Cheesy Garlic Parmesan Spinach Spaghetti Squash
This creamy garlic parmesan spaghetti squash is a cozy, cheesy dish loaded with spinach and melted mozzarella. Perfect as a main or hearty side, it's comforting and loaded with flavor.
Equipment
- 1 Baking sheet for roasting squash
Ingredients
Main ingredients
- 1 Spaghetti squash medium, about 2-3 pounds
- 2.5 tablespoon Garlic minced
- 1 teaspoon Avocado oil or olive oil for sautéing
- 5 oz Fresh spinach chopped
- 0.5 cup Heavy cream
- 1 tablespoon Cream cheese optional
- 0.5 cup Parmesan cheese freshly grated, plus extra for topping
- Salt and pepper to taste
- Mozzarella cheese grated or sliced, for topping
Instructions
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half and scoop out seeds.
- Rub cut sides with oil and place face down on a baking sheet. Roast for 35-40 minutes until tender.
- While squash roasts, heat 1 teaspoon oil in a skillet. Sauté minced garlic for 1-2 minutes until fragrant.
- Add chopped spinach and cook until wilted, about 2-3 minutes.
- Reduce heat to low. Stir in heavy cream and cream cheese until combined and smooth.
- Add grated parmesan cheese. Season with salt and pepper and stir well.
- Once squash is done, scrape strands into a bowl using a fork.
- Add squash strands into skillet and toss with the sauce to coat evenly.
- Top with mozzarella and extra parmesan. Broil for 2-3 minutes until cheese is golden and bubbly.
- Serve hot and enjoy your cheesy garlic parmesan spaghetti squash!
Notes
Store leftovers in an airtight container for 3-4 days. Reheat covered in the microwave with a damp towel to retain moisture. You can freeze portions for later use!