As I continue on my path to better health, one of my favorite items to cook is Spaghetti Squash. There are so many different toppings you can add, it makes Spaghetti Squash very versatile. The possibilities are endless!

This is one of my favorite recipes, though. Even the kids love it. I very seldom have leftovers.

I know I’m supposed to now go into how Spaghetti Squash has changed my life, and how beautiful the fall leaves are, lol, but those posts drive me crazy. So without further ado, here it is. Thank you Peas and Crayons for this incredible recipe!

Garlic Parmesan Spinach Spaghetti Squash

Recipe by thesaltyubermom
Course: Main CourseCuisine: American
Servings

0

Prep time

10

minutes
Cooking time

1

hour 
Calorieskcal

Ingredients

  • 1 med spaghetti squash

  • 2.5 tbsp minced garlic

  • 1 tsp avocado oil or olive oil

  • 5 oz fresh spinach chopped

  • 1/2 cup heavy cream

  • 1 tbsp cream cheese

  • 1/2 cup freshly grated parmesan cheese

  • 1/2 cup mozzarella sliced

Directions

  • Prepare the squash
  • Pre-heat oven to 400 degrees F
  • Slice squash in half lengthwise and scoop out seeds
  • Rub cut side of squash with olive oil and place on baking dish/sheet.
  • Roast face-down for about 40 minutes, or until tender and easily pierced with a fork.
  • For the Sauce
  • In medium pot or skillet, bring drizzle of olive oil to medium-high heat and saute garlic.
  • Add spinach and stir until wilted.
  • Add cream, cream cheese and parmesan cheese. Stir welll
  • Season with salt and pepper to taste and remove from heat.
  • Combine
  • Use fork to separate and fluff the strands of spaghetti squash
  • Pour sauce over each squash boat, stir to mix and top with mozzarella
  • Bake at 350 degrees for approximately 20 minutes or until hot and bubbly

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