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!
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