THE RECIPE JOURNAL · Main Course
Cheddar-Spiced Spaghetti Squash Bowl
This flavorful dish combines the natural sweetness of roasted spaghetti squash with a cheesy, spicy kick that’s perfect for a cozy dinner. It’s a simple, satisfying meal that’s both healthy and delicious.
FROM THE KITCHEN • Cheddar-Spiced Spaghetti Squash Bowl
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by poking the squash a few times with a fork and placing it on a microwave-safe plate. Microwave it on high for about 5 minutes, then turn it over and cook for another 5 minutes or until it’s tender. Let it sit for a few minutes to cool down.
02
Step 2
Carefully cut the squash in half lengthwise and scoop out the seeds. Use a fork to scrape the inside, pulling out the strands into a large bowl. Keep the empty shells for later.
03
Step 3
Add the tomatoes, mozzarella, cilantro, and about 2 and a half tablespoons of Parmesan cheese to the squash strands. Give everything a good mix and season with salt and pepper to taste.
04
Step 4
Spoon this cheesy mixture back into the squash shells, then microwave them again on high for around 2 minutes until everything is warmed through.
05
Step 5
Finish by sprinkling the remaining Parmesan cheese on top and drizzle with your favorite hot sauce before serving.
Why you’ll love it
This dish offers a wonderful blend of cozy cheddar flavor and warm spices, making it both comforting and exciting. It’s a great way to enjoy a healthy vegetable while feeling like you’re indulging in something rich and satisfying. Plus, it’s naturally gluten-free and low in carbs.
How to serve
Serve warm in a bowl with a sprinkle of fresh herbs like parsley or chives on top. It pairs nicely with a simple green salad or roasted chicken for a complete meal. A squeeze of lemon juice can add a bright contrast to the rich cheese.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the squash. Avoid freezing, as the texture may become watery after thawing.
