Cheesy Spinach and Roasted Garlic Spaghetti Squash

Ingredients 0/11

Step 1

Warm your oven to 350°F (175°C). Drizzle about a tablespoon of olive oil over the cut sides of the spaghetti squash, then sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet. Take the unpeeled garlic cloves, drizzle them with another tablespoon of olive oil, wrap them up tightly in foil, and nestle the packet next to the squash on the same baking sheet.

Step 2

Pop everything into the oven and roast until the squash is tender and you can easily pierce it with a fork—this usually takes around 40 to 45 minutes. Once done, let the squash and garlic cool just enough so you can handle them without burning your fingers.

Step 3

Peel the garlic cloves and mash them up in a large bowl using a fork until smooth. Stir in the remaining tablespoon of olive oil, along with onion powder, basil, oregano, and parsley to make a flavorful paste.

Step 4

Now, scrape the spaghetti squash strands out of their shells into the bowl with the garlic mixture. Toss everything together so the squash is well coated. Add the spinach along with a quarter cup each of mozzarella and Parmesan cheeses, then mix it all up. Give it a taste and season with extra salt and pepper if needed.

Step 5

Spoon the cheesy spinach mixture back into the squash shells, dividing it evenly. Sprinkle the remaining mozzarella and Parmesan over the top. Place the filled shells back on the baking sheet and bake for about 7 to 10 minutes until the cheese melts.

Step 6

For a lovely golden finish, switch your oven to the broiler and broil the squash for 3 to 5 minutes, keeping a close eye on it so the cheese bubbles and gets nicely browned without burning. Serve right away and enjoy!