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1 medium spaghetti squash 2.5 Tbsp. minced garlic 1 tsp. olive oil 5 oz. fresh spinach, chopped 1/2 c. cream 1 Tbsp. cream cheese (optional, but delish!) 1/2 c. freshly grated Parmesan cheese (extra for topping) grated or sliced Mozzarella to taste (for topping) Preheat oven to 400 degrees. 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 sheet. Rub the cut side of the squash with a teeny bit of olive oil. Place inside a baking dish or atop a rimmed baking sheet. 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; 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 you'd 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; sauté garlic until fragrant. Next, add the spinach; stir until wilted. Add your cream, cream cheese (totally optional, but totally tasty) and Parmesan cheese; stir well. Season with salt and pepper to taste. Remove from heat. Once squash is done roasting, allow to cool until easily handled, or pop on an oven mitt and use a fork to separate and fluff the strands of spaghetti squash. Pour your sauce over each squash boat; stir to mix. Top with a little Mozzarella cheese and additional Parmesan cheese, if desired. Bake at 350 degrees 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! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |