-
Gluten Free
-
Nut Free
-
Vegetarian
Roasted Spaghetti Squash Recipe with Creamy Sauce
This Roasted Spaghetti Squash Recipe is basically a magic trick! In just 45 minutes you’ll turn a hard spaghetti squash into a fluffy vegetable noodle dish tossed in a creamy sauce! Enjoy this dish on its own as a vegetarian dinner or as a flavorful side to your favorite protein.
Table of Contents
Why I love this Roasted Spaghetti Squash Recipe
This roasted spaghetti squash recipe has become a fall tradition in my household! To my surprise, everyone in my family loves it. My picky eaters, vegetable haters, and even my 1 ½ year-old devour this recipe!
When I can whip up a healthy dish that everyone loves I feel like I hit the jackpot! An added benefit is that this recipe doesn’t involve a lot of pots and pans so cleanup is simple!
Now that you know this dish is beloved by all and super easy to clean up, let me tell you about the sauce! This creamy, cheesy, and garlicky sauce draped over the vegetable noodles is going to take you to another planet. If you serve your roasted spaghetti squash dish alongside a protein, this would be a great sauce to spoon over your chicken!
Key Ingredients
There are two simple components to this recipe: the spaghetti squash and the creamy sauce! I’m going to break it down into two sections so you can set your ingredients aside for each part of the recipe.
Roasted Squash Ingredients:
There are two simple components to this recipe: the spaghetti squash and the creamy sauce! I’m going to break it down into two sections so you can set your ingredients aside for each part of the recipe.
- Spaghetti squash: Cut in half, lengthwise
- Olive Oil: Not too much
- Seasonings: Salt and pepper
- Cheese: Mozzarella (shredded) and parmesan (grated)
- Parsley: Chopped for serving
Creamy Sauce:
- Butter: Unsalted or ghee.
- Garlic: Just two cloves.
- Flour: Unbleached. For a gluten-free version use a gluten free blend or cassava flour. Both work well.
- Milk: Regular milk, or heavy cream.
- Broth: You can use chicken broth, I also like to use vegetable broth for this recipe.
- Cheese: You will only need parmesan cheese for the sauce!
- Pepper: White pepper that is, or you can use black.
- Salt: To your taste.
Find the full printable recipe with specific measurements below.
How to Cook a Roasted Spaghetti Squash
Step 1: Preheat
First things first, preheat the oven to 375F.
Step 2: Cut Squash
Then cut the squash lengthwise in half and gently remove the seeds.
Step 3: Season
Next, rub the insides lightly with olive oil and sprinkle with salt and pepper.
Tip: Overdoing it on the olive oil and salt can end up with a a mushy squash, so take it lightly.
Step 4: Bake Squash
Next, place the cut side down on a baking sheet, and bake for 45 minutes. The time may vary depending on the oven, but you will be able to prick the skin with a fork with the squash still holding its shape.
Step 5: Remove Spaghetti Squash
Remove from the oven and carefully flip over each half. Use a fork to separate spaghetti. After removing the squash from the oven, carefully flip each half over, and with a fork, separate the spaghetti. I find this part fascinating every time. There is just something magical about cooking a squash and with a stroke of a fork you have cooking noodles.
Make the Sauce:
- Heat butter in a medium saucepan.
- Add garlic and cook for 1 min.
- Add flour, cook stirring on low heat for 1 more minute.
- Remove from heat, add milk and whisk until completely combined and there are no lumps. Then add chicken broth and cook until thickened.
- Add grated parmesan, white pepper and salt to taste.
- Transfer squash spaghetti to the saucepan and stir until combined.
- Divide sauce covered spaghetti between the skin shells. Top with shredded mozzarella and parmesan. Bake for 10 min, or until the cheese is nicely browned. I broiled it for the last 3 min.
Recipe FAQs
Yes, there’s a difference! Baking a spaghetti squash will work well, but you have to bake it at a lower temperature and for a longer period of time. This will result in an even bake that doesn’t have much browning. To roast a spaghetti squash, you cook it at a higher temperature for a shorter period of time which creates more of a browned and crispy outside and a creamy inside.
Spaghetti squash often gets watery if you use too much salt and/or oil. Squash has a high water content and salt draws it out, so while you do want to season your squash with salt, you want to make sure you go easy on it.
Serving Suggestions
- Serve your creamy spaghetti squash with Oven Baked Salmon for a delicious weeknight dinner!
- Pan-Seared Halibut in Butter and Garlic Sauce would be succulent with this cheesy squash.
- If you’re looking for something more casual, BBQ Chicken Drumsticks would be yummy with your veggie-based spaghetti squash side.
- Simple Butter Stuffed Chicken Breast takes you back to basics – a flavorful chicken and veggie dinner.
- Easy Mongolian Beef with Mixed Vegetables is perfect to serve with this squash. It’s a well-rounded meal.
Additional Squash Recipes to Try
- Wild Rice and Roasted Winter Squash Salad
- Easy Cauliflower and Chickpea Curry with Butternut Squash and Tomatoes
- Butternut Squash Fries
- All in One Pot Winter Squash Soup
Other Cheese Recipes
If you tried this Roasted Spaghetti Squash Recipe with Creamy Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Roasted Spaghetti Squash Recipe with Creamy Sauce
Equipment
-
whisk
Ingredients
Spaghetti Sauce:
- 1 spaghetti squash
- 1 Tbsp olive oil
- ½ tsp salt and pepper
- ½ cup mozzarella cheese, shredded
- 2 Tbsp Parmesan cheese, grated
- 1 Tbsp parsley, chopped, for serving
Creamy Sauce:
- 3 Tbsp butter unsalted
- 2 cloves garlic, minced
- 2 Tbsp flour, (gluten free blend or cassava flour will work too)
- ¾ cup milk, or heavy cream
- ½ cup chicken broth
- ½ cup Parmesan cheese, grated
- ½ tsp white pepper
- salt, to taste
Instructions
- Preheat the oven to 375 F.
-
Cut spaghetti squash in half lengthwise, remove the seeds1 spaghetti squash
-
Rub the insides with 1 tbsp olive oil and sprinkle with salt and pepper.1 Tbsp olive oil, ½ tsp salt and pepper
- Place cut side down on a baking sheet. Bake for about 45 min, until cooked through, you will be able to prick the skin with a fork, but it should still hold its shape.
-
Remove from the oven and carefully flip over each half. Use a fork to separate spaghetti.
To make the sauce
-
Heat butter in a medium saucepan.3 Tbsp butter
-
Add garlic and cook for 1 min.2 cloves garlic,
-
Add flour, cook stirring on low heat for 1 more minute.2 Tbsp flour,
-
Remove from heat, add milk and whisk until completely combined and there are no lumps. Then add chicken broth and cook until thickened.¾ cup milk,, ½ cup chicken broth
-
Add grated parmesan, white pepper and salt to taste.½ tsp white pepper, salt,, ½ cup Parmesan cheese,
-
Transfer squash spaghetti to the saucepan and stir until combined.
-
Divide sauce covered spaghetti between the skin shells. Top with shredded mozzarella and parmesan. Bake for 10 min, or until the cheese is nicely browned. I broiled it for the last 3 min.½ cup mozzarella cheese,, 1 Tbsp parsley,, 2 Tbsp Parmesan cheese,
Notes
- You can make the sauce ahead of time, and store it in the fridge, and then warm it up back on the stove.
- Serve sauce mixed with spaghetti squash in the squash with chopped fresh parsley or dill.
- I recommend you don’t substitute any of the ingredients, for this recipe.
Our entire family enjoyed this. Thank you