Description
This recipe features tender spaghetti squash strands baked until perfectly al dente, then tossed with a rich, creamy filling. The filling combines sautéed garlic, vibrant spinach, and a blend of cheeses, including savory Parmesan, for a deeply satisfying flavor. Each squash half is generously stuffed with this mixture, topped with more cheese, and baked until golden and bubbly, offering a comforting and flavorful meal.
Ingredients
- * 1 medium spaghetti squash (about 3 pounds)
- * 1 tablespoon olive oil, divided
- * 3 cloves garlic, minced
- * 5 ounces fresh spinach, roughly chopped
- * 1/2 cup vegetable broth or milk
- * 4 ounces cream cheese, softened
- * 1/2 cup grated Parmesan cheese, plus more for topping
- * 1/2 cup shredded mozzarella cheese, plus more for topping
- * 1/4 teaspoon salt
- * 1/8 teaspoon black pepper
- * Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds and stringy bits.
- Brush the cut sides of the squash with 1/2 tablespoon of olive oil and season lightly with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast for 35-45 minutes, or until the squash is tender when pierced with a fork. Remove from oven and let cool slightly.
- While the squash roasts, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 3-5 minutes. Drain any excess liquid from the spinach.
- Stir in the vegetable broth or milk, softened cream cheese, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, salt, and pepper. Cook until the cheeses are melted and the mixture is creamy. Remove from heat.
- Once the squash is cool enough to handle, use a fork to scrape the strands from the inside of each squash half, leaving a small border around the edge. Add the spaghetti squash strands to the spinach and cheese mixture in the skillet and toss to combine thoroughly.
- Spoon the spaghetti squash mixture back into the empty squash shells. Top each half with additional shredded mozzarella and Parmesan cheese.
- Return the stuffed squash halves to the baking sheet. Bake for another 15-20 minutes, or until the cheese is melted and bubbly and lightly golden.
- Garnish with fresh chopped parsley before serving.
Notes
* For easier cutting, microwave the whole spaghetti squash for 3-5 minutes before slicing.
* Adjust the amount of garlic to your preference; roasted garlic can also be used for a milder flavor.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
* Consider adding a pinch of nutmeg to the spinach mixture to enhance its flavor.
- Prep Time: 20 minutes
- Cook Time: 50-65 minutes
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 25g
- Protein: 18g