Cheesy Spaghetti Squash with Spinach

4 standard portions

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Ingredients

• 1 spaghetti squash (cut in half, seeds scooped out)
• 2 tablespoons olive oil (divided)
• salt and pepper (to taste)
• 2 cups baby spinach leaves
• 2 cloves garlic (minced)
• ½ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup parmesan cheese (grated)
• 1 cup low moisture mozzarella cheese (shredded)

Method

1. Start by cutting the spaghetti squash in half lengthwise, then scoop out the seeds.
2. Place on a baking pan, drizzle the insides of the squash with 1 tablespoon of olive oil, and season with salt and pepper.
3. Place the squash cut side down, and roast at 400°F (205°C) for 45 minutes.
4. Once the spaghetti squash is cool enough to handle, with a fork scrape out the strands (your spaghetti!).
5. Heat 1 tablespoon of olive oil and saute spinach leaves until they wilt along with minced garlic.
6. Add the cream, season with salt and pepper. Then stir in the parmesan cheese until it's melted.
7. Add the spaghetti squash strings to the sauce, then stir until just combined.
8. Return to the squashes, top with shredded mozzarella cheese, and broil for 2-3 minutes or until the cheese has melted. Serve warm.