Ingredients:

  • 1 spaghetti squash (2.5 to 3 lb), halved lengthwise and seeds removed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 6 oz fresh baby spinach, coarsely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1/4 tsp red pepper flakes

Instructions:

  1. Microwave the squash. Heat the halves for 5 minutes to soften the core. Preheat your oven to 400°F (200°C). Note: This saves about 15 minutes of roast time.
  2. Season the squash. Rub the interior with olive oil, salt, and pepper. Place them cut side down on a baking sheet.
  3. Roast the squash. Bake for 35-45 minutes .
  4. Sauté the aromatics. Heat butter in a large skillet over medium heat. Add minced garlic and red pepper flakes and sauté for 1-2 minutes .
  5. Wilt the spinach. Toss in chopped baby spinach. Stir for 2-3 minutes .
  6. Shred the flesh. Use a fork to scrape the roasted squash into strands, keeping them inside the skin.
  7. Combine ingredients. Pour the spinach mixture and heavy cream over the squash.
  8. Add the cheese. Fold in the Parmesan cheese until combined.
  9. Final melt. Return the squash to the oven for 5 minutes .