Peas N Cheese Squash Spaghetti

Elevate your weeknight dinner game with this creamy, wholesome, and veggie-packed Peas N Cheese Squash Spaghetti! This recipe transforms roasted spaghetti squash into tender, golden strands that mimic traditional pasta, while keeping things light and nutritious. Tossed in a velvety sauce made with cream cheese, milk, and parmesan, and enhanced with vibrant, sweet peas, this dish is the perfect blend of indulgence and comfort. A touch of garlic and fresh parsley brightens the flavors, making every bite irresistible. With a short prep time and oven-roasted simplicity, it's a delicious low-carb alternative to classic pasta dishes that’s perfect for busy evenings. Enjoy this family-friendly recipe that's rich in flavors, packed with vegetables, and ready to impress in just under an hour!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup frozen peas
• 4 ounces cream cheese
• 1 cup parmesan cheese
• 3 cloves garlic
• 0.25 cup milk
• 2 tablespoons parsley

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

Drizzle each half of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Step 4

Place the squash halves cut-side down on the baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.

Step 5

While the squash is roasting, cook the frozen peas in boiling water for 2-3 minutes. Drain and set aside.

Step 6

Mince the garlic cloves and sauté them in a skillet over medium heat with 1 tablespoon of olive oil until fragrant, about 1-2 minutes.

Step 7

Add the cream cheese, milk, and 1/2 cup of parmesan cheese to the skillet. Stir until the cheese is melted and the mixture is creamy. Season with the remaining salt and pepper.

Step 8

When the squash is done roasting, allow it to cool for a few minutes, then use a fork to scrape the flesh into spaghetti-like strands.

Step 9

Add the spaghetti squash strands and peas to the skillet with the cheese sauce, tossing to coat everything evenly.

Step 10

Serve the Peas N Cheese Squash Spaghetti on plates or bowls. Garnish each serving with the remaining parmesan cheese and chopped parsley.

Nutrition Facts

Serving size	(1487.2g)

Amount per serving	% Daily Value*
Calories	1714.4

Total Fat 125.7g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 13.2g
Cholesterol 229.0mg	0%
Sodium 4778.0mg	0%
Total Carbohydrate 103.0g	0%
Dietary Fiber 23.2g	0%
Total Sugars 41.0g
Protein 57.3g	0%

Vitamin D 26.8IU	0%
Calcium 1366.1mg	0%
Iron 7.2mg	0%
Potassium 1882.1mg	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: 63.8%

Protein: 12.9%

Carbs: 23.2%