Ingredients
- cooking spray
- ¼ cup water
- 1 spaghetti squash, halved lengthwise and seeded
- ¼ cup heavy cream
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup shredded Cheddar cheese
Why This Recipe Is A Favorite
Cooking Pointers
- Pierce the squash with a fork before roasting to help it cook evenly.
- Let the squash cool slightly before shredding to avoid burning your hands and to make the strands easier to separate.
Step 1
Gently heat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with a little non-stick spray. Cut the spaghetti squash in half and sprinkle about 2 tablespoons of water inside each half. Pop them cut side down into a microwave-safe dish and microwave on high for around 10 minutes, or until the squash feels tender.
Step 2
Once it’s cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large bowl. Stir in the Parmesan, cream, egg, garlic powder, Italian seasoning, salt, and pepper until everything is well combined. Pour the mixture into your prepared baking dish, then sprinkle the shredded Cheddar cheese evenly on top.
Step 3
Bake it in the oven for about 30 minutes, or until the top is nicely browned and the filling feels set. Let it cool slightly before serving, and enjoy!
