1Tablespoonolive oilenough to brush the insides of spaghetti squash)
salt and pepperto taste
4Tablespoonscream cheese
4teaspoonssour cream
1cupParmesan cheesegrated, plus more to garnish the top
Instructions
Preheat oven to 375 degrees F.
Poke each spaghetti squash with a knife on all sides (about 10 times or so) to allow steam to escape while cooking.
In order to make it easier to cut the spaghetti squash in half, place squash on a microwave-safe plate and cook in the microwave for 1-2 minute.
Cut each squash in half and scoop out the seeds.
Brush the inside with olive oil and season with salt and pepper.
Place squash halves on a sheet pan lined with parchment paper.
Bake for 40 minutes.
Place each squash half on a serving plate. The squash will be very hot.
Using a fork, scrape the strands of flesh away from the skin.
Add 1 Tablespoon cream cheese, 1 teaspoon of sour cream and ¼ cup of Parmesan cheese to the center of each squash half.
Gently stir the ingredients into the strands of flesh until they until melted and the strands are coated.
Enjoy straight from squash or scoop onto a plate.
Top with additional Parmesan cheese, if desired.
Video
Notes
If following a keto diet, then limit the serving size to ¼ of a medium spaghetti squash and cut the nutritional estimate in half. You can also cook the WHOLE spaghetti squash in slow cooker first, then cut in half, remove seeds and then edible strands.