½ cup freshly grated Parmesan cheese plus extra for topping
salt and pepper to taste
grated mozzarella for topping, optional
Instructions
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way! Rub the cut side of the squash with a teeny bit of olive oil. Place the squash cut side down on a baking sheet for 30-40 minutes, until fork tender. Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
The squash can be roasted and stored in the fridge for a few days if you'd like to prep ahead. While the squash roasts, start on the sauce.
In a medium pan, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Add the spinach and stir until wilted. Add your cream, cream cheese and Parmesan cheese and stir well. Season with salt and pepper & remove from heat.
Once squash is done roasting, use a fork to separate and fluff the strands of spaghetti squash in each half. Pour the sauce over each half equally, stir to mix, and top with a little mozzarella cheese and additional Parmesan cheese,. Return to the oven & bake at 350 degrees F for another 20 minutes or until hot and bubbly.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned
