Garlic Parmesan Stuffed Spaghetti Squash
A vibrant dish combining the earthy sweetness of roasted spaghetti squash with savory garlic and parmesan, perfect for a nutritious and satisfying meal.
Ingredients
Main ingredients
- 1 medium spaghetti squash Choose a firm, heavy squash with smooth skin.
- 2 tablespoons olive oil For drizzling and roasting.
- 4 cloves garlic, minced To enhance the flavor.
- 1 cup fresh spinach, chopped Can be substituted with other vegetables.
- 1 cup shredded parmesan cheese For cheesy flavor.
- Salt and pepper to taste To season.
- 1 teaspoon dried Italian herbs Optional, can include basil and oregano.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the insides and season with salt and pepper.
Cooking the Squash
- Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for about 30-35 minutes or until the flesh is fork-tender.
Preparing the Filling
- While the squash is roasting, heat a skillet over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant. Add in the chopped spinach and cook until wilted. Remove from heat.
- In a mixing bowl, combine the sautéed garlic and spinach with shredded parmesan cheese and dried herbs. Mix well.
Final Assembly
- Once the squash is done roasting, flip it over. Use a fork to shred the flesh, mixing it with the prepared filling.
- Spoon the filling back into the squash halves, then return them to the oven for an additional 10 minutes to melt the cheese and warm everything through.
Serving
- Remove from the oven and let cool for a few minutes. Garnish with extra parmesan or fresh herbs if desired. Dig in and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven until heated through.