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Garlic Parmesan Spinach Spaghetti Squash

Cheesy Garlic Parmesan Spinach Spaghetti Squash

Roasted spaghetti squash tossed in a garlic Parmesan cream sauce with spinach, topped with mozzarella and baked until bubbly. Low carb and gluten free.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Squash
  • 1 large spaghetti squash 3 to 4 lb
  • 1 tbsp olive oil
  • salt and pepper to taste
Garlic Parmesan Sauce
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 2 oz cream cheese softened
  • 1/2 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 3 cups baby spinach
Topping
  • 1 cup shredded mozzarella
  • 2 tbsp fresh parsley or basil chopped

Method
 

  1. Preheat the oven to 400°F. Halve the squash, remove seeds, brush with oil, season and roast cut side down 40 to 50 minutes. Shred into strands and drain.
  2. Melt the butter in an oven safe skillet, cook the garlic 1 minute, then whisk in the cream and cream cheese and simmer 3 to 4 minutes.
  3. Stir in the Parmesan, Italian seasoning and red pepper flakes, then the spinach until wilted. Season.
  4. Toss the squash strands in the sauce.
  5. Top with mozzarella and bake at 375°F for 12 to 15 minutes until bubbly. Garnish and serve.

Notes

Drain the squash well to avoid a watery sauce. Leftovers keep 4 days.