Garlic Parmesan Spaghetti Squash

AlaskanKeto

Add shrimp or chicken for a meal

1 medium spaghetti squash

2½ tbsp garlic, minced

1 tsp oil

5 oz fresh spinach chopped

½ cup heavy cream

1 tbsp cream cheese

½ cup freshly grated parmesan cheese, plus extra for topping

salt and pepper to taste

grated or sliced mozzarella for topping to taste

Pre-heat oven to 400 degrees F.

Slice your spaghetti squash in half lengthwise and scoop out the seeds.

Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down.

Roast for about 40 minutes, or until tender and easily pierced with a fork.

In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.

Next add the spinach and stir until wilted.

Add your cream, cream cheese and parmesan cheese and stir well.

Season with salt and pepper to taste and remove from heat.

Once squash is done roasting, allow to cool until easily handled or pop on an oven mitt and use a fork to separate and fluff the strands of spaghetti squash

Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.

Bake at 350 degrees F for around 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. Dive in while it’s HOT!

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