My mom is half Italian and growing up we ate pasta all.the.time. It's still one of my go to quick and easy dinners BUT my husband was limiting his carbs......SO....enter this super easy, incredibly satisfying veggie dinner. It absolutely satisfies my cravings for pasta, and is a great way to get my family to eat their veggies.
- 1 medium spaghetti squash
- 2 tablespoons minced garlic
- 1 teaspoon olive oil
- 5 oz fresh spinach, chopped
- 1/2 cup whipping cream
- 1 tablespoon cream cheese
- 1/2 cup freshly grated parmesan cheese, plus extra for topping
- salt and pepper, to taste
- a few slices of mozzarella
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds. Use an ice cream scoop -- it's a super easy (and fast!) way to get all the seeds out.
Brush the cut side of each half with some olive oil and place, face down, on a rimmed sheet pan.
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, caramelized interior.
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.
While the squash roasts, start on the sauce.
In a medium pot or skillet, warm 1 tablespoon of olive oil over medium-high heat until it shimmers, then add garlic and sauté until fragrant, about 1-2 minutes.
Next add the spinach and stir until wilted. Add cream, cream cheese, and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once squash is done roasting, remove from oven, and, using tongs (or a large spatula), turn the squash face up. Starting from the top, use a fork and pull down along the squash to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parmesan cheese, if desired. (in my book, the more cheese the better!)
Place the sheet pan with the squash back in the oven. Bake at 350 degrees for around 20 minutes or until hot and bubbly.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
Eat immediately, while the cheese and melty and oozy!
Serve with your favorite Green salad.