Cheesy Stuffed Spaghetti Squash. It's worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense. Spaghetti Squash stuffed with a creamy, cheesy, chicken and broccoli filling and topped with more melted cheese! The great part about this Cheesy Chicken and Broccoli Stuffed Spaghetti Squash is that it's uncomplicated, lighter on calories despite the cheese and total comfort food.

The creamy parmesan sauce basically turned the tender spaghetti squash strands into the most luscious Alfredo. Throw in some savory sautéed garlic and spinach and we have some serious magic going on here. This easy, cheesy, Baked Spaghetti Squash and Cheese is a healthier take on mac and cheese! You can cook Cheesy Stuffed Spaghetti Squash using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cheesy Stuffed Spaghetti Squash

You need 1 of med. spaghetti squash.
You need 2 tbsp. of olive oil.
Prepare 1 tbsp. of butter.
Prepare 4 cloves of garlic, minced.
Prepare 2 cups of fresh spinach, roughly chopped, stems removed.
Prepare 1/2 cup of heavy cream.
Prepare 1/2 cup of ricotta cheese.
It's 1/2 cup of parmesan cheese, shredded.
You need 1 cup of mozzarella cheese, shredded and divided.
It's to taste of salt and pepper.

It's cheesy, loaded with vegetables and feels like comfort food, without the calories and carbs. So, after looking at our squash and brainstorming a little bit, we ended up making a maple bacon spinach "sauce" that we drizzled over our "spaghetti," then topped everything off with bleu cheese crumbles, walnuts and a balsamic reduction. Then get busy making this cheesy chicken enchilada stuffed spaghetti squash so you can enjoy all the cheesy goodness with your whole family. Slice spaghetti squashes in half lengthwise.

Cheesy Stuffed Spaghetti Squash instructions

Preheat oven to 400 °F. Start by roasting the squash. Slice in half lengthwise and scoop out the seeds. Lightly spread the olive oil around the cut rims of the squash and place, cut side down, on a rimmed baking tray covered with tinfoil. Bake for 30-40 minutes, until tender. Set aside to allow to cool enough to handle..
Lower oven heat to 350°F..
In a medium skillet, melt the butter and cook the garlic until fragrant, about 2-3 minutes. Add the spinach and cook, stirring frequently, until it has wilted..
Add the cream, ricotta, and parmesan cheese to the skillet. Season to taste..
Keep at low heat until the cheese is melted and incorporated all together. Remove from heat..
Use a fork to fluff the strands of spaghetti squash from the shell. Pour half the spinach sauce over each squash half and stir into the squash..
Top each squash half with 1/2 cup of mozzarella cheese..
Bake at 350°F for 15 minutes, then set oven to broil for an additional 3-5 minutes, until the cheese is golden on top..

Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Set the filled squash in the baking dish. Spaghetti squash is already a great gateway squash. Using a fork, scrape out the flesh"spaghetti" of the squash and add it to the large bowl with the broccoli mixture. Trouble is, spaghetti squash doesn't taste like actual spaghetti.