CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH DELICIOUS
Aiming
to eat more veggies? This Cheesy Garlic Parmesan Spinach Spaghetti Squash
recipe packs an entire package of spinach swirled with an easy cheesy cream
sauce. Try it!
Prep
Time : 10 Minutes
Cook
Time : 1 Hour
Total
Time : 1 Hour 10 Minutes
Servings : 4
Calories : 274 Kcal
INGREDIENTS
·
1
medium spaghetti squash (approx. 2-3lbs)
·
2.5
TBSP minced garlic
·
1
tsp avocado oil or olive oil
·
5
oz fresh spinach chopped
·
1/2
cup heavy cream
·
1
TBSP cream cheese (optional but delicious!)
·
1/2
cup freshly grated parmesan cheese plus extra for topping
·
salt
and pepper to taste
·
grated
or sliced mozzarella for topping to taste
INSTRUCTIONS
1.
Pre-heat
oven to 400 degrees F.
2.
Slice
your spaghetti squash in half lengthwise and scoop out the seeds.
3.
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 a knife (to help vent so it doesn't
burst) and cook for for 3-5 minutes. The knife slides through way easier this
way! Smaller squash will need about 3 minutes while larger ones will be good to
go at 4-5 min.
4.
Next
grab a lipped baking sheet or a rimmed baking dish.
5. Rub
the cut side of the squash with a teeny bit of olive oil and place on your
baking dish/sheet cut side down. Roast 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, cream cheese (totally
optional but totally tasty) 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. Dive in while it's HOT!
NOTES
1. T-REX
CHEFS: Feel free to add chicken if you'd like! Stir it in with the sauce and
veggie noodles or serve it up on the side. Grilled, roasted, baked, poached,
rotisserie... anything goes! Shrimp is also a tasty addition to the squash.
2.
Recipe
yields 4 servings (so about 1/4 a spaghetti squash per person) as a side dish
or it can be split into 2 portions (half a squash per person) as more of a main
course, especially if you're adding extra protein and/or veggies!
3. Nutrition
facts below are an estimate provided by an online nutrition calculator,
estimate calculated before mozzarella topping <-- add as much or as little
as you'd like!
Nutrition Facts
Amount Per
Serving
Calories 274 % Daily Value* Protein 8g 16%
Recipe from peasandcrayons.com
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