This Cheesy Stuffed Spaghetti Squash gives you a big serving of veggies combined with garlic and cheese for a delicious side dish! You can also cook ground beef or sauté chicken and mix it into this dish for a full meal. Spaghetti squash is really easy to prep. Just cut it in half, scoop out the seeds, season with salt, rub with olive oil and pop it in the oven. To make cutting the squash easier, you can soften it by putting it in the microwave for a few minutes.
- 1 medium spaghetti squash
- 2 tsp olive oil
- 2 cloves garlic, minced
- ¼ cup finely chopped kale
- 2 tbsp heavy cream
- ¼ cup parmesan cheese
- ½ cup shredded mozzarella cheese, plus ¼ cup more for sprinkling over the top
- salt & pepper to taste
- parsley, for garnish
Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside.
Cut spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with olive oil and season with about 1 tsp salt . Arrange the squash cut-side down on the baking sheet. Roast until the squash is soft when poked with a fork and the skin is golden and blistered, about 40 minutes.
Meanwhile, in a pan, heat 2 tsp olive oil over medium heat. Add the minced garlic and cook until slightly golden. Lower the heat, and add the kale. Sauté until wilted, and then add heavy cream and both cheeses. Season with salt and pepper to taste. Set aside In a medium sized bowl.
Remove the baking sheet from the oven. Flip the squash over and use a fork to shred the inside of each squash half, leaving about 1/2-inch of unshredded squash left in the shell so it doesn’t break or cave in. Transfer the shredded squash to the cheese mixture and toss to combine. Evenly divide the filling between the squash halves, taste and adjust seasoning. Then sprinkle with ¼ cup of mozzarella cheese.
Bake until the cheese is melted, 8 to 10 minutes. Turn the oven on to broil and broil until browned and bubbly, 2 to 3 minutes more. Garnish with parsley and serve hot.