Prep Time: 15 min
Cooking Time: 20 min
Ingredients
Directions
Preparation
1. Preheat oven to 350 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, pierce it a few times with a knife, place in the microwave and cook for 3-5 minutes.)
3. Rub the cut side of the squash with a small amount of olive oil and place on a rimmed baking 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 exterior of the squash will be visibly softened with a tender interior.
4. 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.
5. While the squash roasts, start on the sauce. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Add spinach and stir until wilted. Add cream, cream cheese and parmesan cheese and stir well. Season with salt and pepper and remove from heat.
6. Once squash is roasted, 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.
7. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parmesan cheese, if desired.
8. Bake at 350 degrees F for around 20 minutes, or until hot and bubbly.
Nutrition Facts
Calories: 274
Fat: 20 g
Sodium: 580 mg
Carbohydrate: 22 g
Fiber: 5 g
Protein: 13 g