Healthy and Hearty Spaghetti Squash with Spinach

This low-carb, high-protein spaghetti squash recipe is a delicious and healthy alternative to traditional pasta dishes. The creamy Parmesan cheese sauce and flavorful spinach make for a satisfying meal that’s perfect for any night of the week.

Ingredients:

• 1 large spaghetti squash
• 2 cups fresh spinach, chopped
• 1 cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 4 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Roast the Squash:
   Brush the cut sides of the squash with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 40-45 minutes, or until tender. Let cool slightly before using a fork to scrape out the flesh into “noodles.”
3. Sauté the Spinach and Garlic:
   Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add chopped spinach and cook until wilted.
4. Combine Ingredients:
   Add the spaghetti squash noodles to the skillet with the spinach and garlic. Toss to coat.
5. Add Cheese:
   Stir in the Parmesan and mozzarella cheese until melted and creamy.
6. Serve:
   Garnish with fresh parsley, if desired, and serve immediately.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 4

Healthy and Hearty Spaghetti Squash with Spinach

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Ingredients

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• 1 large spaghetti squash
• 2 cups fresh spinach, chopped
• 1 cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 4 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup chopped fresh parsley (optional, for garnish)

 

Instructions

 

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Roast the Squash:
   Brush the cut sides of the squash with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 40-45 minutes, or until tender. Let cool slightly before using a fork to scrape out the flesh into “noodles.”
3. Sauté the Spinach and Garlic:
   Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add chopped spinach and cook until wilted.
4. Combine Ingredients:
   Add the spaghetti squash noodles to the skillet with the spinach and garlic. Toss to coat.
5. Add Cheese:
   Stir in the Parmesan and mozzarella cheese until melted and creamy.
6. Serve:
   Garnish with fresh parsley, if desired, and serve immediately.

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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 4

• Author: Olivia Chen