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Garlic Parmesan Spaghetti Squash

·         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)

·         1/2 cup freshly grated parmesan cheese, extra for topping

·         salt and pepper to taste

·         shredded mozzarella for topping, to taste

Pre-heat oven to 400 degrees F.

Slice your spaghetti squash in half lengthwise and scoop out the seeds.  Rub the cut side of the squash with a little bit of olive oil and place face-side down on a rimmed baking sheet and bake for about 40 minutes, or until tender and easily pierced with a fork.

In a medium skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Add the spinach and stir until wilted. Add  cream, cream cheese,  and parmesan cheese and stir well.

Season with salt and pepper to taste and remove from heat.

Once squash is done roasting, cool slightly  until easily handled and use a fork to separate and fluff the strands of spaghetti squash. Pour sauce over both squash halves, stir to mix, and top with  mozzarella cheese and additional parmesan, if desired. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.

(For a golden cheesy topping, turn oven to broil on high for just a minute or two until lightly browned.)  Adapted from Peas and Crayons.

Serves 2.

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