Prep: 10 mins
Cook: 60 mins
Yield: 4 servings
1 medium spaghetti squash
2.5 tablespoons minced garlic
1 teaspoon olive or avocado oil
5 ounces fresh spinach, chopped
1/2 cup cream
1 tablespoon cream cheese (optional)
1/2 cup freshly grated
Parmesan cheese, plus extra for topping
Salt and pepper to taste
Grated or sliced mozzarella for topping, to taste
1) Pre-heat oven to 400 degrees F.
2) Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3) For easy cutting, feel free to stick each squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. Smaller squash will need about 3 minutes while larger ones will need 4-5 minutes.
4) Rub the cut side of the squash with olive oil and place on baking dish/sheet. Roast face-down for 40 minutes or until tender and easily pierced with a fork. Cooking time varies depending on size of squash.
5) The squash can be roasted and stored in the fridge for a few days.
6) While the squash roasts, start on the sauce. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
7) Add spinach and stir until wilted. Add cream, cream cheese (optional), and Parmesan cheese and stir well.
8) Season with salt and pepper to taste and remove from heat.
9) Once squash is done roasting, allow to cool until easily handled and use a fork to separate and fluff the strands of spaghetti squash.
10) Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional Parmesan cheese, if desired.
11) Bake at 350 degrees F for 20 minutes or until hot and bubbly.
12) For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.