Prep Time 10 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 5 minutes minutes
To Roast the Butternut Squash:
To Make Cheesy Spaghetti Squash:
To roast the butternut squash:
Start by cutting the spaghetti squash in half lengthwise, then scoop out the seeds.
Place on a baking pan, drizzle the insides of the squash with 1 tablespoon of olive oil, and season with salt and pepper.
Place the squash cut side down, and roast at 400°F (205°C) for 45 minutes.
Once the spaghetti squash is cool enough to handle, with a fork scrape out the strands (your spaghetti!).
To Make Cheesy Spaghetti Squash:
Heat 1 tablespoon of olive oil and saute spinach leaves until they wilt along with minced garlic.
Add the cream, season with salt and pepper. Then stir in the parmesan cheese until it's melted.
Add the spaghetti squash strings to the sauce, then stir until just combined.
Return to the squashes, top with shredded mozzarella cheese, and broil for 2-3 minutes or until the cheese has melted. Serve warm.
Serve this baked spaghetti squash as a main for lunch, or as a side for dinner. It makes 2 very generous portions or 4 normal portions that can be served as sides.
If you have leftovers, store in the fridge in an airtight container for up to 5 days. Raw spaghetti squash can stay on your counter for up to 3 months, if it starts leaking liquid, or becomes soft or moldy then it's no longer safe to consume.
Calories: 380kcal | Carbohydrates: 20g | Protein: 14g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 740mg | Potassium: 405mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2402IU | Vitamin C: 10mg | Calcium: 447mg | Iron: 1mg