Garlic Parmesan Spaghetti Squash

Spaghetti squash is so versatile as they are fairly bland on their own, but pick up flavours from the other ingredients in a dish. Easily grown in your home garden, you may find you have plenty of these come fall. Fortunately, they store well in a cool place throughout the entire winter!

This tasty dish can become a complete meal with some added protein such as leftover cooked chicken, shrimp or ham. Spice it up by adding chilli pepper flakes or a few drops of your favourite hot sauce!

Garlic Parmesan Spaghetti Squash

Prep Time 10 minutes | Cook Time 1 hour | Total Time 1 hour 10 minutes | Servings 6

Ingredients 

• 1 medium spaghetti squash (approx. 2-3lbs)
• Olive or coconut oil

Sauce 

• 3 – 4 large cloves of garlic, minced
• 1/4 cup minced onion
• 1 tbsp butter or coconut oil
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 2 tbsp cream cheese
• 1/2 cup freshly grated Parmesan or Romano cheese
• Salt and pepper to taste

Topping

• 1/2 cup cheddar or mozzarella cheese
• Parsley, for garnish

Instructions

• Pre-heat oven to 400 F,  line a rimmed baking sheet with parchment paper, set aside.
• On a cutting board, using a large knife, cut your spaghetti square in half lengthwise and scoop out the seeds and discard. Rub the cut side of the spaghetti squash with olive oil or coconut oil and then place cut side down on the parchment paper lined baking sheet.
• Bake for 30 – 40 minutes (depending on the size of the spaghetti squash) until tender and you can easily pierce it with a fork.
• While your spaghetti squash bakes, assemble the remaining ingredients and prepare your sauce.
• In a medium-sized pot, heat butter over medium heat and sauté onions until translucent and fragrant. Add garlic and cook for another minute. Add the chopped spinach and stir until wilted, approximately 2 minutes. Reduce heat to medium-low and add cream cheese, cream and parmesan cheese. Stir to blend and season with salt and pepper. Remove from heat and set aside.
• When your squash is fork tender, remove from oven and allow to cool, so it’s easy to handle or use oven mitts to hold the squash while you use a fork to separate and gently pull apart the strands of spaghetti squash.
• Add the strands to the pot with the sauce, and stir gently to combine. Divide the spaghetti squash and cheese mixture evenly back into the empty squash shells and place onto the parchment lined baking sheet, cut and stuffed side up. Top with shredded cheese.
• Reduce oven temperature to 350 F, and place baking sheet back in the oven and bake until hot and bubbly, approximately 20 – 25 minutes.
• Remove from oven and garnish with parsley. Enjoy!