Imagine a dish that transforms a humble vegetable into a decadent, creamy masterpiece that will make your taste buds dance with joy! This Four Cheese Spaghetti Squash is not just a recipe; it's a culinary adventure that proves healthy eating can be absolutely irresistible. Packed with four luxurious cheeses and the delicate, pasta-like strands of roasted spaghetti squash, this dish is about to become your new obsession - guaranteed to impress both veggie lovers and cheese enthusiasts alike!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp from the center using a spoon.
- Drizzle the inside of the squash halves with olive oil and season generously with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Remove the squash from the oven and let it cool for 5-10 minutes until it's safe to handle.
- Using a fork, scrape the inside of the squash to create spaghetti-like strands. Transfer the strands to a large mixing bowl.
- In the same bowl, gently fold in ricotta cheese, ensuring the strands are evenly coated.
- Add shredded mozzarella, grated parmesan, and crumbled gorgonzola to the squash. Mix gently to distribute the cheeses.
- Transfer the cheesy squash mixture back into the squash shells or to a serving dish.
- Sprinkle the top with fresh chopped basil and additional black pepper if desired.
- Return to the oven and broil for 3-5 minutes until the cheese is melted and slightly golden.
- Remove from oven, let cool for 2-3 minutes, and serve hot as a delicious vegetarian main or side dish.
Tips
- • Choose a ripe spaghetti squash with a firm, even color and no soft spots • Use a sharp, sturdy knife when cutting the squash to ensure safe and clean halves • Don't rush the roasting process - letting the squash cook thoroughly ensures the best texture • Pat the squash dry before roasting to help achieve a nice caramelization • For extra flavor, try adding garlic powder or red pepper flakes to the seasoning • Allow the squash to cool slightly before scraping to get perfect spaghetti-like strands • Use high-quality cheeses for the most rich and creamy result • For a lighter version, you can substitute some of the cheese with Greek yogurt
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
