I was pretty surprised that I actually liked this recipe. I tried it hesitantly, thinking that it would just taste like some lame attempt at a healthy replacement for real pasta. Much to my excitement, it was a delicious dish, and the perfect excuse to pile on the cheese! I certainly wouldn’t call it “healthy” considering the amount of cheese that I added, but the spaghetti squash has about 100 fewer calories per serving than regular pasta, so I say that’s a win!
- 1 spaghetti squash
- 3 tablespoons of minced garlic
- 2 teaspoons of olive oil
- 2 large handfuls of spinach
- 1 large handful of mushrooms, chopped
- 2 tablespoons of cream cheese
- 1/2 cup of fresh shredded parmesan
- 1/2 cup of unsweetened cashew milk*
- 1/4 cup of shredded mozzarella
- Salt and pepper to taste
*Any milk or dairy substitute will work here, I just enjoy cashew milk
- Preheat the oven to 400F.
- Slice the spaghetti squash in half and scrape out the seeds.
- Rub a drizzle of olive oil around the cut side of each half and place them face down in a rimmed glass baking dish.
- Bake for about 40 minutes or until tender.
- While the squash is baking, heat the olive oil in a skillet over medium-high heat and sauté the garlic, mushrooms, and spinach until the spinach shrinks and the mushrooms brown.
- Add in the cream cheese, cashew milk, and parmesan and stir well.
- Add salt and pepper to taste and remove from heat.
- Once the squash is done baking (and you’re able to easily scrape out the “spaghetti” part) scrape the insides and add them to the skillet. Mix the cheesy veggies with the squash thoroughly.
- Divide the mixture back into the two squash shells and cover each with mozzarella and any extra parmesan you may have.
- Bake again at 350F until the top gets golden and bubbly (as pictured below).