Ingredients
2spaghetti squashmedium-to-large, about 5.5 lb total, or 3 small
4tspextra-virgin olive oilplus 1 tbsp, divided
salt
freshly ground black pepper
4medium garlic clovespressed or minced
6ozbaby spinach6 packed cups
⅔cupParmesan cheesegrated, 2 oz
2cupsmarinara sauce
8ozpart-skim mozzarella cheesegrated, 2 cups
fresh basilchopped, for garnish
pinchred pepper flakesoptional
Preparation
Preheat the oven to 400 degrees F.
Line a large, rimmed baking sheet with parchment paper.
Cut off the top and bottom ends of each spaghetti squash.
Stand the squash upright on a stable surface, then carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
Use a large spoon to scoop out the spaghetti squash seeds and discard them.
Drizzle the insides of each squash half with 1 teaspoon olive oil, then rub it all over the inside.
Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Leave the oven on for later.
In a large skillet over medium heat, warm 1 tablespoon olive oil.
Add the garlic and sauté until fragrant, about 30 seconds to 1 minute.
Add the spinach and cook, stirring often, until it’s wilted. Set aside.
Once the squash is done baking, fluff the interiors with a fork to make strings of “spaghetti”.
Add the spinach and Parmesan into the spaghetti squash and stir them into the squash.
Season to taste with salt. Spread marinara sauce generously over each squash, then top with mozzarella.
Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown.
Sprinkle with fresh basil and red pepper flakes, serve, and enjoy!
