Creamy Spinach & Spaghetti Squash Bake

• Vegetarian
• Gluten free

• Produce

  • 1 3-pound spaghetti squash
  • 1 clove Garlic
  • 1/2 Red bell pepper
  • 4 cups Spinach

• Baking & Spices

  • 1 dash Nutmeg
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 8 oz Cream cheese
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese

• Liquids

  • 1/2 cup Water

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1 3-pound spaghetti squash
• 1/2 cup water
• 1 teaspoon olive oil
• 4 cups spinach, chopped
• 1/2 red bell pepper, diced
• 1 clove garlic, minced
• dash of nutmeg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz. cream cheese, softened
• 1 cup mozzarella cheese
• 1/4 cup parmesan cheese

Directions

• Preheat oven to 400 degrees.
• Slice spaghetti squash in half length-wise. Scoop out seeds and place cut side down in a glass baking dish. Pour 1/2 cup water into dish and bake for about 30-35 minutes. With a fork gently shred the pulp from the inside of the squash and set aside.Reduce oven heat to 375 degrees.
• On top of stove, heat olive oil in a large skillet over medium heat. Add spinach and red bell pepper and sauté just until spinach is wilted. Add garlic and spices and cook until fragrant, about 1 minute.
• Gently stir in cream cheese until melted. Add the spaghetti squash and stir until combined.
• Pour mixture into a casserole dish that is lightly coated with cooking spray. Top with the mozzarella and parmesan cheese. Bake at 375 degrees for 30 minutes, or until bubbly and cheese is lightly browned.