Name: Creamy Mashed Spaghetti Squash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 medium (3 lb) spaghetti squash; 2 tbsp olive oil; 2 tbsp unsalted butter (or ghee); 2–3 cloves garlic, minced; 1/4 cup heavy cream (or coconut cream); 1/4 cup grated Parmesan cheese (or nutritional yeast); 1–2 tbsp chopped fresh parsley or thyme; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper

Description

A lighter, cozy side that’s rich and creamy without the heaviness—perfect with herbs, Parmesan, or your favorite toppings.

Ingredients

Scale

1 medium (3 lb) spaghetti squash

2 tbsp olive oil

2 tbsp unsalted butter (or ghee)

2–3 cloves garlic, minced

1/4 cup heavy cream (or coconut cream)

1/4 cup grated Parmesan cheese (or nutritional yeast)

1–2 tbsp chopped fresh parsley or thyme

1/2 tsp kosher salt, plus more to taste

1/4 tsp black pepper

Instructions

1. Heat oven to 400°F (200°C). Halve squash lengthwise and scoop out seeds.

2. Brush cut sides with olive oil, season with a pinch of salt, and place cut-side down on a baking sheet.

3. Roast 35–45 minutes until tender; cool 5 minutes.

4. Scrape strands into a bowl; gently squeeze in a clean towel to remove excess moisture.

5. Melt butter in a skillet over medium heat; sauté garlic 30–60 seconds until fragrant.

6. Add squash; mash with a masher or fork, then stir in cream and Parmesan until creamy.

7. Season with salt and pepper; fold in herbs and serve warm.

Prep Time: 10 minutes
Cook Time: 45 minutes

Nutrition

Calories: 225 kcal
Sodium: 380 mg
Fat: 20 g
Carbohydrates: 11 g
Protein: 4 g