Meatless Monday Recipe

By Reomona Thomas❤️

Cheesy Spinach Spaghetti Squash

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half and scoop out the seeds.
3. Next grab baking sheet and place the spaghetti squash on top rub the cut side of the squash with a little bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork.
4. While the squash roasts, start on the sauce.
5. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic. 
6. Next add the spinach(1 bag) and stir until wilted. Add your 1/2 cup of parmesan cheese and  1/2 cup of heavy cream and stir well.
7. Season with salt and pepper to taste and remove from heat.
8. Once squash is done roasting, after cooling use a fork to separate and fluff the strands of spaghetti squash.
9. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
10. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.❤️