- 1 medium spaghetti squash
- 3 TBS garlic, minced
- 2 TBS oil
- 8 oz. baby spinach, chopped
- 1 cup heavy cream
- 2/3 cup Parmesan cheese, grated
- 1/4 cup cream cheese
- Salt and pepper to taste
- Grated mozzarella for Topping
Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise and scoop out seeds. For easier cutting, soften squash by placing it in microwave on high for 5 minutes. Once halved, rub a small amount of oil on the meaty part of the squash. Place face down on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until fork tender.
While squash is roasting, in a medium saucepan, add oil, garlic and sauté until slightly brown and fragrant. Then, add the spinach stirring until wilted. Add cream, cream cheese, parmesan, and stir until it thickens. Season with salt and pepper and remove from heat. Once squash is cooked, allow to cool until it is easy to handle. Use a fork to fluff and separate the strands of spaghetti squash from the skin and place strands in a bowl. Add desired amount of sauce to spaghetti strands and mixing until coated. Place back into hollowed out squash boat and sprinkle with mozzarella cheese. Bake at 350 degrees for about 20 minutes or until it is fully heated, cheese is melted and bubbly. Serve hot.