Cheesy Baked Spaghetti Squash
Ingredients
- 2 medium spaghetti squash
- Olive oil for drizzling
- Salt & pepper to taste
- 1 16 oz. jar classic Alfredo sauce
- 1/2 cup shredded parmesan cheese
- 8 oz. baby spinach
- 1 cup shredded mozzarella
- Fresh chopped basil to garnish
Directions
Preheat oven to 425. Slice spaghetti squash lengthwise and scoop out the seeds. Drizzle cut sides with olive oil and season with salt and pepper.
Place squash cut side down on your baking sheet and roast until tender, about 45 minutes. Shred the inside of the squash with a fork.
In a large skillet over medium heat, warm alfredo sauce until bubbly. Add shredded squash, parmesan cheese, and too to coat. Add spinach and stir until wilted.
Transfer mixture back into squash halves and sprinkle with mozzarella.
Bake until cheese is golden and bubbly, about 10 to 12 minutes.
