This delicious and comforting dish is a great way to enjoy a healthy twist on classic pasta. Packed with gooey melted cheese and tender squash, it’s perfect for a cozy weeknight meal.
Start by poking the squash a few times with a fork, then pop it on a microwave-safe plate. Microwave it on high for about 5 minutes, then flip it over and keep cooking until it’s soft—this usually takes another 5 minutes. Let it sit for a few minutes to cool down.
Carefully cut the squash in half lengthwise and scoop out the seeds. Using a fork, scrape the inside to create spaghetti-like strands and put them in a big bowl. You can save the shells for serving later.
Add the tomatoes, mozzarella, cilantro, and about 2 1/2 tablespoons of Parmesan cheese to the squash strands. Give everything a good mix and season with salt and pepper to taste. Spoon this mixture back into the squash shells, then microwave for another couple of minutes until it’s warmed through.
Finish it off by sprinkling the remaining Parmesan cheese on top and a drizzle of hot sauce if you like a little kick. Enjoy!
- Roast the squash until the flesh is tender and easily shredded with a fork.
- Use a fork to gently separate the strands without mashing them.
- Add cheese gradually, so it melts evenly and doesn’t clump.
This dish is a wonderful way to enjoy a low-carb alternative to traditional pasta. The natural sweetness of the squash pairs beautifully with melted cheese, creating a comforting and satisfying meal. It’s also colorful and packed with nutrients, making it both tasty and healthy.
Serve warm in a bowl for a cozy meal. It pairs well with a fresh green salad or steamed vegetables. For extra flavor, drizzle with a little olive oil or sprinkle with fresh herbs like basil or parsley.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the cheese creamy and the squash tender. Avoid freezing, as the texture may change.
