I first tried this recipe at cooking club when my friend Shannon prepared it. (I wish I could remember the theme for that month!) It was so good: veggies, plus cheese, that I knew we needed to make it at home.
My boyfriend is still in the ‘exploration phrase” of different vegetables, so I thought this would be a good one for Spaghetti squash. It’s also a great way to cut down on your carbs and kiiiiind of feel like you’re eating pasta. We had it with Harris Teeter crab cakes, which paired well with it.
- 1 medium spaghetti squash (approx. 2-3lbs)
- 2 tbsp minced garlic
- 1 tsp olive oil
- 5 oz fresh spinach, chopped
- 2 ounces cream cheese, cubed
- 1/2 cup cream
- 1/2 cup freshly grated parmesan cheese plus extra for topping
- salt and pepper to taste
- Shredded mozzarella for topping to taste
Pre-heat oven to 400 degrees F.
Stab squash with your fork multiple times. Microwave for approximately 10 minutes, depending on the size of the squash, until tender to the touch on the outside. (note: it will be extremely hot, so you need to test this with a pot holder.) Allow to cool to the touch, maybe 5 minutes.
Slice your cooked spaghetti squash in half lengthwise and scoop out the seeds.
While the squash cooks or cools, start on the sauce.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Next add the spinach and stir until wilted. Add your cream, cream cheese, and Parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once squash cool until easily handled (or you can hold it with a pot older) use a fork 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 parm cheese.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly. (You can also broil as all the ingredients are already warm.)
For a golden top, broil until cheese is bubbly and beginning to brown.
(Original Recipe link:)