Cheesy Roasted Garlic Spaghetti Squash with Spinach
This garlicky spaghetti squash with spinach is great on its own, or as a side dish to any protein.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
457 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
Step 3
Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
Step 4
Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
Step 5
Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
Step 6
Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
Step 7
Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Ingredients
1 teaspoon onion powder
1 cup chopped fresh spinach
6 tablespoons grated Parmesan cheese, divided
3 tablespoons olive oil, divided, or as needed
1 (2 pound) spaghetti squash, halved and seeded
4 cloves garlic, unpeeled
6 tablespoons shredded mozzarella cheese, divided
0.5 teaspoon dried parsley
0.5 teaspoon dried basil
0.5 teaspoon dried oregano
0.125 teaspoon freshly ground black pepper, or to taste
