Spaghetti Squash Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 F. Line a baking sheet with parchment paper. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.

Step 2

Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut-side down on the baking sheet and use a fork or knife to poke holes in the skin.

Step 3

Roast for 30 to 40 minutes or until lightly browned on the outside, and the flesh is fork tender but still a little firm. (The time will vary depending on the size of the squash.)

Step 4

Remove from the oven and flip the squash so that it’s cut-side up. When squash is cool to the touch, use a fork to scrape and scoop the strands from the sides of the squash. Set aside.

Step 5

In a saucepan over medium heat, melt the butter. Add the garlic and cook for 1 minute or until fragrant. Add the heavy cream and milk. Let the mixture come to a simmer over low heat. Stir in the Parmesan cheese and parsley. If the sauce is too thick, add a little more milk.

Step 6

Reduce oven to 350 F. Coat a 9 x 13-inch casserole dish with cooking spray. In a large bowl toss together the spaghetti squash strands and sauce. Place squash in an even layer in the casserole dish. Sprinkle top with mozzarella cheese.

Step 7

Bake for 15 minutes or until cheese melts and the squash is warmed through. For a crispier cheese on top, place under the broiler for 1 to 2 minutes.

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