Low Carb Cheesy Spaghetti Squash
Do you need a new way to enjoy spaghetti squash? Here is a delicious Low Carb way to switch things up. Tender, roasted spaghetti squash is scooped of all its sweet flesh and combined with ooey, gooey shredded cheese. The mixture is placed back into the spaghetti squash shells and topped with more cheese and some chopped parsley. Then everything is baked to golden brown gooey perfection. It would be a delicious side to have alongside a thick juicy steak or a grilled chicken breast.
How to Make It
Step 1
Preheat an oven to 400 F. Cut the spaghetti squash lengthwise and scoop out the seeds. Rub the squash with the olive oil and flip them cut side down.
Step 2
Roast the squash for 40-45 minutes until browned and tender when poked with a knife.
Step 3
Allow the squash to cool slightly before scooping out the flesh into a large mixing bowl.
Step 4
Add in 2 ½ cups of cheese, sea salt, and grated garlic cloves. Mix well.
Step 5
Scoop the mixture back into the spaghetti squash and top with ½ cup of cheese.
Step 6
Sprinkle on chopped parsley. Place back into the oven for 10-12 minutes until the cheese has browned and is melted.
Ingredients
- Spaghetti squash
3 lb
- Extra virgin olive oil
1 tbsp
- Garlic
2 clove
- Salt, sea salt
1.5 tsp
- Mozzarella cheese, whole milk
3 cup, shredded
- Parsley
2 tsp, chopped