Cheesy Roasted Garlic Spaghetti Squash with Spinach

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Prep

34 min

Cook

85 min

Total

119 min

Ingredients (12)

3 tablespoons olive oil, or as needed, divided g

1 (2 pound) spaghetti squash, halved and seeded g

¼ teaspoon kosher salt, or to taste g

⅛ teaspoon freshly ground black pepper, or to taste g

4 cloves garlic, unpeeled g

1 teaspoon onion powder g

½ teaspoon dried basil g

½ teaspoon dried oregano g

½ teaspoon dried parsley g

1 cup chopped fresh spinach g

6 tablespoons shredded mozzarella cheese, divided g

6 tablespoons grated Parmesan cheese, divided g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Drizzle about 1 tablespoon olive oil over cut sides spaghetti squash; season with salt and black pepper. Place squash on a baking sheet, cut-sides down. Place unpeeled garlic on a piece of aluminum foil; drizzle with about 1 tablespoon olive oil. Wrap aluminum foil around garlic; place onto baking sheet next to squash.

Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Cool squash and garlic until cool enough to handle. Leave the oven on.

Peel garlic and squeeze cloves into a large bowl; smash with a fork until smooth. Add remaining 1 tablespoon olive oil, onion powder, basil, oregano, and parsley; stir into a paste.

Scrape out squash strands into the same bowl using a fork; reserve shells. Toss squash strands with garlic paste until thoroughly coated. Stir in spinach, ¼ cup mozzarella cheese, and ¼ cup Parmesan cheese; toss to combine. Season with salt and black pepper.

Fill squash shells evenly with spinach filling; sprinkle remaining 2 tablespoons each mozzarella and Parmesan over top. Place filled shells on the baking sheet.

Bake in the preheated oven until cheeses melt, 7 to 10 minutes. Turn on the broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes.