Creamy Garlic Spaghetti Squash (Edit recipe)

Have you cooked with spaghetti squash lately? They are popping up in stores now that we're so close to Fall and they are one of my favorites! My Grandma taught me to cook and eat spaghetti squash right out of the skin, we'd make a whole night of it, I adore those memories. I've recently created a recipe for creamy garlic spaghetti squash that I hope you enjoy as much as I have.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	775
Fat:	77 g
Carbohydrates:	10 g
Protein:	14 g
Cholesterol:	126 g
Sodium:	1891 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Sarah Steffens

View original recipe

Serves: 2

Ingredients

1 Spaghetti Squash, halved and seeds removed
1/2 cup Mayonnaise
1/2 cup Parmesan Cheese
4 Tbsp Unsalted Butter, melted
1 tsp Garlic Powder
1 tsp Sea Salt
1/2 tsp Black Pepper
1 tsp dried Thyme
1/2 tsp dried Basil
pinch ground Nutmeg
1/4 cup Parsley, fresh and chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 degrees Fahrenheit.
Place spaghetti squash halves on a baking tray lined with parchment paper skin-side down and bake in the oven until the flesh is very soft, about 45 minutes.
While the squash is baking, add remaining ingredients to a large mixing bowl and gently mix together.
Remove from the oven and allow to cool for a few minutes before scooping out the flesh of each half and adding to the bowl with remaining ingredients. Gently toss together.
Fill up each half with the mixture and serve (each half serves 2) storing any leftovers in the fridge for up to 5 days.