Garlic Parmesan Spaghetti Squash with Spinach

Ingredients

• 5 oz baby spinach (Skip washing if pre-washed)
• 2 cloves garlic (Peeled and minced)
• 4 fl oz heavy whipping cream
• 0.5 oz Parmesan cheese (Grated; reserve a small amount for garnish)
• 1 medium spaghetti squash
• black pepper (For seasoning, to taste)
• extra virgin olive oil (For rubbing the squash and coating the skillet; amount not specified)
• salt (For seasoning, to taste)

Steps

1. 1

   Preheat the oven to 500°F and place the rack in the center position. Line a baking sheet with aluminum foil for easier cleanup, if desired.

2. 2

   Wash and dry the fresh produce. Skip washing the spinach if it came pre-washed.

3. 3

   Trim off and discard the ends of the spaghetti squash. Halve the squash lengthwise and scrape the seeds out of each half.

4. 4

   Rub the inside of each squash half with extra virgin olive oil, then season with salt and black pepper. Arrange the halves cut-side down on the prepared baking sheet.

5. 5

   Place the squash halves in the oven; the oven does not have to be fully heated yet. Roast for about 25 minutes, until tender enough for a knife to pierce the flesh easily.

6. 6

   While the squash roasts, preheat a large skillet over medium heat.

7. 7

   Peel and mince the garlic.

8. 8

   Once the skillet is hot, add extra virgin olive oil and swirl to coat the bottom.

9. 9

   Add the minced garlic to the skillet and stir for 1–2 minutes, until fragrant.

10. 10

    Add the spinach to the skillet and season with salt and black pepper. Cook, stirring frequently, for 1–2 minutes, until the spinach has wilted.

11. 11

    Grate the Parmesan cheese and reserve a small amount for garnish.

12. 12

    Stir the heavy cream and grated Parmesan into the spinach. Cook until the Parmesan has melted and incorporated into the cream, then remove the skillet from the heat.

13. 13

    When the squash is tender, remove it from the oven and let it cool slightly for about 5 minutes. Holding each half with an oven mitt or towel, scrape the flesh with a fork to separate it into spaghetti-like strands.

14. 14

    Transfer the squash strands to the skillet with the sauce and toss to combine.

15. 15

    Divide the spaghetti squash between plates. Garnish with the reserved Parmesan and serve.

Notes

The source does not specify the amount of olive oil, salt, or black pepper; use them as needed for rubbing, cooking, and seasoning. The optional foil lining is for easier cleanup.

Nutrition per serving

• main
• vegetarian
• gluten-free
• roasted
• quick
• healthy
• one-pan sauce