If you're looking for a tasty and healthy alternative to traditional pasta dishes, look no further than 3 cheese spaghetti squash. This low-carb, gluten-free dish is packed with flavor and nutrients, and it's sure to please everyone at the table. The secret to this dish is the spaghetti squash, which is a unique variety of squash that, when cooked, separates into long, spaghetti-like strands. When combined with a creamy cheese sauce and your favorite toppings, this dish becomes a truly unforgettable meal.
Let's cook with our recipes!
3-CHEESE SPAGHETTI SQUASH
A cheesy way to make spaghetti squash. Top with more Parmesan cheese.
Provided by Kaylen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the spaghetti squash in half horizontally and remove the stems. Cover the bottom of a baking pan with a layer of water; place the halved spaghetti squashes in the pan with the flesh facing down.
- Bake in the preheated oven until flesh is soft, about 45 minutes. Remove squash from the oven and let cool enough to handle, about 10 minutes. Leave oven on, but reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, heat butter in a 12-inch pan over medium-high heat. Saute red bell pepper and garlic in the hot butter until soft, about 5 minutes. Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper. Heat to a boil over medium-high heat; cover, reduce heat, and let simmer, stirring occasionally, for 20 minutes.
- Meanwhile, remove seeds and fork the flesh of the squash, leaving it inside the shell. Fill each forked squash half with the sauce.
- Bake in the preheated oven until golden and bubbly, about 10 minutes.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 33.7 g, Cholesterol 43.6 mg, Fat 15.6 g, Fiber 5.2 g, Protein 17.2 g, SaturatedFat 9 g, Sodium 964.7 mg, Sugar 12 g
THREE-CHEESE SPAGHETTI BAKE
"My son Holden and I created this mild casserole that is such a hit there are never any leftovers," reports Laura Linder of Kenedy, Texas. "We serve it with a green salad and garlic bread."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. , Press into a greased 13x9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 900mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.
THREE CHEESE SPAGHETTI PIE
Provided by The Hearty Boys
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
- Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
- Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
- Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
- Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.
CHEESY SPAGHETTI SQUASH CASSEROLE
I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.
Provided by Shasta Duplantis
Categories Side Dish Casseroles
Time 1h50m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
- Remove squash from the oven and set aside to cool a bit. Leave the oven on.
- Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
- Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
- Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
- Bake, uncovered, in the preheated oven for 30 minutes.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g
THREE-CHEESE SPAGHETTI BAKE
I originally found this recipe on allrecipes.com and changed it to fit our tastes. This is so versatile. Add or take away what your family likes or dislikes. The recipe should read 2 jars of spaghetti sauce...I apologize the amount hasn't been showing in the ingredients. I use Ragu or my own.
Provided by kittycatmom
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown hamburger until no longer pink with diced red onion.
- Cook spaghetti according to package directions; drain.
- Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper.
- Press into a greased 13-in. x 9-in. x 2-in. baking dish.
- Spread ground meat and onions over spaghetti. If you decide to add additional ingredients include with the meat layer.
- Top with spaghetti sauce. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 882.2, Fat 34.2, SaturatedFat 15.2, Cholesterol 215, Sodium 1935.2, Carbohydrate 88.6, Fiber 3.7, Sugar 24.7, Protein 52.3
Tips:
- Choose the right spaghetti squash: Look for a medium-sized squash with a firm, deep yellow rind. Avoid any squash with blemishes or soft spots.
- Cook the spaghetti squash properly: To ensure even cooking, poke the squash several times with a fork before baking. Bake the squash until it is tender when pierced with a fork, about 45-50 minutes.
- Let the spaghetti squash cool slightly before shredding: This will make it easier to handle and prevent the strands from breaking.
- Use a variety of cheeses: To create a flavorful and creamy sauce, use a combination of different cheeses, such as cheddar, mozzarella, and Parmesan.
- Add your favorite toppings: Once the spaghetti squash is baked and topped with the cheese sauce, you can add your favorite toppings, such as cooked ground beef, sautéed vegetables, or a sprinkle of fresh herbs.
Conclusion:
This 3-Cheese Spaghetti Squash is a delicious and healthy alternative to traditional spaghetti. It is easy to make and can be customized to your liking. With its cheesy, flavorful sauce and tender spaghetti squash noodles, this dish is sure to be a hit with your family and friends. So, next time you are looking for a healthier pasta dish, give this 3-Cheese Spaghetti Squash a try!
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