I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
- Remove from oven, and allow to cool.
- Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
- When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
- Pour the cream mixture over the squash, and stir to combine.
- Top with 1/2 cup parmesan cheese.
- Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
- Serve hot, and enjoy!
Delicious! I already love spaghetti squash and now I have another way to cook it. The ground sage is a nice touch. I should have gone a little lighter on the cayenne pepper for my own taste. I forget how potent that stuff is. Love the parmesan cheese! Overall, wonderful, and a keeper in my recipes. *Made for PAC Fall '08
I really enjoyed this version of baked spaghetti squash. I used milk instead of half and half but I then was afraid it might turn out too liquid. So I made a slurry of 1 tbsp flour to a a little milk and added it to the mixture. I also used up several odd and end pieces of cheese that I had accumulated, zapped them and added them to the milk as well. It was so good, I could have eaten it right from the stove top. But I did bake it, it came out perfect and the flavor was like my favorite Mac 'n Cheese.
Really good. I used packaged Italian blend cheese on top.