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- 1 medium spaghetti squash - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Red pepper flakes (optional, for heat) - Baking sheet - Skillet - Fork - Parchment paper The star of this dish is the spaghetti squash. It is a great low-carb option that mimics pasta. Olive oil adds a rich flavor and helps with cooking. Garlic gives the dish its aromatic touch. Heavy cream makes the sauce creamy and rich. Parmesan cheese adds a salty, nutty taste. You can also enhance the dish with optional ingredients. Dried Italian herbs bring extra flavor. Fresh parsley adds a pop of color and freshness. Red pepper flakes can give it a nice kick. For tools, you'll need a baking sheet to roast the squash. A skillet is important for making the sauce. A fork helps to shred the squash into strands. Parchment paper will help with cleanup and keep the squash from sticking. Every ingredient plays a role in creating a delicious meal. So gather these items and let’s get cooking! - Start by preheating your oven to 400°F (200°C). This helps cook the squash evenly. - Cut the spaghetti squash in half lengthwise. Be careful with the knife! Scoop out the seeds and stringy pulp with a spoon. - Brush the inside of each half with olive oil. Sprinkle salt and pepper on top for flavor. - Place the squash halves cut-side down on a baking sheet lined with parchment paper. This helps with easy cleanup. - Roast the squash for about 30 to 40 minutes. Check for doneness by poking it with a fork. The flesh should feel soft and tender. - While the squash is roasting, heat a skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes. Watch closely to avoid burning. - Pour in the heavy cream and stir it gently. Bring it to a simmer and let it cook for about 3 to 4 minutes. This helps thicken the sauce. - Stir in the grated Parmesan cheese and the dried Italian herbs. Mix until the cheese melts and the sauce becomes creamy. Taste and add more salt and pepper if needed. If you like heat, sprinkle in some red pepper flakes. With the squash ready and the sauce made, you're set for a delicious meal! To get the best texture, roast your spaghetti squash just right. First, cut the squash in half and scoop out the seeds. Brush the inside with olive oil, then sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet. Roast it at 400°F for 30-40 minutes. You want the flesh to be tender. Once done, use a fork to shred it into spaghetti-like strands gently. Seasoning is key for great taste. After making your creamy garlic Parmesan sauce, taste it. You might want more salt or pepper. If you like heat, add red pepper flakes. Start with a pinch and add more if you want it spicier. This little kick makes a big difference in flavor. When serving, garnish your dish with fresh parsley. It adds color and a fresh taste. You can also pair this dish with grilled chicken or shrimp for a full meal. A side salad fits well too, bringing crunch and freshness to your plate. Enjoy the creamy goodness! {{image_2}} Chicken options You can boost your meal with chicken. Cook diced chicken breast in the skillet before adding garlic. This adds flavor and protein. Use seasoned chicken for an extra kick. Shrimp options Shrimp is another great choice. Sauté shrimp in the skillet until pink. Then, add garlic and follow the creamy sauce steps. Shrimp cooks fast, so keep an eye on it. Spinach Spinach is a tasty and healthy add-in. Toss fresh spinach into the sauce while it simmers. It wilts quickly and adds color and nutrients. Cherry tomatoes Cherry tomatoes bring a burst of sweetness. Halve them and add to the sauce near the end. They soften and add a fresh flavor to your dish. Pesto variation For a fun twist, swap the creamy sauce for pesto. Cook the squash as usual, then mix in pesto instead of cream. It gives a vibrant taste and bright green color. Tomato-based options You can also use a tomato-based sauce. Cook garlic and then add your favorite marinara or crushed tomatoes. Let it simmer before mixing it with the squash strands. This offers a tasty, hearty twist. To keep your creamy garlic Parmesan spaghetti squash fresh, store it in the fridge. Place leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Enjoy them within three days for the best quality. You can reheat your spaghetti squash in two ways. The microwave is quick but may make it soggy. For better texture, use the stove. Heat a skillet on low, add a splash of cream, and stir gently. This keeps the pasta-like strands from getting wet. If you want to save some for later, freezing is a great option. Let the squash cool completely before freezing. Place it in a freezer-safe container or bag. It can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Then, reheat on the stove for a creamy dish again. You can tell spaghetti squash is cooked when its flesh is tender. The skin should feel soft when you press it. The ideal cooking time is about 30 to 40 minutes at 400°F (200°C). Use a fork to scrape the flesh; if it easily pulls apart into strands, it’s ready. Yes, you can make this recipe vegan! For heavy cream, use coconut cream or soaked cashews blended with water. Instead of Parmesan cheese, try nutritional yeast for a cheesy flavor. You can also use vegan cheese if you prefer. You can store creamy garlic parmesan spaghetti squash in the fridge for up to 4 days. Keep it in an airtight container to maintain freshness. If you want to enjoy it later, consider freezing it for up to 3 months. This blog post covered making creamy garlic Parmesan spaghetti squash. We discussed key ingredients, tools, and step-by-step cooking instructions. Tips for perfect texture and flavor enhancements were also included. You can add proteins or veggies for variety, and we explored storage methods. Enjoy experimenting with this dish. It can fit any meal or occasion. Your cooking confidence will grow with practice. Get ready to impress friends and family!

Creamy Garlic Parmesan Spaghetti Squash

Indulge in a deliciously creamy garlic Parmesan spaghetti squash that's sure to impress! This easy recipe transforms spaghetti squash into a hearty meal with rich flavors and a satisfying texture. Perfect for a healthy dinner option, this dish combines sautéed garlic, heavy cream, and Parmesan cheese for an irresistible sauce. Click through to explore this mouthwatering recipe and bring a taste of comfort to your table!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for heat)

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.

      Brush the inside of each half with olive oil and season with salt and pepper.

        Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

          While the squash is roasting, heat a medium skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

            Pour in the heavy cream, stir, and bring to a simmer. Let it cook for about 3-4 minutes, allowing it to thicken slightly.

              Stir in the grated Parmesan cheese and dried Italian herbs, mixing until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste. If desired, add red pepper flakes for a touch of heat.

                Once the squash is done, remove it from the oven and use a fork to gently scrape the flesh into spaghetti-like strands.

                  In a large mixing bowl, combine the spaghetti squash strands with the creamy garlic Parmesan sauce, tossing until well coated.

                    Serve immediately, garnished with chopped fresh parsley.

                      Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4