INGREDIENTS

• 1 medium spaghetti squash (about 2–3 lbs)
• 2 ½ tbsp minced garlic
• 1 tsp avocado oil or olive oil
• 5 oz fresh spinach, chopped
• ½ cup heavy cream
• 1 tbsp cream cheese (optional, but recommended for extra creaminess)
• ½ cup freshly grated Parmesan cheese (plus extra for topping)
• Salt and pepper, to taste
• Grated or sliced mozzarella (for topping, as desired)

INSTRUCTIONS

1. Preheat oven to 400
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. (Note: If the squash is too tough to cut, microwave it for 3 minutes after piercing it a few times with a knife to soften it.)
3. Lightly rub the cut sides with olive oil and place them cut side down on a rimmed baking sheet.
4. Roast for about 40 minutes, or until the squash is tender and easily pierced with a fork. Larger squash may need additional time.
5. Once done, let the squash cool slightly before handling.
6. In a skillet over medium heat, heat oil and sauté the garlic until fragrant.
7. Add chopped spinach and cook until wilted.
8. Stir in heavy cream, cream cheese (if using), and Parmesan cheese. Mix until smooth.
9. Season with salt and pepper to taste, then remove from heat.
10. Using a fork, scrape/fluff the spaghetti squash strands.
11. Pour the creamy garlic parmesan sauce over each squash half, mixing slightly.
12. Sprinkle with mozzarella and extra Parmesan cheese as desired.
13. Bake at 350 for about 20 minutes, until hot and bubbly.
14. For a golden, crispy topping, broil on high for 1–2 minutes until lightly browned.