Try this Garlic Parmesan Spinach Spaghetti Squash recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 400 degreesF
slice your spaghetti squash in half lengthwise and scoop out the seeds. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork.
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 saute garlic until fragrant.
Next add the spinach and stir until wilted. Add you 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 mit 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 350F for around 20 min or until hot and bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (691g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 241 | ||
Calories from Fat: 56 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 220mg | 8 % | |
Potassium 1084.5mg | 29 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 44.6g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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