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Cheesy Garlic Parmesan Spinach Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 53 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegetarian

Description

This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe offers a healthy, flavorful twist on traditional pasta dishes, combining tender roasted spaghetti squash with a creamy garlic parmesan spinach sauce and melted mozzarella topping.

Ingredients

Units Scale

Main Ingredients

  • 1 medium spaghetti squash ((approx. 2-3lbs))
  • 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 ((optional but delicious!))
  • 1/2 cup freshly grated parmesan cheese (plus extra for topping)
  • salt and pepper (to taste)
  • grated or sliced mozzarella for topping (to taste)

Instructions

  1. Preheat and prepare squash: Pre-heat oven to 400 degrees F.
  2. Slice and seed: Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  3. Soften squash for easier cutting: For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
  4. Prepare baking dish: Next grab a lipped baking sheet or a rimmed baking dish.
  5. Roast squash: Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast 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, and 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.
  6. Optional storage: 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.
  7. Start sauce: While the squash roasts, start on the sauce.
  8. Sauté garlic: In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
  9. Add spinach and cheeses: Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
  10. Season sauce: Season with salt and pepper to taste and remove from heat.
  11. Prepare squash strands: Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  12. Combine and top: Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
  13. Bake finished dish: Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
  14. Broil for topping: For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it’s HOT!

Notes

  • The cream cheese is optional but adds delicious creaminess.
  • Microwaving the squash before slicing softens it, making it easier to cut.
  • You can roast the spaghetti squash in advance and store it in the fridge for a few days to speed up meal prep.

Find it online: https://yumrecipesfood.com/cheesy-garlic-parmesan-spinach-spaghetti-squash-recipe/