Cheesy Spinach & Garlic Stuffed Spaghetti Squash
This cheesy spinach & garlic stuffed spaghetti squash recipe makes a nourishing comfort food that's really fun to serve your family.
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Ingredients
- 1 spaghetti squash baked, medium size
- 2 cups baby spinach
- 2 cloves garlic
- 1/4 cup parsley roughly chopped
- 1 tbsp olive oil extra virgin
- 1/2 cup heavy cream or substitute coconut cream or half and half
- 1/4 cup Parmesan cheese (or Pecorino Romano)
- 1/4 cup Parmesan cheese (for topping)
- 1/4 cup Greek Yogurt at room temperature
- 2 tbsp green onions chopped (optional topping)
Instructions
Prepare the Squash
- Preheat oven to 400 degrees.
- Cut squash in half, lengthwise.
- Scoop out the insides (save those seeds for roasting) and brush the inside flesh with olive oil.
- Pierce the skin with a fork multiple times.
- Place the halves flesh side down on a baking pan lined with unbleached parchment paper.
- Roast for 30 minutes or until it is fork-tender.
- Be sure not to overcook squash (it will produce extra water if it is overcooked).
- Separate the flesh of baked squash with a fork.
- Stir it and leave it in the shell.
Prepare the Sauce
- Add olive oil to a skillet on medium high heat. When oil is heated, add garlic.
- When garlic is fragrant, add the parsley and spinach.
- After the spinach is wilted, remove pan from heat and add the coconut milk and cheese.
- Slowly add Greek Yogurt and stir well.
- Top the squash with the mixture, stir it into the squash a bit, and then additional Parmesan cheese and a sprinkle of pepper.
- Bake for 20 minutes.
- Broil for 2 minutes to get top golden brown.
- Top with chopped green onions (optional) and salt & pepper to taste.
Notes
The Greek Yogurt needs to be room temp so it doesn't curdle.
Nutrition
Calories: 247kcal | Carbohydrates: 20g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 168mg | Potassium: 431mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2529IU | Vitamin C: 15mg | Calcium: 188mg | Iron: 2mg
Servings: 4 people
Calories: 247kcal