Spaghetti Squash with Spinach and Cheese
A delightful blend of spaghetti squash, fresh spinach, and cheese, perfect for a healthy yet indulgent meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups fresh spinach
- 1 cup cheese (such as mozzarella or ricotta)
- 2 cloves garlic, minced
- Olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- Heat a little olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Then, add the spinach and cook until wilted, about 2-3 minutes.
- Scrape the flesh of the squash into strands. Combine the squash strands with the sautéed spinach and cheese in a bowl, mixing well to ensure the cheese melts slightly.
- Serve warm, topped with red pepper flakes for an optional kick of flavor, and enjoy!
Notes
For added creativity, feel free to include other vegetables like zucchini or bell peppers. Pair it with a salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg