Cheesy Garlic Parmesan Spinach Spaghetti Squash
Ingredients:
1 medium spaghetti squash
2 tbsp olive oil
Salt and pepper, to taste
3 tbsp butter
3 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Spaghetti Squash: Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside of each half with olive oil, and season with salt and pepper. Place squash halves, cut side down, on a baking sheet and bake for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
Cook Garlic and Spinach: In a large skillet over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in chopped spinach and cook until wilted, about 2-3 minutes.
Make the Cream Sauce: Pour in the heavy cream and stir to combine with the spinach. Add the Parmesan cheese, stirring until it melts and the sauce thickens slightly. Season with salt, pepper, and red pepper flakes if using.
Combine with Spaghetti Squash: Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands. Add the squash strands to the skillet with the creamy spinach sauce, stirring to combine everything well.
Add Mozzarella and Bake: Transfer the mixture back into the spaghetti squash shells (or into a baking dish if preferred). Top with shredded mozzarella cheese, and return to the oven. Bake for 10-15 minutes or until the cheese is melted and bubbly.
Garnish and Serve: Sprinkle with fresh parsley, and serve warm.
Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr
Kcal: Approx. 350 per serving | Servings: 4
