Blue Cheese Spaghetti Squash is a tasty and nutritious side of spaghetti squash topped with broiled parmesan and blue cheese.
This is one of those recipes that came to be by accident.
Blue cheese + parmesan make a wonderful combination as topping for spaghetti squash.
You completely forget that spaghetti squash is often labeled as the boring low-carb option for pasta noodles.
It's def not a great substitute for carbs, but it is a great side dish as shown here.
Blue Cheese Spaghetti Squash
Ingredients
- 1 (3 pound) spaghetti squash
- 2 teaspoon olive oil
- ยผ cup grated Parmesan cheese
- ยฝ cup blue cheese crumbles
- 1 teaspoon Italian seasoning no salt added
- ยผ teaspoon salt
- 2 green onions chopped
- ยผ cup chopped fresh parsley optional
Instructions
- Preheat oven to 375°F.
- Cut the spaghetti squash in half lengthwise (vertically). Scoop out seeds & discard. Add oil to 13x9 baking dish, and place squash halves cut side down.
- Bake for 35-45 minutes or until a knife easily goes through the squash skin.
- Once cool, scrape the squash out into strands and spread evenly in the same 13x9 baking dish.
- Turn the oven to broil.
- Sprinkle squash with Italian seasoning, salt, parmesan cheese, and blue cheese. Broil until cheese is melted, about 5 minutes.
- Carefully remove from oven and sprinkle with green onion and parsley. Enjoy!
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