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.
Main Course, Side Dish
baked, medium size
or substitute coconut cream or half and half
(or Pecorino Romano)
Parmesan cheese (for topping)
at room temperature
chopped (optional topping)
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.
The Greek Yogurt needs to be room temp so it doesn't curdle.