Cheesy spaghetti squash


Do you crave spaghetti or pasta but don’t want to feel the guilt of eating all those carbs? Well I have the perfect solution: spaghetti squash. You can literally replace it with spaghetti noodles and prepare it your favorite way, and it is much, much more healthful! It also goes well with marinara sauce, but I was in the mood for a cheesy, alfredo-y kind of meal.

  • 2 spaghetti squash
  • 1 and 1/2 cups of shredded mozzarella cheese
  • salt and pepper to taste
  • 1 tablespoon fresh or dry parsley

Place squash on a rimmed baking sheet. Make 2-3 vents in the squash by poking deep slits with a sharp knife. Bake in oven for 60-65 minutes at 350 degrees. Remove from oven and let rest for 10-15 minutes.

Cut squash in half, length wise, and scoop out seeds.

With a fork, shred the inside of the squash, forming your “spaghetti noodles”. Season with a little salt and pepper.

Now add in the shredded cheese.Place squash under the broiler for 2-3 minutes until bubbly and melted. Top with parsley. Serve immediately.


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