2 ounces cream cheese, softened
2 medium spaghetti squash
1 tbsp olive oil
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp Italian seasoning
3/4 cup whole-milk, low-moisture mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
1 tbsp garlic, minced or 1/2 tsp garlic powder
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper; set aside.
Cut 2 spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with 1 tablespoon olive oil and season with 3/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper and Italian seasoning. Arrange the squash cut-side down on the baking sheet. Prick with a knife several times. Roast until the squash are soft when poked with a fork and the skin is browned and blistered, about 40 minutes.
Add the mozzarella, 3/4 cup of the Parmesan (set aside the remaining 1/4 cup for topping), parsley, and garlic (or garlic powder) to the cream cheese and stir with a rubber spatula to combine.
Remove the baking sheet from the oven. Flip the squash over and use a fork to shred the inside of each squash half, leaving about 1/2-inch of squash left in the shell. Transfer the shredded squash to the cream cheese mixture and toss to combine. Evenly divide the filling between the squash halves, then sprinkle with the remaining 1/4 cup Parmesan.
Try vegan cheese or if you’re feeling free add bacon, sour cream and chives. You won’t miss the carbs!