Garlic Parmesan Spaghetti Squash

Serves 4     1 hour

 

INGREDIENTS

• 1, 2-3 lb spaghetti squash

• 3 tablespoons garlic, minced

• 1 teaspoon dried Italian seasoning

• 1/2 cup heavy cream

• 1/2 cup Parmesan cheese, freshly grated

• 1/2 cup mozzarella cheese, grated

• Kosher salt and freshly ground black pepper, to taste

• Olive oil, as needed

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PREPARATION

1. Preheat oven to 400°F.

2. Slice spaghetti squash in half lengthwise and remove the seeds. Rub cut side of squash with a bit of olive oil, season with salt and pepper, and place cut side down on a rimmed baking sheet.

3. Bake until tender and easily pierced with a fork, about 40 minutes.

4. Meanwhile, stir together the garlic, Italian seasoning, heavy cream and Parmesan cheese in a small bowl. Season to taste with salt and pepper and set aside.

5. Once squash is cool enough to handle, fluff and separate strands of the squash with a fork.

6. Pour cream mixture over each half, stirring it into the strands, and top with mozzarella cheese.

7. Reduce heat to 350°F and bake until mixture is hot and bubbly, about 20 minutes. Enjoy!