Cheesy Spaghetti Squash Delight

A dish combines the comforting flavors of melted cheese with the light, tender texture of spaghetti squash for a healthy twist on a classic favorite. It's easy to make and perfect for a cozy weeknight dinner.

Helpful Cooking Tips

Make sure to cook the squash until it is tender enough to shred easily with a fork.
Use freshly grated cheese for better melting and richer flavor.
Don’t overcook the cheese; add it towards the end to keep it gooey and delicious.

Ingredients 0/8

1 (3 pound) spaghetti squash, halved and seeded 2 medium plum tomatoes, finely diced ½ cup shredded mozzarella cheese ¼ cup chopped fresh cilantro 2 ½ tablespoons grated Parmesan cheese (Optional) kosher salt and freshly ground black pepper to taste 1 dash hot pepper sauce (such as Frank's RedHot®) (Optional) 2 tablespoons grated Parmesan cheese, or to taste (Optional)

Why This Recipe Is So Delicious

A wonderful way to enjoy a low-carb alternative to traditional pasta. The cheesy flavor pairs perfectly with the mild, slightly sweet taste of the squash. It’s comforting, satisfying, and packed with nutrients.

Step 1

Pok the squash a few times with a fork and placing it on a microwave-safe plate. Microwave it on high for about 5 minutes, then turn it over and cook for another 5 minutes or until it’s nice and tender. Let it sit for a few minutes to cool down.

Step 2

Carefully cut the squash in half lengthwise and scoop out the seeds. Use a fork to scrape the inside and create spaghetti-like strands, then transfer those to a large bowl—save the shells for later.

Step 3

Mix in the tomatoes, mozzarella, cilantro, and about 2 1/2 tablespoons of Parmesan cheese with the squash strands. Give it a good stir and season with salt and pepper to taste.

Step 4

Spoon this cheesy mixture back into the squash shells, then pop them back in the microwave for a couple of minutes until everything is warmed through. Finish by sprinkling on the remaining Parmesan and adding a bit of hot sauce if you like a little kick.

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people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

What To Serve With This Dish

Serve this dish warm as a main course or a hearty side. It goes well with a fresh green salad or roasted vegetables. You can also add a sprinkle of fresh herbs like basil or parsley for extra color and flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the squash. For longer storage, you can freeze it, but the texture may change slightly.

Frequently Asked Questions

How do I know when the spaghetti squash is cooked?

The squash is done when it’s tender and you can easily scrape out spaghetti-like strands with a fork. Microwave timing in the recipe usually achieves this.

Can I bake the squash instead of microwaving it?

Yes, you can bake at 400°F for about 40-50 minutes until tender. Just adjust the cooking time accordingly.

What can I use instead of fresh cilantro?

Parsley or basil are good substitutes if you don’t have cilantro on hand.

Is the hot pepper sauce necessary?

No, it’s optional. Add it only if you want a bit of heat.

Can I prepare this dish ahead of time?

Yes, you can assemble it and refrigerate for a few hours, then reheat in the microwave before serving.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I use a different cheese instead of mozzarella?

Yes, cheddar or Monterey Jack work well as alternatives.