Description

A creamy, baked casserole featuring tender spaghetti squash strands tossed with garlic, spinach, and Parmesan cheese. This wholesome main course offers indulgent flavor with a nutritious twist.

Ingredients

Scale

1 medium spaghetti squash (about 3 lbs)

3 cups fresh spinach, roughly chopped

3 cloves garlic, minced

3/4 cup freshly grated Parmesan cheese

1 tablespoon olive oil

1/2 cup milk or light cream (optional)

Salt and black pepper to taste

1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup shredded mozzarella cheese (optional topping)

Instructions

1. Preheat oven to 400°F (200°C).

2. Slice spaghetti squash lengthwise and scoop out seeds.

3. Drizzle cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 35–40 minutes until tender.

4. Allow squash to cool slightly, then scrape strands with a fork and pat dry with paper towels.

5. Reduce oven temperature to 375°F (190°C).

6. Heat olive oil in a skillet over medium heat, add garlic and cook 30–60 seconds until fragrant.

7. Add spinach and sauté until just wilted, about 1–2 minutes.

8. In a mixing bowl combine squash strands, spinach mixture, Parmesan, milk, salt, pepper, and red pepper flakes.

9. Transfer mixture to a greased casserole dish and sprinkle mozzarella on top if using.

10. Bake 20–25 minutes until hot and bubbly.

11. Broil for 1–2 minutes to achieve a golden crust.

12. Let rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: main course
Method: baked
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4
Sodium: 400
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 20
Fiber: 6
Protein: 10
Cholesterol: 20

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