CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH

I’m a really big fan of using an entire package of fresh spinach in a single recipe.

Whether it’s on a tasty flatbread pizza, stuffed into peppers, tossed into a healthy salad, or swirled into an easy cheesy dip, I feel an epic sense of accomplishment if I can fit the entire package into my face somehow.

Not that spinach ever really goes to waste here, but there’s much less margin for error if you use every little bit of that box-o-spinach.

No stray leaves to accidentally forget about, no 1/4 empty box taking up precious fridge space, and no baggies of spinach growing legs next to that partially chopped onion you also forgot about… haha not that I would know from experience or anything.

Ok fine, I’ve totally been there! We all have, right?

Ingredients

• 1 medium spaghetti squash
• 2.5 TBSP minced garlic
• 1 tsp olive or avocado oil
• 5 oz fresh spinach, chopped
• 1/2 cup cream
• 1 TBSP cream cheese (optional but deeeelish!)
• 1/2 cup freshly grated parmesan cheese, plus extra for topping
• salt and pepper, to taste
• grated or sliced mozzarella for topping, to taste

Instructions

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3. 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.
4. .......................................

for full recipes please see : peasandcrayons.com

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