Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach, packed
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Rub the flesh with olive oil, salt, and pepper.
  2. Place squash cut-side down on a baking sheet and roast for 35–45 minutes until the skin is soft and edges are caramelized. Remove and let rest.
  3. In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
  4. Pour in the heavy cream and red pepper flakes. Simmer gently for 3–5 minutes until the sauce slightly thickens.
  5. Lower heat to medium-low. Fold in the baby spinach until just wilted. Remove from heat and whisk in the Parmesan cheese until smooth.
  6. Use a fork to shred the spaghetti squash into strands. Transfer the strands into the skillet and toss to coat thoroughly in the cream sauce. Garnish with parsley.