Cheesy Garlic Parmesan Spinach Spaghetti Squash

1 spaghetti squash

2.5 TBSP minced garlic

1 tsp avocado oil or olive oil

5 oz fresh spinach chopped

1/2 cup heavy cream

1 TBSP cream cheese (optional but delicious!)

1/2 cup freshly grated parmesan cheese plus extra for topping

salt and pepper to taste

grated or sliced mozzarella for topping to taste

Pre-heat oven to 400 degrees F.

Slice your spaghetti squash in half lengthwise and scoop out the seeds. (microwave for a few min to soften it up for easy cutting- pierce with a fork)

Rub the cut side of the squash with olive oil and place it on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.

While the squash roasts, start on the sauce.

In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.

Next, add the spinach and stir until wilted. Add your cream, cream cheese, and parmesan cheese and stir well.

Season with salt and pepper to taste and remove from heat.

Once squash is done roasting, allow to cool until easily handled or pop on an oven mitt and use a fork to separate and fluff the strands of spaghetti squash.

Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.

Bake at 350 degrees F for around 20 minutes or until hot and bubbly.

For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it’s HOT!