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Spaghetti Squash With Cheese

Spaghetti Squash With Cheese recipe image
This comforting dish features a whole spaghetti squash roasted until tender, then shredded into strands and tossed with a rich, savory cheese sauce. The flavor profile is warm and aromatic, highlighted by the earthy notes of dried oregano, marjoram, and basil, balanced with the briny punch of black olives and the sweetness of caramelized onions. It offers a satisfying, low-carb alternative to traditional pasta night, with a texture that is both soft and slightly firm. Perfect for a cozy weeknight dinner or a light yet filling side dish for any gathering, this recipe is simple to prepare using pantry staples and fresh vegetables.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 118.0
Dietary: Vegetarian
Description
This comforting dish features a whole spaghetti squash roasted until tender, then shredded into strands and tossed with a rich, savory cheese sauce. The flavor profile is warm and aromatic, highlighted by the earthy notes of dried oregano, marjoram, and basil, balanced with the briny punch of black olives and the sweetness of caramelized onions. It offers a satisfying, low-carb alternative to traditional pasta night, with a texture that is both soft and slightly firm. Perfect for a cozy weeknight dinner or a light yet filling side dish for any gathering, this recipe is simple to prepare using pantry staples and fresh vegetables.
Ingredients
  • 1 Spaghetti Squash (4 lb)
  • 2 tablespoon Butter or margarine
  • 1/8 cup Minced onion
  • 1/4 cup Diced green bell pepper
  • 1/4 cup Diced red bell pepper
  • 1/2 teaspoon Dried oregano; crushed
  • 1/4 teaspoon Dried marjoram; crushed
  • 1/4 teaspoon Dried basil; crushed
  • 1/4 teaspoon Minced garlic
  • 2 cup Shredded Monterey Jack
  • 2 1/4 ounce Canned sliced black olives
Directions
  1. 1
    Preheat oven to 400ðF (200ðC). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. 2
    Place squash halves cut-side down on a baking sheet and roast for 40-50 minutes, until the skin is tender and flesh shreds easily with a fork.
  3. 3
    While squash roasts, melt butter in a large skillet over medium heat. Add minced onion, diced green bell pepper, diced red bell pepper, and minced garlic. Sauté for 5-7 minutes until softened and fragrant.
  4. 4
    Remove squash from oven and let cool slightly. Use a fork to scrape the flesh into spaghetti-like strands into a large bowl.
  5. 5
    Add the shredded squash strands to the skillet with the vegetable mixture. Stir in dried oregano, marjoram, basil, and sliced black olives. Toss to combine.
  6. 6
    Reduce heat to low and sprinkle shredded Monterey Jack cheese over the squash mixture. Cover and cook for 2-3 minutes until cheese is melted.
  7. 7
    Serve immediately while warm and cheesy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 118.0kcal
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 79.4mg4%
Total Carbohydrate 15.3g6%
Dietary Fiber 4.6g19%
Sugars 4.5g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spaghetti squash, cheese sauce, vegetarian main, low carb, roasted squash, italian herbs, black olives, comfort food, easy dinner, healthy pasta alternative, monterey jack, garlic onion, oven baked, family friendly, gluten free option
Read it online: https://www.chefs-mate.com/recipe/spaghetti-squash-with-cheese/