Ingredients
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3 tablespoons olive oil, divided, or as needed
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1 (2 pound) spaghetti squash, halved and seeded
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¼ teaspoon kosher salt, or to taste
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⅛ teaspoon freshly ground black pepper, or to taste
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4 cloves garlic, unpeeled
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1 teaspoon onion powder
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½ teaspoon dried basil
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½ teaspoon dried oregano
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½ teaspoon dried parsley
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1 cup chopped fresh spinach
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6 tablespoons shredded mozzarella cheese, divided
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6 tablespoons grated Parmesan cheese, divided
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Drizzle about 1 tablespoon olive oil over cut sides spaghetti squash; season with salt and black pepper. Place cut-sides squash down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil; drizzle with about 1 tablespoon olive oil. Wrap aluminum foil around garlic; place onto baking sheet next to squash.
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Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
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Peel garlic and squeeze cloves into a large bowl; smash with a fork until smooth. Add remaining 1 tablespoon olive oil, onion powder, basil, oregano, and parsley; stir into a paste.
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Scrape out squash strands into the bowl using a fork; reserve shells. Toss squash strands with garlic paste until thoroughly coated. Stir in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and black pepper.
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Fill squash shells evenly with spinach filling; sprinkle remaining 2 tablespoons each mozzarella and Parmesan over top. Place filled shells on the baking sheet.
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Bake in the preheated oven until cheeses melt, 7 to 10 minutes. Turn on the broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Nutrition Facts (per serving)
457 | Calories |
31g | Fat |
37g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 457 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 8g | 41% |
Cholesterol 27mg | 9% |
Sodium 692mg | 30% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 1g | 3% |
Total Sugars 1g | |
Protein 15g | 30% |
Vitamin C 16mg | 18% |
Calcium 482mg | 37% |
Iron 3mg | 15% |
Potassium 669mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.