Cheesy Garlic Parmesan Spinach Spaghetti Squash

Kevin and I have been trying to eat healthy over here. It has been pretty hard with him being so busy and me not wanting to cook dinner unless he is home. We both really like spaghetti squash but I have not tried making anything like this.

Just want to give everyone full disclosure that I do not own any of these recipes that I am simply finding them on Pinterest, making them and then sharing the really good ones with you!

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This recipe is pretty simple and is super tasty. This recipe involves a lot of waiting so I don’t recommend it for a quick fix dinner night. However, I highly recommend it for trying to eat on the healthier side. We used one Spaghetti Squash and we each had one side and it was more than enough for us, which was quite surprising! This dish turned out to be so creamy, filling, and delicious!

This recipe comes from Peas and Crayons

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Cheesy Garlic Parmesan Spinach Spaghetti Squash

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INGREDIENTS
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  • 1 medium spaghetti squash
  • 2.5 TBSP minced garlic
  • 1 tsp olive or avocado oil
  • 5 oz fresh spinach, chopped
  • 1/2 cup cream
  • 1/2 cup freshly grated parmesan cheese, extra for topping
  • salt and pepper to taste
  • grated or sliced mozzarella for topping, to taste
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INSTRUCTIONS

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    1. Pre-heat oven to 400 degrees F.
    2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 3-5 minutes to soften it up just a tad. The knife slides through way easier this way! Smaller squash will need about 3-4 minutes while larger ones will be good to go at 5 min.
    3. Next grab a lipped baking sheet or a rimmed baking dish.
    4. Rub the cut side of the squash with a teeny bit of olive oil.
    5. Place inside a baking dish or atop rimmed baking sheet and roast face-down 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. 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. While the squash roasts, start on the sauce.
    8. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
    9. Next add the spinach and stir until wilted. Add your cream and parmesan cheese and stir well.
    10. Season with salt and pepper to taste and remove from heat.
    11. 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. 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 at 350 degrees F for around 20 minutes or until hot and bubbly.
    14. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.

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Ugh, look at the creamy goodness. Now on to finding another spaghetti squash recipe!

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Thanks so much again to Peas and Crayons  for posting this recipe. It came out absolutely delicious!

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