Cheesy Garlic Parmesan Spinach and Sausage Spaghetti Squash
Trying to squeeze a few more veggies into your lifestyle? This creamy, cheese-garlicky spaghetti squash really hits the spot for fall. I like to add lots of garlic and since there’s a certain spooktacular holiday right around the corner this dish is sure to ward off VAMPIRES!
Approx. Times: Prep 40 minutes Cook 40 Done 1 Hour, 20 Minutes
1 pound hot italian sausage (or chopped roasted chicken)
1 spaghetti squash (about 3lbs)
6 cloves garlic, minced (or to taste)
2 Tablespoons olive oil
1 8 oz bag fresh spinach
1 cup heavy cream
4 oz cream cheese
1/2 cup freshly shredded parmesan cheese
1 cup shredded mozzarella or Italian blend for topping (more if you like cheese)
salt and pepper to taste
1) Pre-heat oven to 400 degrees F.
2) Slice your spaghetti squash in half lengthwise, scoop out the seeds and rub the edges you cut with olive oil. Place face-down on parchment paper in a rimmed baking dish for about 40 minutes or until the squash is easily pierced with a fork. (cooking time may vary depending on the size of the squash). You’ll know it’s done when the hard shell looks softened and the interior is tender.
3) While the squash is roasting, start the sauce. In a large skillet, heat olive oil to medium-high heat and sauce garlic until fragrant, then add your sausage and cook until browned. (If you use the chopped roasted chicken you can add it now and heat for 1-2 minutes.)
4) Add the spinach and fold until wilted. Then add your heavy cream, cream cheese, parmesan cheese and mix thoroughly. Season with salt and pepper to taste and remove from heat.
5) Once squash is done roasting, allow to cool until easily handled or put on an oven mitt and use a fork to separate and fluff the strands of spaghetti squash. Add the spaghetti squash strands to your sauce and stir to mix. ***See optional note below.
6) Pour the mixture into a greased 9 x 13” baking dish and sprinkle with the cheese of your choice. (You can ad more if you like cheese.)
7) Bake at 350 degrees F for around 40 minutes or until hot and bubbly. If you want a golden top you can set your oven to broil and cook for another minute or two but keep an eye on it so it doesn’t burn!
TIMESAVER TIP: Roast the squash a day before and store in the fridge to plan ahead for a faster meal. I wouldn’t stre it for more than 3-4 days.
*** Optional: You can save on dishes and make these into boats. If you haven’t pierced the shell of the squash you can roast them in the oven on the baking sheet you used to roast the squash. Change steps to pour the sauce directly over the top of the shredded strands. Don’t overfill.