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Parmesan cheese and spaghetti squash with white white sauce in a squash shell with a fork.
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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
    Baking tray with spaghetti squash on it hollowed out and ready to bake.
  • 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 baked on a 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 minute.
    2 cloves garlic,
    A pot melting butter with a wooden spoon.
  • Add flour, cook stirring on low heat for 1 more minute.
    2 Tbsp flour,
    Parmesan cheese cooking with white sauce in a pot.
  • 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.
    Spaghetti from the squash cooking in a white pot with sauce on a wooden board with a spoon.
  • Divide sauce covered spaghetti between the skin shells. Top with shredded mozzarella and parmesan. Bake for 10 minutes or until the cheese has nicely browned. I broiled it for the last 3 minutes.
    ½ cup mozzarella cheese,, 1 Tbsp parsley,, 2 Tbsp Parmesan cheese,
    Roasted pumpkin spaghetti squash with white sauce.

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