Cut spaghetti squash in half length (you can also poke holes along the line you intend to cut with a fork or knife and microwave for about 3-5 minutes to soften)
Scrape out the seeds
On a greased baking sheet, place the two halves and sprinkle with a pinch of salt and pepper and drizzle with olive oil. Flip so the cut side is down.
Roast in the oven for about 30-40 minutes or until soft
Once done, scrape all the strands from the sides until it looks like a bowl of spaghetti
Sauce
In a saucepan, heat oil over medium heat
Add garlic and cook until fragrant and add spinach to saute
Once the spinach is wilted, add cream and parmesan.
Bring to a light boil and stir
Turn off heat and add salt and pepper to taste
Assembly
Split sauce between the two spaghetti squash halves
Mix it around to blend with the "spaghetti" and top with shredded mozzarella
Place back into the oven for 20 minutes
Finish with a 1-2 minute hi broil to get the cheese golden brown
Remove from oven and let rest for a few minutes before serving
Notes
Cheese - For the parmesan, because we want it to melt in a liquid, I prefer to use fresh grated. However, I have also made this with store bought grated parmesan and it was fine. Mozzarella can we the store bought shredded kind.
This serves two as an entree but if you are serving someone who can eat a lot, you might want to serve some light sides
This can serve four as a side
Keyword low carb, spaghetti, squash, vegetarian
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!