CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH
Cheesy Garlic Parmesan Spinach Spaghetti Squash includes a large amount of spinach and a simple cheesy cream sauce.
Using a complete package of fresh spinach in a single recipe is something I really like to do.
I feel a huge sense of satisfaction if I can squeeze the entire packet into my mouth, whether it’s on a great flatbread pizza, stuffed inside peppers, added to a salad, or combined with an easy cheesy dip.
Not that spinach ever actually goes to waste here, but if you utilize every last part of that spinach package, the margin for error is considerably smaller.
There won’t be any errant leaves to forget, a quarter-empty box taking up valuable fridge space, or baggies of spinach sprouting legs next to that partially chopped onion you also forgot to chop. I wouldn’t know from experience or anything, though.
CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH INGREDIENTS
- One medium-sized spaghetti squash (approx. 2-3lbs)
- Garlic, minced, 2.5 TBSP
- 1 teaspoon olive oil or avocado oil
- 5 oz. chopped fresh spinach
- 50 ml of thick cream
- 1 tablespoon of cream cheese (great but optional!)
- grated or sliced mozzarella for topping to taste, plus an additional 1/2 cup freshly grated parmesan cheese, salt, and pepper to taste
- Slice your spaghetti squash in half lengthwise and scoop out the seeds before putting it in the oven at 400 degrees Fahrenheit.
- Put your squash in the microwave to soften it a little bit for easier cutting. Cook for three to five minutes, piercing it several times with a knife to prevent bursts. This way, the knife goes through much more easily! Squash that is smaller take about 3 minutes, while squash that is larger takes 4-5 minutes.
- Next, get a baking sheet with a lip or a baking dish with a rim.
- Place the squash, cut side down, on your baking sheet and drizzle it lightly with olive oil. Roast for about 40 minutes, or until the meat is tender and pierces easily with a fork. The cooking time will vary slightly based on the size of your squash; larger squash will require a longer roasting time to become tender. The squash will appear to have softened and become tender inside when it is ready.
- If you want to meal prepare and plan ahead for a quicker dinner, the squash can be roasted and stored in the fridge for a few days.
- While the squash cooks, begin the sauce.
- Sauté garlic in a drizzle of olive oil over medium-high heat in a medium pot or skillet until fragrant.
- After that, stir in the spinach until it wilts.
- Stir in the cream, parmesan cheese, and cream cheese (which is completely optional but absolutely delicious).
- Add salt and pepper to taste, then turn off the heat.
- After the squash has finished roasting, allow it to cool until it is comfortable to handle, or place it on an oven mitt and fluff the spaghetti squash with a fork.
- Sprinkle a little mozzarella and parmesan cheese on top of each squash boat, if desired, and stir the sauce to combine.
- Bake for about 20 minutes at 350 degrees Fahrenheit, or until hot and bubbly.
- Flip your oven over and broil it on high for a minute or two to get a golden, cheesy topping. Get in while it’s still hot!
- If you like, you can add chicken! Serve it on its own or stir it into the veggie noodles and sauce. Anything goes, whether grilled, roasted, baked, poached, or rotisserie! The squash is also delicious with shrimp added to it.
- This recipe makes 4 servings, or about 1/4 of a spaghetti squash, for each person. It can also be divided into 2 servings, or half of a squash, for each person, if you want to make it more of a main course!
- The nutritional information provided below is an estimate derived from an online nutrition calculator. The estimate was calculated prior to topping with mozzarella; you can add as much or as little as you like!