Creamy Baked Spaghetti Squash Parmesan Low Carb

Indulge in the rich, savory flavors of this Creamy Baked Spaghetti Squash Parmesan, a low-carb delight that transforms a humble vegetable into a comforting, cheesy masterpiece. Perfect for health-conscious eaters, this recipe features tender, roasted spaghetti squash strands tossed in a luscious blend of cream cheese, Parmesan, and garlic-infused heavy cream. Topped with melty mozzarella and baked to golden perfection, this dish is a satisfying alternative to traditional pasta bakes. With just 15 minutes of prep time and a guilt-free twist, it's an effortless way to serve up creamy, cheesy goodness without the carbs. Serve it straight from the oven and garnish with fresh parsley for a crowd-pleasing dinner that's big on flavor and light on guilt!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 medium (about 3-4 pounds) Spaghetti squash
• 1 tablespoon Olive oil
• 0.5 teaspoons Salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Unsalted butter
• 2 cloves (minced) Garlic
• 1 cup Heavy cream
• 1 cup Grated Parmesan cheese
• 2 ounces (softened) Cream cheese
• 1 cup (shredded) Mozzarella cheese
• 1 tablespoon Chopped parsley

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.

Step 3

Drizzle the cut side of the squash halves with olive oil, and season with 1/4 teaspoon each of salt and pepper. Place them cut side down on the prepared baking sheet and bake for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 4

While the squash is baking, prepare the creamy sauce. In a medium-sized saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 5

Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese and softened cream cheese until the mixture is smooth and creamy. Remove from heat.

Step 6

Once the spaghetti squash is cooked, let it cool for a few minutes. Use a fork to gently scrape the flesh into spaghetti-like strands and place them in a large mixing bowl.

Step 7

Reduce the oven temperature to 375°F (190°C).

Step 8

Add the creamy Parmesan sauce to the spaghetti squash strands and mix until well combined.

Step 9

Transfer the mixture to a greased 9x9-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Step 10

Bake at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with chopped parsley and serve hot.

Nutrition Facts

Serving size	(2045.6g)

Amount per serving	% Daily Value*
Calories	2730.8

Total Fat 226.6g	0%
Saturated Fat 115.8g	0%
Polyunsaturated Fat 16.2g
Cholesterol 542.7mg	0%
Sodium 5665.0mg	0%
Total Carbohydrate 104.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 41.0g
Protein 72.8g	0%

Vitamin D 18.1IU	0%
Calcium 2060.4mg	0%
Iron 6.0mg	0%
Potassium 1981.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.2%

Protein: 10.6%

Carbs: 15.2%