Garlic Parmesan Spaghetti Squash
Garlic Parmesan Spaghetti Squash
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Ingredients
1 medium spaghetti squash (approx. 2-3 pounds)
2-1/2 tablespoons minced garlic
1 teaspoon olive oil
5 oz fresh spinach, chopped (5-6 cups)
1/2 cup heavy cream
1 tablespoons cream cheese (optional but highly recommended)
1/2 cup freshly grated parmesan cheese, plus extra for topping
salt and pepper to taste
grated or sliced mozzarella for topping to taste
Instructions
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
To make it easier to cut, you can place the squash in the microwave to soften it up just a bit. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for 3-5 minutes. This makes it easier to cut in half. Smaller squash will need about 3 minutes while larger ones can use 4-5 minutes.
Rub the cut side of the squash with a tiny bit of olive oil and place on a lipped baking sheet or a rimmed baking dish. Roast 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.
Over medium-high heat, heat olive oil in a skillet, 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 parmesan 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. Serve immediately.
Notes:
Feel free to add chicken if you’d like. You can add it to the sauce and veggie noodles.
After roasting, and before adding filliing, the squash can be stored in the fridge for a few days if you’d like to meal prep and plan ahead.
Nutrition Ino:
Calories: 274kcal, Protein: 8g