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Three Cheese Spaghetti Squash Bowls

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Creamy, cheesy, and ultra-satisfying—these spaghetti squash bowls are the perfect low-carb comfort food. Roasted until tender and packed with a melty mix of fontina, gruyere, and parmesan, they’re baked right back into their own shells for a warm and cozy meal that looks as good as it tastes.

Ingredients

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4 spaghetti squash

2 to 4 tbsp olive oil

2 tsp salt

2 tsp freshly ground pepper

2/3 cup freshly grated fontina cheese

2/3 cup freshly grated gruyere cheese

2/3 cup freshly grated parmesan cheese

1/2 cup panko bread crumbs

1/2 cup fine seasoned bread crumbs

2/3 to 1 1/2 cups milk, half and half, or cream (adjust to your preferred richness)

Instructions

Preheat oven to 400°F (200°C). Carefully cut spaghetti squash in half lengthwise and scoop out seeds.

Drizzle insides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes or until tender.

Let squash cool slightly, then use a fork to shred the strands inside each half, keeping them in the shells.

In a bowl, mix the cheeses and combine with the squash strands, stirring in milk, cream, or half and half until creamy.

Divide the cheesy mixture evenly between squash halves. Top each with both types of bread crumbs.

Return to the oven and bake for 15–20 minutes, or until golden and bubbly. Optional: broil for 2 minutes for extra crisp topping.

Nutrition

Find it online: http://minikitchenmagic.com/three-cheese-spaghetti-squash-bowls/