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- Spaghetti squash - Olive oil - Garlic The first key ingredient is spaghetti squash. This squash is unique. It has a mild flavor and a stringy texture. When cooked, it forms strands that resemble spaghetti. This makes it a great base for our creamy sauce. Next, we need olive oil. It adds richness and helps to cook the garlic. Speaking of garlic, we need four cloves, minced. Garlic brings a wonderful aroma and flavor to the dish. - Heavy cream - Parmesan cheese For the creamy aspect, we use one cup of heavy cream. This gives the sauce its rich texture. We also need one cup of grated Parmesan cheese. Parmesan adds a salty, nutty flavor that pairs well with the garlic. - Salt - Black pepper - Italian seasoning - Fresh parsley Finally, we add seasonings. We need one teaspoon of salt and half a teaspoon of black pepper. These enhance the dish's overall taste. Italian seasoning adds a blend of herbs that complements the other flavors. We also use fresh parsley. A quarter cup of chopped parsley makes a lovely garnish and adds freshness. - Preheat your oven to 400°F (200°C). - Carefully slice the spaghetti squash in half lengthwise. - Scoop out the seeds using a spoon. - Brush the inside of each half with 1 tablespoon of olive oil. - Sprinkle with salt and pepper for flavor. - Place them cut-side down on a baking sheet. - Roast in the oven for 30-35 minutes. Cook until the flesh is tender. - While the squash roasts, heat the remaining olive oil in a skillet. - Add 4 cloves of minced garlic and sauté for 1-2 minutes. - Be careful not to burn the garlic. - Lower the heat and pour in 1 cup of heavy cream. - Stir to combine and bring to a gentle simmer. - Gradually whisk in 1 cup of grated Parmesan cheese. - Keep stirring until the sauce is smooth and creamy. - Add Italian seasoning, salt, and pepper to taste. - Once the squash is done, remove it from the oven. - Let it cool a bit, then use a fork to scrape the flesh. - This creates spaghetti-like strands. - Combine the strands with the creamy garlic Parmesan sauce. - Toss until well coated. - Serve immediately, garnished with fresh parsley. To get the sauce just right, focus on the texture. You want it creamy, not too thick. Start by adding the heavy cream to the garlic. Stir slowly to mix well. If the sauce feels too thick, add a splash of water or broth. This helps thin it out. For flavor enhancements, consider adding red pepper flakes. This gives the sauce a nice kick. Fresh herbs, like basil or thyme, can also elevate the taste. Try mixing in a little lemon juice for brightness. Cutting the squash can be tricky. Use a sharp knife and take your time. Slice it lengthwise to create two halves. Make sure to scoop out all the seeds. This step is key for even roasting. Roast the squash cut-side down on a baking sheet. This helps it cook more evenly. Check for doneness after 30 minutes. The flesh should be tender and easy to scrape into strands. Serve this dish warm for the best taste. You can pair it with grilled chicken or shrimp for added protein. A simple green salad goes well, too. For garnishing, sprinkle fresh parsley on top. This adds a pop of color and flavor. You can also add extra Parmesan for more richness. Enjoy your creamy garlic Parmesan spaghetti squash! {{image_2}} You can easily make this dish vegetarian. Instead of heavy cream, use coconut cream or cashew cream. Both options keep it rich and creamy without dairy. You can also try plain Greek yogurt for a tangy twist. For a flavor boost, mix in different cheeses like mozzarella or goat cheese. These add unique tastes to your dish. You can also try fresh herbs like basil or thyme for freshness. Adding vegetables, such as spinach or mushrooms, enhances both flavor and nutrition. Just sauté them with the garlic before adding the cream. Want to add protein? Chicken or shrimp are great choices. Cook chicken pieces in the skillet before adding garlic. For shrimp, add them just before the cream. They cook quickly and blend well with the sauce. This makes your meal heartier and satisfying. To store leftovers, let your spaghetti squash cool first. Place it in an airtight container. Keep it in the fridge for up to three days. This keeps the flavors fresh and safe to eat. If you plan to eat it soon, you can store it right in the sauce. When reheating, do it gently. Use a skillet over low heat. Add a splash of cream or broth to keep it creamy. Stir often to avoid burning. Heat until it’s warm, not hot. This helps to keep the texture nice and smooth. You can freeze spaghetti squash, but it’s best to freeze it without sauce. First, let it cool and scrape the strands into a container. Seal it tightly and freeze for up to a month. When you want to eat it, thaw it in the fridge overnight. Then, reheat it in a skillet with fresh sauce for the best flavor. You can tell when spaghetti squash is cooked by checking a few signs. First, look for a golden color on the skin. Then, poke the squash with a fork. If it goes in easily, it’s done. You can also scrape the flesh with a fork. If it separates into strands, it’s perfect. Yes, you can make this dish vegan by swapping some ingredients. Use coconut cream or cashew cream instead of heavy cream. For the cheese, try nutritional yeast or a vegan cheese blend. These alternatives keep the flavor rich and creamy without dairy. This dish pairs well with several sides. A simple green salad adds freshness. Garlic bread can give a nice crunch. For a protein boost, try grilled chicken or sautéed shrimp. These options balance the meal and make it heartier. This blog post covered how to make creamy garlic Parmesan spaghetti squash. We discussed the main ingredients, including olive oil and heavy cream. I shared step-by-step instructions to prepare, roast, and serve the dish. You can perfect the sauce with easy tips and variations, adding proteins or veggies. In summary, this dish is simple, delicious, and perfect for many diets. Enjoy experimenting with flavors and sharing leftovers. You’ll find it a rewarding dish to serve for any occasion.

Creamy Garlic Parmesan Spaghetti Squash

Savor the rich flavors of creamy garlic Parmesan spaghetti squash with this easy recipe! Perfect for a cozy dinner, this dish combines perfectly roasted spaghetti squash with a luscious garlic cream sauce and grated Parmesan. In just 50 minutes, you can create a healthy, delicious meal that everyone will love. Click through for step-by-step instructions and elevate your dinner routine with this tasty, low-carb delight!
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Ingredients
  

1 medium spaghetti squash

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Italian seasoning

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.

      Brush the inside of each half with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet.

        Roast in the oven for 30-35 minutes or until the flesh is tender and easily scraped with a fork.

          While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes (do not let it burn).

            Lower the heat and pour in the heavy cream, stirring to combine. Bring to a gentle simmer.

              Gradually whisk in the Parmesan cheese until smooth and creamy. Season with Italian seasoning, salt, and pepper. Stir until the cheese has melted and the sauce is thickened to your liking. (Optional: you can add a pinch of red pepper flakes for a bit of heat!)

                Once the squash is done roasting, remove it from the oven and allow it to cool slightly. Use a fork to scrape the flesh of the squash, creating spaghetti-like strands.

                  Combine the spaghetti squash strands with the creamy garlic Parmesan sauce, tossing until well coated.

                    Serve immediately, garnished with fresh parsley.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4