Cheesy Spaghetti Squash with Spinach and Broccoli
Anything that has “cheesy” in the title is a winner in my humble opinion! This spaghetti squash recipe certainly proves it, too. You can serve this as a main entrée or a side dish. I seriously cannot get enough of this deliciousness and have been make this recipe weekly! Yeah, I’m a little obsessed with it. ?
Ingredients
- 1 medium spaghetti squash
- 5 TBSP minced garlic
- 1 tsp olive or avocado oil
- 1 cup fresh spinach, chopped
- 1 cup broccoli florets
- 1/2 cup cream*
- 1 TBSP cream cheese (optional)**
- 1/2 cup freshly grated parmesan cheese, plus extra for topping
- salt and pepper, to taste
- grated or sliced mozzarella for topping, to taste
Instructions
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
For easy cutting, microwave the squash 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!
Cut the squash in half lengthwise and scoop out the seeds.
Rub the cut side of the squash with a small amount of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash.***
While the squash roasts, start on the sauce.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant (30-60 seconds). Be careful not to burn the garlic as this will yield a bitter taste—yuck!
Next add the broccoli and saute until vibrant green but still on the crisp side. Add spinach and stir until wilted. Add your cream or milk, cream cheese (optional but oh so good) and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once squash is done roasting, allow it to cool until it can be easily handled. With a fork, separate and fluff the strands of spaghetti squash.
In a large mixing bowl, combine the spaghetti squash strands with your vegetable mixture/sauce.
Pour mixture in a casserole dish (or back into the spaghetti squash shells)—totally up to you but I find it easier to do in a casserole dish.
Top with a little mozzarella cheese and additional parmesan cheese, if desired.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
For a golden cheesy topping, set your oven to broil on high for just a minute or two until lightly browned. This step really makes a HUGE difference in the flavor of the cheese!
ENJOY!
Recipe Notes
*I passed on the cream and used regular milk. The sauce is a little thinner but still delicious!
**If not using cream, I recommend adding the cream cheese for that extra creamy flavor.
*** The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a quicker dinner.
