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Baked Spaghetti Squash with Creamy Garlic Spinach Sauce Recipe

Name: Baked Spaghetti Squash with Creamy Garlic Spinach Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium spaghetti squash; 2 tablespoons extra virgin olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (10 oz) package frozen chopped spinach, thawed and drained; 1 (8 oz) package cream cheese, softened; 1/2 cup sour cream; 1 (14 oz) can artichoke hearts, drained and chopped; 3 cloves garlic, minced; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 teaspoon crushed red pepper flakes; 1/4 cup fresh basil leaves, chopped

Stashcook

This is a yummy dish with spaghetti squash. The squash is baked and then mixed with a creamy sauce made from spinach, garlic, and cheese. It's like pasta but with squash!

Ingredients

2 medium spaghetti squash

2 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 (10 oz) package frozen chopped spinach, thawed and drained

1 (8 oz) package cream cheese, softened

1/2 cup sour cream

1 (14 oz) can artichoke hearts, drained and chopped

3 cloves garlic, minced

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon crushed red pepper flakes

1/4 cup fresh basil leaves, chopped

Method

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place the squash halves cut-side down on the prepared baking sheet and bake for 25 minutes, or until tender.

While the squash is baking, heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Add the cream cheese, sour cream, and thawed spinach to the saucepan. Stir until the cream cheese is melted and the ingredients are well combined.

Mix in the chopped artichoke hearts, mozzarella cheese, Parmesan cheese, red pepper flakes, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until the cheeses are melted and the sauce is creamy.

Once the squash is done, let it cool for a few minutes, then use a fork to scrape the insides into strands, resembling spaghetti.

Divide the spaghetti squash strands among plates, top with the creamy garlic spinach sauce, and garnish with chopped fresh basil. Serve warm.

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