Cheesy Spaghetti Squash

Name: Cheesy Spaghetti Squash
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 1/4 cups whole milk or heavy cream; 6 ounces frozen chopped spinach, thawed and squeezed dry; 2 tablespoons fresh sage, chopped, divided; 1 tablespoon fresh thyme leaves; 1 cup fontina cheese, shredded; kosher salt, to taste; black pepper, to taste; 2 medium spaghetti squash, halved, seeds removed; 1 cup provolone cheese, shredded, divided; 1/4 cup parmesan, grated; 1 head garlic; olive oil, to taste; 2 tablespoons salted butter, room temperature

Vegetarian Oven Gastro-Pub

Time: 1 hour

Yield: 6 servings

About

While Cheesy Spaghetti Squash is a healthier way to do Italian night, it's definitely not lacking at all in flavor or satisfaction! The sweetness and tenderness of the stringy spaghetti squash makes you forget it's actually a heart-healthy dupe. And the melty, gooey, herby, garlicky, buttery, and cheesy yumminess that's all swirled in will have you wondering if this dish is honestly good for you or not. Well, great news, it is... and in more ways than one! Cheesy Spaghetti Squash will make you and your tastebuds feel their best. And ending pasta night that way is as good as it gets!

Ingredients

1 1/4 cups whole milk or heavy cream
6 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons fresh sage, chopped, divided
1 tablespoon fresh thyme leaves
1 cup fontina cheese, shredded
kosher salt, to taste
black pepper, to taste
2 medium spaghetti squash, halved, seeds removed
1 cup provolone cheese, shredded, divided
1/4 cup parmesan, grated
1 head garlic
olive oil, to taste
2 tablespoons salted butter, room temperature

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -In a medium bowl, mix the milk, the spinach, 1 tablespoon of the sage, the thyme, the fontina, the salt, and the pepper together.

Step 3 -In a baking dish, place both squash and season them with the salt and the pepper.

Step 4 -Evenly sprinkle 1/2 of the provolone in the bottom of the squash cavities.

Step 5 -Evenly divide the milk mixture among the squash cavities, and then top with the remaining provolone and the parmesan.

Step 6 -Cover the squash with foil.

Step 7 -Slice off the top portion of the garlic head to expose some of the cloves and place it on a piece of foil.

Step 8 -Drizzle the garlic head with the oil, wrap it up in the foil, and place it next to the squash.

Step 9 -Bake the squash and the garlic for 30 minutes.

Step 10 -Discard the foil from the squash and the garlic and continue baking until the squash is tender and the cheese is golden-brown on top, about 15-20 minutes.

Step 11 -Let the garlic cool, then squeeze the cloves into a bowl.

Step 12 -Add the butter and the remaining sage to the garlic and use a fork to mash the cloves into the butter.

Step 13 -Spread the garlic butter over the squash.

Step 14 -Use a fork to scrape the squash into strands and mix the cheese in.

Step 15 -Serve.

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