Spaghetti Squash with Creamy Parmesan Sauce

Name: Spaghetti Squash with Creamy Parmesan Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 2 piece spaghetti squash, halved and seeded (2 pound each); 2 tsp olive oil, divided; 0.75 tsp salt, divided; 1 piece small head garlic; 4 tbsp unsalted butter; 1 cup heavy cream; 1.5 cup freshly grated Parmesan cheese; 1 pinch freshly grated nutmeg; 1 tbsp chopped fresh parsley

Main Course

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Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Spaghetti Squash with Creamy Parmesan Sauce is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This spaghetti squash recipe is a delightful low-carb alternative to traditional pasta dishes. The squash is roasted until tender and then tossed in a rich and creamy Parmesan sauce. I've been making this for years, and it's always a hit! It's perfect for a quick and healthy weeknight meal. The nutmeg adds a lovely warmth to the sauce, and the fresh parsley provides a burst of freshness. Feel free to add some cooked chicken or shrimp for extra protein. It's a great way to enjoy a comforting meal without the guilt!

Ingredients (9 ingredients)

2 piece spaghetti squash, halved and seeded (2 pound each)
2 tsp olive oil, divided
0.75 tsp salt, divided
1 piece small head garlic
4 tbsp unsalted butter
1 cup heavy cream
1.5 cup freshly grated Parmesan cheese
1 pinch freshly grated nutmeg
1 tbsp chopped fresh parsley

Preparation (9 steps)

Prepare the Spaghetti Squash

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Season and Place Squash on Baking Sheet

Pierce the 2 (2 pound) spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with ¾ teaspoon salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.

Prepare the Garlic

Use a sharp knife to cut 1/4 inch from the top of the 1 small head garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.

Roast Squash and Garlic

Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.

Melt Butter

Thermomix® Setting

2 min/122°F/Speed 2 50

Start the sauce after the squash and garlic have been roasting for 20 minutes. Place 4 tablespoons unsalted butter into the mixing bowl and melt for 2 Min./50°C/Stufe 2.

120

Simmer Cream

Thermomix® Setting

2 min/194°F/Speed 1 90

Pour in 1 cup heavy cream and simmer for 2 Min./90°C/Stufe 1.

120

Add Parmesan and Nutmeg

Thermomix® Setting

30 Sec./Speed 3

Add 1 ½ cups freshly grated Parmesan cheese and 1 pinch freshly grated nutmeg, whisking quickly until smooth. Mix for 30 Sec./Stufe 3.

Incorporate Roasted Garlic

Thermomix® Setting

10 Sec./Speed 2

Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork. Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce in the mixing bowl; stir well for 10 Sec./Stufe 2.