Cheesy Garlic Parmesan Spinach Spaghetti Squash

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 tbsp Garlic
  • 1 Spaghetti squash, medium
  • 5 oz Spinach, fresh

• Baking & Spices

  • 1 tsp Olive or avocado oil
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Cream
  • 1 tbsp Cream cheese
  • 1 Mozzarella
  • 1/2 cup Parmesan cheese

Found on peasandcrayons.com

Description

Ingredients

• 1 medium spaghetti squash
• 2.5 TBSP minced garlic
• 1 tsp olive or avocado oil
• 5 oz fresh spinach, chopped
• 1/2 cup cream
• 1 TBSP cream cheese (optional but deeeelish!)
• 1/2 cup freshly grated parmesan cheese, extra for topping
• salt and pepper to taste
• grated or sliced mozzarella for topping, to taste

Directions

• Pre-heat oven to 400 degrees F.
• Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
• Next grab a lipped baking sheet or a rimmed baking dish.
• Rub the cut side of the squash with a teeny bit of olive oil.
• Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
• The squash can be roasted and stored in the fridge for a few days if youd like to meal prep and plan ahead for a speedier dinner.
• 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.
• Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
• Season with salt and pepper to taste and remove from heat.
• Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
• Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
• Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
• For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
• Dig in!