beat. Its mild flavor and noodle-like texture make it an ideal base for all sorts of tasty fillings. This article features three mouthwatering cheese-based spaghetti squash recipes that cater to various dietary needs.

First up, the Classic 3-Cheese Spaghetti Squash is a delightful blend of Parmesan, mozzarella, and cream cheese. For those seeking a lighter option, the Low-Carb Spaghetti Squash Casserole combines spaghetti squash, cottage cheese, Parmesan, and a hint of nutmeg. Lastly, the Vegan Spaghetti Squash Alfredo is a creamy, plant-based delight made with vegan cream cheese, nutritional yeast, and garlic. Each recipe offers a unique twist on this versatile vegetable, ensuring there's something for everyone to enjoy.

Here are our top 2 tried and tested recipes!

3-CHEESE SPAGHETTI SQUASH

3-Cheese Spaghetti Squash image

A cheesy way to make spaghetti squash. Top with more Parmesan cheese.

Provided by Kaylen

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h35m

Yield 4

Number Of Ingredients 13

Ingredients

2 squashes spaghetti squash
1 tablespoon salted butter
1 red bell pepper, sliced
2 teaspoons minced garlic
4 each tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced mushrooms, drained
½ cup grated Cheddar cheese
½ cup grated mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh basil
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Cut the spaghetti squash in half horizontally and remove the stems. Cover the bottom of a baking pan with a layer of water; place the halved spaghetti squashes in the pan with the flesh facing down.
Bake in the preheated oven until flesh is soft, about 45 minutes. Remove squash from the oven and let cool enough to handle, about 10 minutes. Leave oven on, but reduce oven temperature to 350 degrees F (175 degrees C).
Meanwhile, heat butter in a 12-inch pan over medium-high heat. Saute red bell pepper and garlic in the hot butter until soft, about 5 minutes. Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper. Heat to a boil over medium-high heat; cover, reduce heat, and let simmer, stirring occasionally, for 20 minutes.
Meanwhile, remove seeds and fork the flesh of the squash, leaving it inside the shell. Fill each forked squash half with the sauce.
Bake in the preheated oven until golden and bubbly, about 10 minutes.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 33.7 g, Cholesterol 43.6 mg, Fat 15.6 g, Fiber 5.2 g, Protein 17.2 g, SaturatedFat 9 g, Sodium 964.7 mg, Sugar 12 g

CHEESY SPAGHETTI SQUASH

Cheesy Spaghetti Squash image

The best part about this cheesy spaghetti squash recipe is that you can substitute any vegetables you have on hand. This is very easy and a lower-carb alternative to noodles.

Provided by Andi

Categories Spaghetti Squash Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (2 1/2 pound) spaghetti squash, halved and seeded
2 tablespoons butter, or more to taste
1 medium zucchini, chopped
1 cup sliced fresh mushrooms
½ cup grape tomatoes, halved
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 16 g, Cholesterol 19 mg, Fat 8 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 217.7 mg, Sugar 0.9 g

Tips:

Choose spaghetti squash that is firm and ripe. Look for one that is deep yellow-orange in color and feels heavy for its size.
Pierce the spaghetti squash with a fork before cooking. This will help the steam escape and prevent the squash from exploding in the oven.
Roast the spaghetti squash until it is tender. The squash is done when it can be easily pierced with a fork.
Let the spaghetti squash cool slightly before handling. The squash will be very hot when it comes out of the oven, so be careful not to burn yourself.
Use a fork to scrape the strands of spaghetti squash from the shell. Be careful not to scrape too hard, or you will break the strands.
Add your favorite sauce and toppings to the spaghetti squash. You can use any type of sauce you like, such as tomato sauce, pesto, or alfredo sauce. You can also add toppings such as meatballs, chicken, or vegetables.

Conclusion:

Spaghetti squash is a delicious and healthy alternative to pasta. It is low in calories and carbohydrates, and it is a good source of fiber and vitamins. This versatile vegetable can be used in a variety of dishes, from simple side dishes to hearty main courses. With its mild flavor and spaghetti-like texture, spaghetti squash is a great way to add more vegetables to your diet.