When roasted with spaghetti squash, garlic adds flavor and extends the time in the oven. It tastes fantastic both on its own and as a side dish for any protein.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons olive oil, divided, or as needed
- 1 (2 pound) spaghetti squash, halved and seeded
- ¼ teaspoon kosher salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- 4 cloves garlic, unpeeled
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 1 cup chopped fresh spinach
- 6 tablespoons shredded mozzarella cheese, divided
- 6 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
- Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
- Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
- Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
- Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
- Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Nutrition Facts
| Calories | 457 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 692 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I baked it in a casserole dish instead of the shells. Next time I would add and extra handful of chopped spinach and double the garlic sauce (mmmm so good).
Great recipe! I doubled the spinach and chopped it really small. Will make again.
Made it exactly to the recipe and it was awesome. Tasted like something you would get on your plate in a restaurant
This was really tasty! I didn’t have fresh garlic on hand so used about 4 teaspoons of jarred minced garlic. When I make this again I may add sautéed mushrooms. And I will make it again!
Maybe I just don’t like spaghetti squash but I didn’t care for this at all. The spinach does not mix in with the squash very well and it was hard to taste the mixed in cheese. I did like the taste of the garlic and herb blend though.
Love it! Substituted cheese listed for a pre-shredded Italian cheese blend consisting of Mozzarella, Parmesean, Romano and Asiago. Could be a meal by itself!