Ingredients:

• 1 medium spaghetti squash (2-3 lbs)
• 2.5 tbsp minced garlic
• 1 tsp avocado or olive oil
• 5 oz fresh spinach, chopped
• ½ cup heavy cream
• 1 tbsp cream cheese (optional but recommended)
• ½ cup freshly grated Parmesan cheese (plus extra for topping)
• Salt and pepper, to taste
• Mozzarella (grated or sliced) for topping, to taste

Instructions:

1. Roast the Squash:

• Preheat oven to 400°F (200°C).
• Cut squash in half lengthwise and scoop out seeds.
• Tip: Microwave squash for 3–5 minutes (pierced with a knife) to make slicing easier.
• Lightly rub cut sides with oil and place face-down on a rimmed baking sheet.
• Roast 40 minutes, or until tender and easily pierced with a fork.
• Set aside to cool slightly before handling.

2. Make the Sauce:

• While squash is roasting, heat a drizzle of oil in a skillet over medium-high heat.
• Sauté garlic until fragrant (about 1 minute).
• Add spinach and cook until wilted.
• Stir in cream, Parmesan, and cream cheese until melted and smooth.
• Season with salt and pepper to taste.

3. Assemble & Bake:

• Once squash is cool enough, scrape into "spaghetti" strands using a fork.
• Divide sauce between squash halves, stirring to coat the strands.
• Top with mozzarella and extra Parmesan, as desired.
• Bake at 350°F (175°C) for 20 minutes, until hot and bubbly.
• For a golden top, broil on high for 1–2 minutes, watching carefully.

Optional Add-ins:

• Add cooked chicken or shrimp for extra protein — mix in with sauce or serve on the side.

Notes:

• Makes 4 side servings (¼ squash each) or 2 hearty mains (½ squash each).
• Great for meal prep — roast squash ahead and store in fridge for quicker prep later.

Nutrition