Creamy Spaghetti Squash
Try this favorite cheesy garlic creamy spaghetti squash sheet pan dinner recipe when you need an easy, nutritious weeknight meal that's packed with flavor.
Equipment
- 1 Sharp knife
- 1 cutting board
- 1 Ice cream scooper or sturdy spoon
- 1 Rimmed baking sheet pan
- 1 garlic press optional
- parchment paper optional
Ingredients
- 8 ounces fontina cheese cut into chunks
- 1 cup grape or cherry tomatoes halved
- 2 cloves of garlic minced
- salt and pepper to taste
- 4 tablespoons olive oil
- ¼ cup chopped, fresh basil or 4 teaspoons dried basil
- ½ cup cooked, crumbled Italian sausage or bacon optional
Instructions
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and use an ice cream scoop or sturdy spoon to scoop out the seeds. Discard the seeds.
- Place the squash cut side up on the prepared baking sheet.
- Divide the cheese in half and place half in the middle of each half of the spaghetti squash.
- Slice the grape or cherry tomatoes in half and add them to the top of the cheese, along with the chopped basil, minced garlic, and olive oil. Sprinkle on the salt and pepper.
- Bake until the spaghetti squash is fork tender, about 50 minutes. The cheese will be nice and melted.
- Transfer the baked squash onto plates or a serving platter. Sprinkle each half with 1/4 cup cooked, crumbled Italian sausage or bacon, if desired.