Garlic Parmesan Spinach Spaghetti Squash

TweetSave

CategoryTags, , DifficultyBeginner

Looking for a healthy fun alternative to pasta that the whole family will enjoy? Dress up a spaghetti squash with aromatic garlic and leafy greens topped with a creamy cheese sauce – YUMM! Serve as is or add your favorite protein on the side. I always keep a rotisserie chicken in my refrigerator for meals like this, especially when we are on the run.

Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 spaghetti squash
 1 tbsp garlicminced
 1 tsp olive oil
 5 oz fresh spinachchopped
 ½ cup cream
 ½ cup parmesan cheesefreshly grated
 ½ cup mozzarella cheeseshredded
 Celtic sea salt and fresh cracked black pepper to taste

1

Pre-heat oven to 400 degrees.

2

Wipe squash off with warm water. Then pierce 5-6 slits with a knife and place in microwave for 3-5 minutes.

3

Slice squash in half and scoop out seeds.

4

Place both halves (cut side up) and rub with olive oil. Season with salt and pepper. Turn squash face-down, place on a rimmed baking dish and roast for approximately 40 Minutes or until tender and easily pierces with a fork.

5

While the squash is roasting, make the sauce.

6

In a skillet on medium-high heat, drizzle olive oil and add garlic. Add chopped spinach and stir until wilted.

7

Add cream and parmesan cheese and stir well. Season with salt and pepper and remove from heat.

8

Once the squash is done roasting, use an oven mitt to turn both sides face up. Take a fork and separate the strands to create the ‘noodle effect.’

9

Pour sauce over each half and mix with spaghetti strands. Top with mozzarella cheese and bake at 350 degrees for about 20 Minutes. For a golden cheesy topping, flip oven to broil just until the cheese is lightly browned. Enjoy!

10

NOTES: Feel free to substitute kale or other leafy greens instead of spinach. If this is your whole meal, a serving is equal to one half of squash. If adding a protein, 1 serving is equal to ¼ squash.

Ingredients

 1 spaghetti squash
 1 tbsp garlicminced
 1 tsp olive oil
 5 oz fresh spinachchopped
 ½ cup cream
 ½ cup parmesan cheesefreshly grated
 ½ cup mozzarella cheeseshredded
 Celtic sea salt and fresh cracked black pepper to taste

Directions

1

Pre-heat oven to 400 degrees.

2

Wipe squash off with warm water. Then pierce 5-6 slits with a knife and place in microwave for 3-5 minutes.

3

Slice squash in half and scoop out seeds.

4

Place both halves (cut side up) and rub with olive oil. Season with salt and pepper. Turn squash face-down, place on a rimmed baking dish and roast for approximately 40 Minutes or until tender and easily pierces with a fork.

5

While the squash is roasting, make the sauce.

6

In a skillet on medium-high heat, drizzle olive oil and add garlic. Add chopped spinach and stir until wilted.

7

Add cream and parmesan cheese and stir well. Season with salt and pepper and remove from heat.

8

Once the squash is done roasting, use an oven mitt to turn both sides face up. Take a fork and separate the strands to create the ‘noodle effect.’

9

Pour sauce over each half and mix with spaghetti strands. Top with mozzarella cheese and bake at 350 degrees for about 20 Minutes. For a golden cheesy topping, flip oven to broil just until the cheese is lightly browned. Enjoy!

10

NOTES: Feel free to substitute kale or other leafy greens instead of spinach. If this is your whole meal, a serving is equal to one half of squash. If adding a protein, 1 serving is equal to ¼ squash.

Garlic Parmesan Spinach Spaghetti Squash