I had not heard of a spaghetti squash until my older sister mentioned it to me a few weeks ago. Whenever I call my sisters I always ask them,” what are you cooking for dinner?” It helps me get inspired and share recipes with them. Thanks to our parents, we always enjoyed home cooked meals growing up. And we ate as a family at the dinner table every night. I am very grateful for those memories with my family. I also remember our Dad was strict when it came to eating as a family. We couldn’t even touch our food until everyone was seated at the table and we said grace. I miss my Dad every single day, especially even more now that I’m expecting a baby. But, I know they’ve already met and he most likely taught Liviana all his jokes and crazy little sayings. I’m literally tearing up as I type, I can’t believe it’s been 8 years since he past away…
So yes, my love for food came from my parents. And I have to admit it took me a good while to get the hang of cooking. I was not the best, but I did try and try some more and now I think that I’m a pretty good cook. It wasn’t until I moved away from home and lived with my boyfriend (now husband) where I really had to roll up my sleeves and learn.
Let’s get cooking shall we? My husband and I were both surprised at how a spaghetti squash can look like pasta once it’s cooked. We think the texture and taste is wayyy better than zucchini squash. So, we will definitely be cooking this meal again!
Total Time: 1 hour | Servings: 4
4 Tbsp. Unsalted Butter or Coconut Oil
5 ounces Fresh Spinach
3 Cloves Garlic, Minced
- I buy the minced garlic in a jar because I was tired of my hands smelling like garlic every-time I’d cook. My husband doesn’t like garlic to over power his food. So, I probably use half a spoonful in this recipe. But, if you love garlic use as much as your heart desires!
1/4 Cup of Cream
- I use half and half instead of heavy cream because (1) it’s cheaper and (2) it’s healthier I think…
1/2 Cup Grated Parmesan
1/2 Cup Shredded Mozzarella
For the Spaghetti Squash:
1 (2 to 3 pound) Spaghetti Squash
2 Tbsp. of Olive Oil or Coconut Oil
Salt and Pepper
- Preheat oven to 400 degrees F and lightly oil a baking sheet or coat with nonstick spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle the cut side with olive oil (or rub with coconut oil) and season with salt and pepper, to taste. If the squash is too hard to cut, you can place it in the microwave for 2 to 5 minutes to soften.
- Place the squash face-down and roast for 40 minutes or until tender and easily pierced with a fork. Remove from oven and let rest until cool enough to handle. The squash can be roasted and stored in the fridge for a few days if you like to meal prep and plan for a speedier dinner.
- While the squash roasts, start on the sauce.
- In a medium pot or skillet, bring a drizzle of olive oil or coconut oil to medium-high heat and sauté garlic until fragrant.
- Next add the spinach and stir until wilted. Add your cream (half and half) 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 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 mozzarella cheese and additional parmesan cheese, if desired.
- Back 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 minutes or two until lightly browned.