Four Cheese Garlic Spaghetti Squash
Four Cheese Garlic Spaghetti Squash might be just the main course you are searching for. For $2.04 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 466 calories, 19g of protein, and 33g of fat each. This recipe from Damn Delicious has 403 fans. If you have dried thyme, half and half, fresh chives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. With a spoonacular score of 56%, this dish is solid. Garlic Spaghetti Squash with Herbs, Garlic Parmesan Spaghetti Squash, and Garlic Parmesan Spaghetti Squash are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup shredded fontina cheese
2 tablespoons chopped fresh chives
4 cloves garlic, minced
1/4 cup shredded Gruyere cheese
1/2 cup half and half*
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups 2% milk, or more, as needed
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/4 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 (2-3 pounds) spaghetti squash
2 tablespoons unsalted butter
Equipment:
baking sheet
oven
baking pan
sauce pan
whisk
Cooking instruction summary:
Preheat oven to 375degrees F. Lightly oil a baking sheet or coat with nonstick spray.Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.Remove from oven and let rest until cool enough to handle.Using a fork, scrape the flesh to create long strands.Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.Gradually whisk in milk, half and half, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.Stir in spaghetti squashand gently toss to combine.Serve immediately, garnished with chives, if desired.
Step by step:
1. Preheat oven to 375degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.*
3. Drizzle with olive oil and season with salt and pepper, to taste.
4. Place squash, cut-side down, onto the prepared baking dish.
5. Place into oven and roast until tender, about 35-45 minutes.
6. Remove from oven and let rest until cool enough to handle.Using a fork, scrape the flesh to create long strands.Melt butter in a saucepan over medium heat.
7. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
8. Whisk in flour until lightly browned, about 1 minute.Gradually whisk in milk, half and half, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.Stir in spaghetti squashand gently toss to combine.
9. Serve immediately, garnished with chives, if desired.
Nutrition Information:
covered percent of daily need
