Baked Four Cheese Garlic Spaghetti Squash
A delicious and healthy dish combining spaghetti squash with a rich blend of four cheeses and garlic, perfect for a low-carb diet.
Ingredients
Main ingredients
- 1 medium spaghetti squash Choose a heavy squash for best flavor.
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- ½ cup crumbled goat cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- to taste Salt and pepper
- optional Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil, and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast in the oven for about 30-40 minutes or until tender.
Filling Preparation
- While the squash is baking, prepare the cheese mixture. In a bowl, combine mozzarella, ricotta, Parmesan, goat cheese, and minced garlic. Mix well.
Assembly and Baking
- Once the squash is cooked, use a fork to scrape out the spaghetti-like strands into a mixing bowl.
- Fold the cheese mixture into the spaghetti strands until thoroughly combined.
- Spoon the cheesy squash mixture back into the empty squash halves.
- Return the stuffed squash to the oven and bake for an additional 15 minutes until the cheese is bubbly and golden.
Serving
- Remove from the oven, let cool slightly, and serve garnished with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven or microwave until warmed through. Avoid freezing, as the texture of the squash may degrade when thawed. You may adjust the types of cheese based on preference.