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.
Pre-heat oven to 400 degrees.
Wipe squash off with warm water. Then pierce 5-6 slits with a knife and place in microwave for 3-5 minutes.
Slice squash in half and scoop out seeds.
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.
While the squash is roasting, make the sauce.
In a skillet on medium-high heat, drizzle olive oil and add garlic. Add chopped spinach and stir until wilted.
Add cream and parmesan cheese and stir well. Season with salt and pepper and remove from heat.
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.’
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!
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.