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5 from 1 vote

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!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Lunch, Main Course, Meals
Cuisine: American
Allergy: Gluten Free, Nut Free, Vegetarian
Servings: 2
Calories: 601kcal
Author: Marina Rizhkov

Equipment

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 seeds
    1 spaghetti squash
    squash-roasting-on-a-baking-tray-with-olive-oil-and-a-baster
  • 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.
    spaghetti-squash-on-a-baking-tray-with-a-fork

To make the sauce

  • Heat butter in a medium saucepan.
    3 Tbsp butter
    white-sauce-in-a-pot-with-a-wooden-spoon-on-a-wooden-board
  • Add garlic and cook for 1 min.
    2 cloves garlic,
    butter-melting-in-a-pot-with-a-wooden-spoon-on-a-wooden-board
  • Add flour, cook stirring on low heat for 1 more minute.
    2 Tbsp flour,
    white-sauce-with-parmesan-in-a-pot-with-a-wooden-spoon-on-a-wooden-board
  • 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.
    pumpkin-spaghetti-squash-in-a-pot-with-a-wooden-spoon-on-a-wooden-board
  • 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,
    spaghetti-squash-on-a-baking-tray-with-forks

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.

Nutrition

Calories: 601kcal | Carbohydrates: 42g | Protein: 22g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1687mg | Potassium: 655mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1698IU | Vitamin C: 18mg | Calcium: 628mg | Iron: 3mg