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Stuffed Spaghetti Squash with Spinach and Cheese
Stuffed Spaghetti Squash
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 15
Cook Time 60 minutes
Servings
Ingredients
  • 1 spaghetti squash medium size
  • 100 g spinach freshly chopped
  • 1 tbsp garlic minced
  • 1 tbsp olive oil
  • 1/2 cup sour cream
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tbsp cream cheese
  • 1/3 cup mozzarella cheese
  • Salt and Pepper to taste
Course Lunch, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 15
Cook Time 60 minutes
Servings
Ingredients
  • 1 spaghetti squash medium size
  • 100 g spinach freshly chopped
  • 1 tbsp garlic minced
  • 1 tbsp olive oil
  • 1/2 cup sour cream
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tbsp cream cheese
  • 1/3 cup mozzarella cheese
  • Salt and Pepper to taste
Stuffed Spaghetti Squash
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat your available oven to 350°F as you prepare the dish.
  2. Slice the spaghetti squash in the middle to make two pieces. Microwave for 3 minutes just to soften.
  3. Discard the seeds with a fork or your bare hands.
  4. Prepare a covered container and arrange the squash in. Leave to bake in the preheated oven for 45 minutes. Once the squash becomes tender, remove and put aside.
    Baking spaghetti squash
  5. Start making the filling by heating olive oil in a skillet. Sauté the spinach and garlic in the oil.
  6. Gently mix in the parmesan cheese, sour cream, and cream cheese in the sautéed spinach and garlic. Stir the ingredients to combine.
    Spinach and Cheese filling
  7. Transfer the filling into the empty squash halves. Distribute evenly between the two pieces. Mix with a spoon just to incorporate well. Sprinkle some mozzarella cheese on top.
    Adding spinach mix into squash
  8. Bake again for an additional 10 minutes up till the cheese is golden brown in color and melted.
  9. Transfer to a serving plate and enjoy while warm.
    Cheesy Garlic Parmesan Spinach Spaghetti
Recipe Notes

This makes 4 servings. Here’s the nutritional information for each serving:

Macros (per serving): Calories: 218 – Fat: 16.6 g – Net carbs: 9.5 g (total carbs: 10.1 g, dietary fiber: 0.6 g) – Protein: 9.3 g

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