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Spaghetti squash with cheesy sauce

Baked Spaghetti Squash with Cheesy Sauce & Spinach

Creamy Spaghetti Squash Boats: a healthy, cheesy, gluten-free dish with spinach, sage, and parmesan, perfect for comfort food cravings!
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 2
Calories 337 kcal

Ingredients
  

  • spaghetti squash
  • 3 cloves garlic minced
  • 1 tsp olive oil
  • 1 cup spinach fresh
  • 1/2 cup low-fat milk
  • 1/2 cup parmesan grated
  • 1/2 cup mozzarella grated
  • 1 tsp sage fresh, chopped
  • salt and pepper to taste

Instructions
 

  • Heat oven to 400°F. Line baking sheet.
  • Slice squash in half lengthways and scoop out the seeds. 
  • Spread olive oil inside each half of squash. Place squash halves facing down, and bake for 40 minutes.
  • While squash is baking, begin sauce. In a medium pot, heat olive oil and minced garlic. 
  • Next, add spinach and fresh sage and cook until wilted down. Now add in milk and parmesan until combined. 
  • Season with salt and pepper to taste and remove off heat. 
  • Take squash halves out of oven and flip back over. Fill with sauce and top with mozzarella. 
  • Place filled halves back into oven at 350°F for 15-20 minutes. 

Nutrition

Calories: 337kcalCarbohydrates: 30gProtein: 20gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 634mgPotassium: 256mgFiber: 1gSugar: 4gVitamin A: 1889IUVitamin C: 6mgCalcium: 596mgIron: 1mg
Keyword cheese, sage, spaghetti squash, vegetarian
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