CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH

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Aiming to eat even more vegetables? This Cheesy Garlic clove Parmesan Spinach Spaghetti Squash formula packs a whole bundle of spinach swirled having an easy cheesy lotion sauce.

I’m an extremely big lover of utilizing an entire bundle of new spinach in one recipe.

Whether it’s on a very tasty flatbread pizza, stuffed into peppers, tossed right into a healthful salad, or swirled into a straightforward cheesy dip, Personally i think an epic feeling of accomplishment easily can fit the complete bundle into my encounter somehow.

Not really that spinach actually really would go to waste right here, but there’s significantly less margin for mistake if you are using every little that box-o-spinach.

No stray results in to accidentally just forget about, no 1/4 vacant box taking on precious fridge area, no baggies of spinach developing legs close to that partially cut onion additionally you forgot about… haha not really that I’d know from encounter or anything.

Ok good, I’ve totally been recently there! Most of us have, right?

Besides, if you are using the whole bundle you not merely make Popeye happy, but I’m absolutely sure your mother and father can somehow feeling that you’re consuming a complete boatload of vegetables and are very duper happy about any of it.

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Do it for that parents! Eat all of the spinach!

We can focus on this simple cheesy stuffed spaghetti squash. YUM!

COURSE MAIN DISH, SIDE DISH
CUISINE AMERICAN
KEYWORD GARLIC PARMESAN SPINACH SPAGHETTI SQUASH
PREP TIME 10 MINUTES
COOK TIME 1 HOUR
TOTAL TIME 1 HOUR 10 MINUTES
SERVINGS 4 SERVINGS
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!
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Recipe Notes

  • T-REX CHEFS: Sense free to include chicken if you want! Stir it along with the sauce and veggie noodles or function it through to the medial side. Grilled, roasted, cooked, poached, rotisserie… anything will go! Shrimp can be a tasty inclusion to the squash.
  • Recipe produces 4 portions (therefore about 1/4 a spaghetti squash per individual) like a side meal or it could be put into 2 servings (half of a squash per individual) as even more of a primary course, particularly if you’re adding additional protein and/or vegetables!
  • Nutrition facts here are an estimate supplied by an online nourishment calculator, estimate determined before mozzarella topping <– include just as much or less than you’d like!
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