Description
If you’re on the lookout for a dish that marries health and indulgence, let me introduce you to my beloved Cheesy Garlic Parmesan Spinach Spaghetti Squash. This delightful recipe is perfect for those busy days when you long for something filling yet wholesome. Imagine diving into a creamy, cheesy bowl of goodness that doesn’t skimp on flavor, while still being kind to the waistline! Whether you’re cooking for your family or wanting to impress dinner guests, this easy-to-make dish feels like a warm hug on a plate, satisfying your cravings with ease.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 lbs)
- 2 ½ tbsp minced garlic
- 1 tsp avocado oil or olive oil
- 5 oz fresh spinach, chopped
- ½ cup heavy cream
- 1 tbsp cream cheese (optional, but recommended for extra creaminess)
- ½ cup freshly grated Parmesan cheese (plus extra for topping)
- Salt and pepper, to taste
- Grated or sliced mozzarella (for topping, as desired)
Instructions
- Preheat oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. (Tip: If the squash is too tough to cut, microwave it for 3–5 minutes after piercing it a few times with a knife to soften it.)
- Lightly rub the cut sides with olive oil and place them cut side down on a rimmed baking sheet.
- Roast for about 40 minutes, or until the squash is tender and easily pierced with a fork. Larger squash may need additional time.
- Once done, let the squash cool slightly before handling.
- In a medium skillet over medium-high heat, heat a drizzle of olive oil and sauté the garlic until fragrant.
- Add chopped spinach and cook until wilted.
- Stir in heavy cream, cream cheese (if using), and Parmesan cheese. Mix until smooth.
- Season with salt and pepper to taste, then remove from heat.
- Using a fork, fluff the spaghetti squash strands.
- Pour the creamy garlic parmesan sauce over each squash half, mixing slightly.
- Sprinkle with mozzarella and extra Parmesan cheese as desired.
- Bake at 350°F (175°C) for about 20 minutes, until hot and bubbly.
- For a golden, crispy topping, broil on high for 1–2 minutes until lightly browned.
Notes
- You can roast the squash ahead of time and store it in the fridge for a few days.
- The cream cheese adds extra creaminess but is optional.
- Adjust the amount of garlic based on your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 squash half
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg