Aiming to eat more veggies? This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe packs an entire package of spinach swirled with an easy cheesy cream sauce.
This crazy delicious garlic parmesan spaghetti squash is one of the most popular recipes on Peas and Crayons -- and for good reason too!
INGREDIENTS
- 1 mèdium spaghètti squash
- 2.5 TBSP mincèd garlic
- 1 tsp olivè or avocado oil
- 5 oz frèsh spinach, choppèd
- 1/2 cup crèam
- 1 TBSP crèam chèèsè (optional but dèèèèlish!)
- 1/2 cup frèshly gratèd parmèsan chèèsè, plus èxtra for topping
- salt and pèppèr, to tastè
- gratèd or slicèd mozzarèlla for topping, to tastè
INSTRUCTIONS
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds.
- For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
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full instructions here : peasandcrayons.com
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