Ingredients
- Utilize 3 portions of olive oil, divided, or more if required,
- Split a 2-pound spaghetti squash in half and remove the seeds,
- Season with about 1/4 teaspoon of kosher salt, or adjust to your liking,
- Sprinkle approximately 1/8 teaspoon of freshly ground black pepper, or to suit your taste buds,
- Include 4 whole garlic cloves without peeling,
- Enhance with 1 teaspoon of onion powder,
- Add a touch of 1/2 teaspoon dried basil, oregano, and parsley each,
- Mix in 1 cup of freshly chopped spinach,
- Sprinkle a total of 6 tablespoons of shredded mozzarella cheese, divided,
- Grate and distribute 6 tablespoons of Parmesan cheese evenly.
Step 1
To start, let's preheat the oven to a cozy 350 degrees F (175 degrees C) for that perfect cooking temperature. Now, get creative and drizzle approximately 1 tablespoon of olive oil over the halved spaghetti squash, then generously season with a sprinkle of salt and freshly ground black pepper. Carefully place the squash halves, cut side down, on a baking sheet. Meanwhile, take an unpeeled garlic head and place it on a piece of aluminum foil. Drizzle another tablespoon of olive oil over the garlic, wrap it up in the foil, and place it on the baking sheet alongside the squash.
Step 2
Let the magic happen in the oven until the squash becomes tender and easily pierced with a fork, usually around 40 to 45 minutes. Once done, allow the squash and garlic to cool down a bit before you proceed. Don't forget to keep the oven on for the next step!
Step 3
Now, unwrap the garlic and squeeze out the softened cloves into a large bowl. Smash them with a fork until you get a smooth paste. To this garlicky goodness, add the remaining olive oil, a touch of onion powder, fragrant basil, earthy oregano, and refreshing parsley. Mix everything into a flavorful paste that will elevate your dish.
Step 4
Next, using a fork, scrape out the squash strands into the bowl with the garlic paste, saving the shells for later. Toss the squash strands in the aromatic garlic mixture until they are coated beautifully. Time to level up the dish by adding some vibrant spinach, 1/4 cup of melty mozzarella cheese, and another 1/4 cup of savory Parmesan cheese. Mix everything together until well combined, then season with a pinch more of salt and black pepper to taste.
Step 5
Now, generously fill the reserved squash shells with the flavorful spinach mixture, making sure to distribute it evenly. Sprinkle the remaining 2 tablespoons of both mozzarella and Parmesan cheese over the top of each filled shell. Place them back on the baking sheet and let the cheeses melt in the oven for about 7 to 10 minutes. For that perfect finishing touch, switch on the broiler and let the cheeses bubble and turn a beautiful golden brown, which usually takes around 3 to 5 minutes.
Step 6
Once everything is beautifully melted and bubbly, it's time to serve this delicious creation straight from the oven. Enjoy the flavors and textures while they're at their best!
Extra Tips & Suggestions
- 1. Begin by hollowing out the spaghetti squash, turning it into a natural bowl that can be easily stored in the fridge.
- 2. Make sure to cover the squash with a layer of plastic wrap or a reusable silicone cover to keep it fresh and prevent any odors from spreading.
- 3. Store any leftover cheesy roasted garlic spinach mixture in an airtight container to maintain its delicious flavor.
Reviews
Remy
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