Garlic Parmesan Stuffed Spaghetti Squash
A delightful and healthy dish combining roasted spaghetti squash with a cheesy, garlicky filling that is easy to prepare and perfect for families or gatherings.
Ingredients
For the Squash
- 1 medium spaghetti squash Choose a firm, heavy squash with smooth skin.
- 2 tablespoons olive oil Ideal for drizzling and roasting.
For the Filling
- 4 cloves garlic, minced Enhances the overall flavor profile.
- 1 cup fresh spinach, chopped Can be substituted with other vegetables like kale or mushrooms.
- 1 cup shredded parmesan cheese Provides a creamy, cheesy flavor.
- to taste salt and pepper Essential for balancing flavors.
- 1 teaspoon dried Italian herbs Optional, can include basil and oregano.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash the spaghetti squash thoroughly under running water.
- Cut the squash in half lengthwise and scoop out the seeds and stringy bits.
- Drizzle the insides with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet lined with parchment paper.
Cooking the Squash
- Roast the squash in the preheated oven for about 30-40 minutes, or until tender.
- Remove from oven and let cool slightly.
Preparing the Filling
- In a large skillet, heat remaining olive oil over medium heat, then add minced garlic and cook until fragrant.
- Add chopped spinach and cook until wilted, seasoning with salt, pepper, and dried herbs.
- Remove from heat and fold in shredded parmesan cheese.
Final Assembly
- Scrape the flesh of the cooled spaghetti squash with a fork until it resembles strands.
- Combine the scraped flesh with the filling, then spoon it back into the squash halves.
- Sprinkle a little extra parmesan on top if desired, and return to the oven for another 10 minutes.
Serving
- Let the stuffed squash rest for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
For deeper flavor, roast the squash cut-side up. Consider adding cooked ground turkey or sausage for a heartier option. Store leftovers in an airtight container for up to 3 days, or freeze for 2 months. Reheat in the oven or microwave.