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To make this dish, you will need: - 1 medium spaghetti squash - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 1 teaspoon red pepper flakes (optional for heat) These ingredients create a rich and creamy sauce that complements the squash perfectly. The garlic adds a nice flavor, while the Parmesan brings a savory touch. You can easily change some ingredients for different diets. If you want a dairy-free option, use coconut cream instead of heavy cream. For a vegan choice, swap Parmesan cheese for nutritional yeast. This switch gives a cheesy flavor without any dairy. You can play with the flavors! Add salt and pepper to taste, but don't stop there. If you like heat, sprinkle in red pepper flakes. For fresh flavor, use chopped parsley on top. You can also try adding lemon zest for a bright twist. These options let you customize your dish to fit your taste! First, set your oven to 400°F (200°C). Grab a medium spaghetti squash and cut it in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits. This step is key to getting nice strands later. Drizzle one tablespoon of olive oil on each half. Don’t forget to season with salt and pepper. Place the halves cut side down on a baking sheet lined with parchment paper. Roast them for 40-45 minutes. You want them tender enough to shred easily with a fork. While the squash roasts, it's time to make the sauce. Heat two tablespoons of olive oil in a saucepan over medium heat. Add four minced garlic cloves and sauté them for 1-2 minutes. You want them fragrant but not burnt. Next, pour in one cup of heavy cream. Stir it often and bring it to a simmer. Let it simmer for about five minutes. After that, reduce the heat to low. Now, stir in one cup of grated Parmesan cheese until it melts. Season with salt, pepper, and red pepper flakes if you like it spicy. Once the spaghetti squash is ready, take it out of the oven and let it cool for a few minutes. Use a fork to scrape the insides into spaghetti-like strands. Now, combine these strands with your creamy garlic Parmesan sauce. Toss them well so everything is coated. Serve it hot, garnished with chopped fresh parsley for a nice touch. Enjoy the rich flavors and the fun texture! Cutting spaghetti squash can be tricky. Here’s how to do it safely: - Use a sharp chef's knife for a clean cut. - Place the squash on a sturdy cutting board. - Hold the squash firmly with one hand. - Cut lengthwise, starting with a small notch to guide the knife. - If it’s too hard, microwave it for a few minutes to soften. This method helps you avoid slips and makes cutting easier. Getting the sauce just right is key. Here’s how to ensure it’s creamy and smooth: - Heat the garlic until fragrant but not burnt. - Add the cream slowly to avoid splattering. - Stir the sauce consistently to keep it smooth. - If the sauce gets too thick, add a splash of pasta water or broth. - Taste and adjust seasonings as needed for the best flavor. This way, your sauce will coat the squash perfectly. Having the right tools makes cooking easier. Here’s what I recommend: - A sharp chef's knife for cutting the squash. - A sturdy cutting board for safety. - A baking sheet lined with parchment paper for roasting. - A saucepan for making the sauce. - A fork for shredding the roasted squash. With these tools, you’ll cook with confidence and ease. {{image_2}} You can easily make this dish dairy-free or vegan. Use coconut cream instead of heavy cream. It gives a rich, creamy taste. You can swap Parmesan cheese for nutritional yeast. Nutritional yeast adds a cheesy flavor without dairy. This option keeps the meal light and delicious. Want to add some protein? You can mix in cooked chicken, shrimp, or tofu. If using chicken or shrimp, cook them in the pan after the garlic. Then, add the cream and cheese mix. For tofu, cube it and sauté until golden. Each choice adds a new texture and flavor. Feel free to get creative with spices! You can add red pepper flakes for heat. Try adding fresh herbs like basil or thyme for a twist. Lemon zest gives a nice brightness to the dish. You can even add a dash of smoked paprika for depth. Each spice can change the whole taste profile. After enjoying your creamy garlic Parmesan spaghetti squash, store leftovers in an airtight container. Make sure to let the dish cool completely before sealing. This helps keep the flavor fresh. You can store it in the fridge for up to four days. If you want to enjoy it later, consider freezing the sauce separately. To reheat, place the spaghetti squash in a skillet over low heat. Add a splash of cream or water to keep it moist. Stir occasionally until heated through. You can also use the microwave. Heat in short bursts, stirring in between. This method helps keep the texture nice and creamy. If you have extra sauce, freeze it for later. Pour the sauce into freezer-safe bags or containers. Leave some space at the top since it expands. The sauce can last in the freezer for about three months. To use, thaw it overnight in the fridge. Reheat it gently on the stove, stirring to bring back the creamy texture. Yes, you can use other cheeses. Try mozzarella or cheddar for a different taste. Nutritional yeast works well for a vegan option. It gives a cheesy flavor without dairy. Check if the squash is tender. You can pierce it with a fork. After about 40-45 minutes in the oven, it should be easy to shred. If it feels soft and the skin has a slight give, it’s ready! Pair this dish with a fresh salad for balance. Garlic bread adds a nice crunch. Roasted vegetables can enhance the meal's flavor. Grilled chicken or shrimp would also complement it well. This blog post covered how to make creamy garlic parmesan spaghetti squash. We went through the key ingredients, step-by-step instructions, and tips for perfecting the dish. You can easily adjust the recipe to fit your tastes and needs. Remember, cooking should be fun and creative. Don't be afraid to try new things. Enjoy the rich flavors and textures of this tasty meal. With these ideas, you can impress your family or friends at dinner time.

Creamy Garlic Parmesan Spaghetti Squash

Indulge in this Creamy Garlic Parmesan Spaghetti Squash recipe that’s both delicious and healthy! This simple dish combines roasted spaghetti squash with a rich garlic Parmesan sauce for a comforting meal that everyone will love. Perfect for a cozy dinner, it’s easy to make and packed with flavor. Ready to impress your taste buds? Click through to discover the full recipe and elevate your dinner game!
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Ingredients
  

1 medium spaghetti squash

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

1 teaspoon red pepper flakes (optional for heat)

Instructions
 

Preheat your oven to 400°F (200°C).

    Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and fibrous bits using a spoon.

      Drizzle the inside of each half with 1 tablespoon of olive oil and season with salt and pepper. Place the halves cut side down on a baking sheet lined with parchment paper.

        Roast in the preheated oven for about 40-45 minutes, or until the squash is tender and can easily be shredded with a fork.

          While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat.

            Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.

              Pour in the heavy cream and bring to a simmer, stirring frequently. Allow it to simmer for about 5 minutes, then reduce heat to low.

                Stir in the grated Parmesan cheese until melted and incorporated. Season the sauce with salt, pepper, and red pepper flakes if using.

                  Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes. Using a fork, scrape the insides to create spaghetti-like strands.

                    Combine the spaghetti squash strands with the creamy garlic Parmesan sauce, tossing until well coated.

                      Serve immediately, garnished with fresh parsley for a pop of color and flavor.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4