Garlic cheesey Spaghetti Squash


Spaghetti Squash have been making an appearance at supermarkets all over the country lately, and apart from being a really great low carb alternative to pasta, these are delicious.  The secret is to cut them in half and cook cutside down on a baking tray after brushing with oil and seasoning with salt and pepper, so they steam, then you can use a fork to scrape the strands of squash flesh from the shell.

This dish turns the strands from steamed squash to luscious garlicky cheesey spaghetti.  You can eat this as a side dish or as the Main Event!

  • 2 small spaghetti squash or one large
  • 2 T olive oil
  • salt and pepper
  • mixed herbs
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese
  • 2 t garlic, minced
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 100gm grated mozzerella cheese


  1. Preheat oven to 180deg and line a large baking tray with foil. Lay a sheet of baking paper on top of the foil.
  2. Using a very sharp large knife, carefully cut squash in half lengthwise and scoop out and discard seeds. Brush with oil and season with salt, pepper, and mixed herbs.
  3. Bake 60 to 90 minutes, depending on size of squash. They should be quite tender and squeeze easily.
  4. Scoop flesh into a large bowl and reserve squash skins. Add butter and let melt, then add Parmesan, garlic, oregano, salt and pepper, and half of the mozzerella. Toss until well combined.
  5. Divide mixture among reserved skins and top with remaining grated mozzerella.
    Return to oven and bake another 8 to 10 minutes, or until cheese is melted and bubbly.

I served this with marinated pork slices and green beans.


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