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Roasted Spaghetti Squash with Creamy Mushrooms and Spinach

Soft, baked spaghetti squash bowls filled with creamy mushrooms & spinach.
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free & Vegetarian
Calories: 350 Fat: 19g Carbs: 28g Protein: 11g

These cheesy spaghetti squash bowls are a mouthful of yum. They jazzed up our Local Crate testing time! These oooey gooey bowls of squash are a great way to substitute pasta with a gluten-free option that still has a lot of flavor!

Ingredients
Spaghetti squash
Cremini mushrooms
Spinach
Garlic
Parsley
Havarti cheese
Heavy Cream

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Wilt To become soft through heat, loss of water.

What you need

Aluminum foil

Medium sauté pan

Baking sheet

Small bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Slice mushrooms. Mince or grate garlic. Chop parsley. Finely chop Havarti.

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Step 2: PAR-BAKE THE SQUASH

Slice squash in half, remove seeds with a spoon. Place squash on foil-lined baking sheet. Poke holes into each side using a fork. Drizzle with oil. Sprinkle with salt and pepper. Cover each squash with foil and bake until tender when pierced with a fork, about 25 min. While squash is baking, begin cooking the spinach (Step #3).

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Step 3: COOK THE SPINACH

Heat 1 Tbsp. oil in medium sauté pan. Add garlic and cook until lightly browned, about 30 sec. Add mushrooms; cook until soft about 1 min. Add spinach; season with salt and pepper. Cook until slightly wilted, about 1 min. Divide mixture between the two squash “bowls”.

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Step 4: MAKE THE SAUCE

Mix heavy cream, Havarti, half of parsley, and a pinch of salt and pepper in a small bowl. Divide mixture between both squash “bowls”.

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Step 5: FINISH THE SQUASH

Bake squash until cream is absorbed and Havarti has browned, about 20 more min.

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Step 6: PLATE YOUR DISH

Place one squash half on each plate. Garnish with reserved parsley. Enjoy!