Comida Kraft
Recipe Box

Cheesy Spaghetti Squash

Prep Time
30
min.
Total Time
30
min.
Servings

10 servings, about 1/2 cup each

Ripe tomatoes, mozzarella and Parm come together for a delectably smart way to enjoy fresh squash.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min.
  • Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell.
  • Microwave 2 min. or until heated through.

Make Ahead

Squash can be cooked ahead of time. Microwave squash and pull into strands as directed; place in microwaveable bowl. Refrigerate up to 2 days. When ready to serve, toss squash with remaining ingredients. Microwave on HIGH 3 to 5 min. or until heated through.

Servings

  • 10 servings, about 1/2 cup each

Healthy Living

  • Low fat
  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch

Nutrition Bonus

Mama mia! Your family is sure to enjoy this different kind of "spaghetti." And as a plus, it's low in both fat and sodium.

Nutritional Information

Serving Size 10 servings, about 1/2 cup each
AMOUNT PER SERVING
Calories 50
Total fat 1.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 80mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 4g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Depending on your microwave, be prepared for the squash to be rather crunchy. Depending on your microwave, be prepared for the squash to be rather crunchy. Some like it this way but I like squash to be soft. I love cheesy recipes but the texture was a turn-off. You can find other recipes online that call for spaghetti squash to be baked until soft. This way takes longer but it scrapes out of the skin easier and the natural sweet flavor comes out. This might be a resolution for those who said this recipe didn't have any flavor.
Date published: 2010-02-03
Rated 4 out of 5 by from I too like my spaghetti squash to be softer and less crunchy. I too like my spaghetti squash to be softer and less crunchy. I cut the squash in half, remove the seeds, pierce the skin, place the squash in a shallow glass dish with about 1/4 cup of water. Cover the squash with plastic wrap and cook for about 10-12 minutes in the microwave. The second half can even be overlapping the first piece. I have been doing it this way for many years. This recipe is very good, I do add a bit more seasoning to mine.
Date published: 2010-02-17
Rated 4 out of 5 by from This was really good. This was really good. You have to be careful to let the squash cool long enough before you cut it open. It really stays hot inside! I tossed in some fresh basil and chives with the parsley and added a pinch of red pepper flakes and a drizzle of extra virgin olive oil right before serving. I didn't have the mozzarella, so I doubled the parmesan and left it on the table for a little extra topping for each serving. This really makes alot!!
Date published: 2007-04-20
Rated 5 out of 5 by from My husband, brother, and I truly enjoyed this recipe. My husband, brother, and I truly enjoyed this recipe. I read ALOT of the user reviews before my attempt. I had never made spaghetti squash or ate it before for that matter. So, I was unsure what to expect. so, going off the reviews I changed a few things, such as: I cut the spaghetti squash in half lengthwise before cooking and put in casserole dish with 1/4 cup of water and cooked each half separately for 10 minutes. And I used can diced tomatoes, only draining slightly, to give the dish a bit of sauce. and I cut the parsley down to 1/8 cup and added 1/4 tsp. italian seasoning, 1/4 tsp. gralic powder, 1/4 tsp. onion powder, 1/4 tsp. season all, 1/8 tsp accent, and 1/8 tsp pepper. It was so AMAZING!!! I was very pleasantly surprised!!! And had requests to make it a regular menu item. Thanks Kraft and all the reviewers for another great family dinner!!!!
Date published: 2008-12-28
Rated 1 out of 5 by from I did not care for this recipe. I did not care for this recipe. This was the first time I had prepared spaghetti squash and it would have been helpful for the recipe to address the many seeds that have to be removed after cooking. The rest of my dinner sat getting cold because I wasn't aware of that step. Also, the mozzerella cheese melted into clumps that were really unappealing. No one in my family ate any of this.
Date published: 2005-01-24
Rated 5 out of 5 by from After cooking the squash and removing the "spaghetti, I placed it in a skillet with a small amount... After cooking the squash and removing the "spaghetti, I placed it in a skillet with a small amount of extra virgin olive oil, 2 teaspoons of oregano and pepper. I allowed it to cook for about five minutes. I added the other ingredients and lightly sprinkled it with sea salt before serving. It seems as though the extra cooking gave it better texture and the oregano added more flavor.
Date published: 2007-03-20
Rated 4 out of 5 by from This is a good starting point. This is a good starting point. Cut in half and deseed 1st. Microwave for at least 20 min. covered with plastic wrap. Add garlic salt, black pepper, oregano, red pepperflakes, and extra finely-shredded mozzarela cheese. I used fresh grape tomatos, halved. 1/8th cup parsley is enough, kind of strong, but the color is good. This is a dramatic presentation and makes a bunch.
Date published: 2007-02-16
Rated 4 out of 5 by from This is so good. This is so good. However it took my squash a longer time to cook. After 10 minutes I cut in half and cooked each half about 5 minutes more. I know it looks nice to put back in shell, but I just served it in the bowl I mixed it in. The squash was hot so it melted the cheese and it was delicious. I also used grated fresh romano. It give more of a strong bite of flavor.
Date published: 2005-01-07
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