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INGREDIENTS
- 1 mèdium spaghètti squash
- 2.5 TBSP mincèd garlic
- 1 tsp olivè or avocado oil
- 5 oz frèsh spinach, choppèd
- 1/2 cup crèam
- 1 TBSP crèam chèèsè (optional but dèèèèlish!)
- 1/2 cup frèshly gratèd parmèsan chèèsè, plus èxtra for topping
- salt and pèppèr, to tastè
- gratèd or slicèd mozzarèlla for topping, to tastè
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 your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
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Visit original link recipe 🍸🍹 >>>>> peasandcrayons.com..................
source http://www.toprecipespedia.com/2019/02/top-best-cheesy-garlic-parmesan-spinach.html
source https://nycmyfood.blogspot.com/2019/02/top-best-cheesy-garlic-parmesan-spinach.html
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