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spinach stuffed spaghetti squash with parmesan cream sauce


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Prep Time: 10 minutes

Cook Time: 1 hours

Servings: 3


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Step 1

Preheat oven to 400ºF.

Step 2

For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.

Step 3

Lightly oil the cut side of the spaghetti squash and place face down on a baking sheet. Roast until fork-tender, about 40 minutes. Let cool until handleable. (Squash can be stored in the fridge for up to 3 days once fully cooled.) Fluff strands with a fork.

Step 4

Heat oil in a medium skillet or pot on medium-high. Sauté garlic until fragrant, about 2 minutes. Add the spinach and stir until wilted. Mix in cream, Parmesan, and cream cheese. Season with salt and pepper and remove from heat.

Step 5

Pour cheese sauce over each squash half, stir to mix, and top with a little mozzarella cheese and additional Parmesan cheese, if desired. Bake for 20 minutes, until hot and cheese is bubbly.

Step 6

For a golden cheesy topping, turn oven to broil on high for 1-2 minutes until lightly browned. Serve hot.

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