This easy, twice-baked spaghetti squash is stuffed with sautéed garlic, tomatoes, spinach, and melty, golden brown cheese.
- 1 small spaghetti squash (2 1/2 cups cooked)
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon italian seasoning
- 3 Tablespoons olive oil
- 2 garlic cloves (finely chopped)
- 3/4 cup grape tomatoes
- 2 cups spinach
- 1/2 cup mozzarella cheese
- basil for garnish
- Preheat oven to 400º and line a baking sheet with parchment or foil.
- Chop spaghetti squash in half vertically, from end to end.
- Place spaghetti squash halves on baking sheet and drizzle with oil – about 1 tablespoon each. Sprinkle with salt, pepper, and italian blend.
- Place squash cut sides down on the baking sheet and transfer to the oven. Bake 35 minutes.
- Remove squash from the oven, flip the halves over, and allow to cool. Seriously. Allow to cool.
- Use a fork to scrape out the "spaghetti" from each half. Set aside.
- In a large skillet or pot, heat 3 tablespoons of oil over low. Add tomatoes and saute for 10 minutes, until they soften and start to burst.
- Add garlic and saute 3 minutes. Then add spinach and spaghetti squash. Toss to combine. Continue cooking for 6-8 minutes, until spinach is wilted.
- Scoop the mixture back into the hollowed squash halves and top with cheese.
- Return to oven and bake 8-10 minutes, until cheese is melted. Remove from oven.
- Eat directly from the squash halves or plate it up! Garnish with fresh basil and parmesan, if desired.
- Category: Main
- Calories: 223
- Sugar: 2.8 g
- Sodium: 113.4 mg
- Fat: 18.3 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 16.1 g
- Trans Fat: 0 g
- Carbohydrates: 6.8 g
- Fiber: 1.4 g
- Protein: 3.8 g
- Cholesterol: 0 g