Cheesy Roasted Garlic Spaghetti Squash with Spinach

Ingredients

• olive oil (3 tablespoons)
• spaghetti squash (2 pound)
• kosher salt (0.25 teaspoon)
• freshly ground black pepper (0.125 teaspoon)
• garlic (4 cloves)
• onion powder (1 teaspoon)
• dried basil (0.5 teaspoon)
• dried oregano (0.5 teaspoon)
• dried parsley (0.5 teaspoon)
• chopped fresh spinach (1 cup)
• shredded mozzarella cheese (6 tablespoons)
• grated Parmesan cheese (6 tablespoons)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Drizzle about 1 tablespoon olive oil over cut sides spaghetti squash; season with salt and black pepper. Place cut-sides squash down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil; drizzle with about 1 tablespoon olive oil. Wrap aluminum foil around garlic; place onto baking sheet next to squash.
3. Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
4. Peel garlic and squeeze cloves into a large bowl; smash with a fork until smooth. Add remaining 1 tablespoon olive oil, onion powder, basil, oregano, and parsley; stir into a paste.
5. Scrape out squash strands into the bowl using a fork; reserve shells. Toss squash strands with garlic paste until thoroughly coated. Stir in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and black pepper.
6. Fill squash shells evenly with spinach filling; sprinkle remaining 2 tablespoons each mozzarella and Parmesan over top. Place filled shells on the baking sheet.
7. Bake in the preheated oven until cheeses melt, 7 to 10 minutes. Turn on the broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 457
• fat: 31 g
• sats: 8 g
• carbs: 37 g
• fibre: 1 g
• protein: 15 g
• salt: 0 g