Ingredients
- 1 medium spaghetti squash (approx. 2-3 lbs)
- 2.5 tbsp. minced garlic
- 1 tsp olive oil
- 5 oz fresh spinach chopped
- 1/2 cup heavy cream
- 1 tbsp. cream cheese
- 1/2 cup freshly grated parmesan cheese plus extra for topping
- salt and pepper to taste
- grated mozzarella for topping to taste
Instructions
Preheat oven to 400`
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
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 knife (to help vent so it doesn’t burst) and cook for 3-5 minutes. The knife slides through way easier this way!
Rub the cut side of the squash with a bit of olive oil and place on baking sheet cut side down.
Bake for 40 minutes or until tender and easily pierced with fork.
While squash is baking, begin sauce.
In a medium pot bring a drizzle of olive oil to medium heat and sauté garlic.
Add spinach and stir until wilted. Add cream, cream cheese and parmesan cheese. Stir well.
Season with salt and pepper and remove from heat.
Once squash is done baking, 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.
Pour sauce over each half of squash, stir to mix, to with mozzarella cheese and additional parmesan cheese.
Bake at 350` for 20 minutes.
squash can be baked and stored in the refrigerator for a few days if you would like to meal prep ahead for a speedier dinner.
Try my White Chicken Chili here. Also, you have to taste my Cheesy Keto Meatballs here.
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