Description
A comforting and healthy dish featuring tender spaghetti squash halves filled with a creamy spinach and cheese mixture, topped with aromatic garlic sage butter.
Ingredients
- 1 1/4 cups whole milk or heavy cream
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- 1 cup shredded fontina cheese
- 1/2 cup shredded mozzarella or creamy gouda
- 1 cup shredded provolone cheese
- 2 medium spaghetti squash, halved and seeds removed
- 1/4 cup grated parmesan cheese
- Kosher salt and black pepper to taste
- 1 head of garlic
- Olive oil for drizzling
- 2 tbsp salted butter, room temperature
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine the milk, spinach, sage, thyme, fontina, and mozzarella. Season with salt, pepper, and a pinch of red pepper flakes if desired.
- Place the spaghetti squash halves in a baking dish. Season the cut sides with salt and pepper. Divide half of the provolone cheese between the two squash halves, sprinkling it into the bottom. Fill the squash cavities evenly with the milk and cheese mixture. Top with the remaining provolone and parmesan. Cover the dish with foil.
- Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil.
- Place both the garlic and the squash in the oven and bake for 30 minutes. After 30 minutes, remove the foil from the squash and garlic, and continue baking for another 15-20 minutes, or until the squash is tender and the cheese is golden and bubbly on top.
- Once the garlic has cooled slightly, squeeze the roasted cloves into a bowl. Add the softened butter and 1 tablespoon of chopped sage. Mash everything together with a fork to make a smooth garlic butter spread.
- Spread the garlic sage butter over the roasted squash halves. Use a fork to gently scrape the squash into strands, mixing the cheese and spinach filling with the squash as you go. Serve hot and enjoy!
Notes
- For best results, ensure spinach is thoroughly squeezed dry to prevent a watery filling.
- Feel free to adjust the amount of milk or cream for your desired creaminess.
- If you don’t have fresh sage or thyme, use dried herbs but reduce the quantity by half.
- Roasted garlic adds a deep, mellow flavor; ensure it cools slightly before mashing with butter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: N/A