Description
This Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter is a celebration of flavors that will warm your heart and satisfy your taste buds.
Ingredients
Scale
- 2 medium spaghetti squash, halved and seeded
- 1 cup shredded provolone cheese
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon fresh thyme leaves
- 1 head garlic
- 2 tablespoons chopped fresh sage (divided)
- 1 tablespoon olive oil (for drizzling)
- 1¼ cups whole milk or heavy cream
- 1 cup shredded fontina cheese
- ½ cup shredded mozzarella or gouda
- ¼ cup grated parmesan cheese
- 2 tablespoons salted butter, room temp
- Kosher salt and black pepper, to taste
Instructions
- Start by preheating your oven to 425°F (220°C). Prepare your spaghetti squash by cutting them in half and removing the seeds. Set aside.
- In a large mixing bowl, combine the thawed spinach, thyme, sage, fontina, and mozzarella. Add milk or cream and stir until combined. Season with salt and pepper.
- Sprinkle the insides of the squash with salt and pepper. Layer half of the provolone cheese, follow with the spinach mixture, and finish with the remaining provolone and parmesan cheese.
- Prepare the garlic by chopping the top off, drizzling with olive oil, wrapping in foil, and placing in the baking dish with the squash.
- Cover with foil and bake for 30 minutes, then uncover and bake an additional 15-20 minutes until golden and tender.
- Make garlic sage butter by mixing roasted garlic with butter and sage.
- Spread garlic sage butter over the hot squash, scrape the squash into strands, and serve warm.
Notes
Feel free to roast the squash ahead of time and store it in the fridge for an easy reheat meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 15 g