I am very fortunate to have a husband that will try anything once. Often times, when I tell him about what I'm going to invent in the kitchen, I immediately follow it with, "we can always go out to eat if it is a total fail!" Well tonight, we got to stay home, because my invention turned out so good! I absolutely love spaghetti squash and finding new ways to use it.
David is in the midst of studying for finals, so our dinners are quick. Since dinner is his only break at night, we usually watch tv. It's the perfect mindless and hilarious way to get him through the rest of the night.
Cheesy Spaghetti Squash and Spinach
1 spaghetti squash
1 package frozen spinach
1 tsp minced garlic (divided)
1/3 cup light/fat free whipped cream cheese
1/3 cup shredded cheese (colby jack or mild cheddar)
1/4 cup shredded parmesan cheese + some to sprinkle on top
1/2 tsp onion powder
1/4 tsp garlic salt
Preheat to 375. Cut spaghetti squash in half and place face down on a rimmed baking sheet. Add 1/4 inch water to baking sheet. Bake for 45 minutes. When done, cut oven temperature down to 350.
While it is baking, cook spinach. Once it is halfway cooked, add 1/2 tsp garlic to spinach. When it is done, press water out. In a bowl, mix the rest of the ingredients together with spinach. Once spaghetti squash is done, scrape out the insides into the bowl with the rest of the ingredients and mix together well. Add contents to baking dish. Cover the top in shredded parmesan cheese.
Bake at 350 for 20 minutes. Broil for last 3-4 minutes to create a "crust" on top.