Recipe Background
While Cheesy Spaghetti Squash is a healthier way to do Italian night, it's definitely not lacking at all in flavor or satisfaction! The sweetness and tenderness of the stringy spaghetti squash makes you forget it's actually a heart-healthy dupe. And the melty, gooey, herby, garlicky, buttery, and cheesy yumminess that's all swirled in will have you wondering if this dish is honestly good for you or not. Well, great news, it is... and in more ways than one! Cheesy Spaghetti Squash will make you and your tastebuds feel their best. And ending pasta night that way is as good as it gets!
While Cheesy Spaghetti Squash is a healthier way to do Italian night, it's definitely not lacking at all in flavor or satisfaction! The sweetness and tenderness of the stringy spaghetti squash makes you forget it's actually a heart-healthy dupe. And the melty, gooey, herby, garlicky, buttery, and cheesy yumminess that's all swirled in will have you wondering if this dish is honestly good for you or not. Well, great news, it is... and in more ways than one! Cheesy Spaghetti Squash will make you and your tastebuds feel their best. And ending pasta night that way is as good as it gets!
Ingredients
- 1 1/4 cups whole milk or heavy cream
- 6 ounces frozen chopped spinach thawed and squeezed dry
- 2 tablespoons fresh sage chopped, divided
- 1 tablespoon fresh thyme leaves
- 1 cup fontina cheese shredded
- kosher salt to taste
- black pepper to taste
- 2 medium spaghetti squash halved, seeds removed
- 1 cup provolone cheese shredded, divided
- 1/4 cup parmesan grated
- 1 head garlic
- olive oil to taste
- 2 tablespoons salted butter room temperature
Directions
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix the milk, the spinach, 1 tablespoon of the sage, the thyme, the fontina, the salt, and the pepper together.
- In a baking dish, place both squash and season them with the salt and the pepper.
- Evenly sprinkle 1/2 of the provolone in the bottom of the squash cavities.
- Evenly divide the milk mixture among the squash cavities, and then top with the remaining provolone and the parmesan.
- Cover the squash with foil.
- Slice off the top portion of the garlic head to expose some of the cloves and place it on a piece of foil.
- Drizzle the garlic head with the oil, wrap it up in the foil, and place it next to the squash.
- Bake the squash and the garlic for 30 minutes.
- Discard the foil from the squash and the garlic and continue baking until the squash is tender and the cheese is golden-brown on top, about 15-20 minutes.
- Let the garlic cool, then squeeze the cloves into a bowl.
- Add the butter and the remaining sage to the garlic and use a fork to mash the cloves into the butter.
- Spread the garlic butter over the squash.
- Use a fork to scrape the squash into strands and mix the cheese in.
- Serve.
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