Spinach-Stuffed Spaghetti Squash with Parmesan Cream Sauce is a must-try delight!
A delicious and healthy dish featuring roasted spaghetti squash filled with a creamy spinach mixture and topped with a rich Parmesan cream sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside with olive oil, and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a skillet, sauté garlic in olive oil, then add spinach and cook until wilted.
- In a bowl, mix the cooked spinach with ricotta and half of the Parmesan cheese.
- Once the squash is cooked, scrape the flesh with a fork to create spaghetti-like strands.
- Combine the squash strands with the spinach mixture and fill the squash halves.
- In a saucepan, heat heavy cream and remaining Parmesan cheese until smooth, then pour over the stuffed squash.
- Return to the oven and bake for an additional 10 minutes until bubbly.
Notes
- For a lighter version, substitute ricotta with cottage cheese.
- Feel free to add other vegetables like mushrooms or bell peppers to the filling.
- This dish can be made ahead of time and reheated before serving.