Creamy Pesto Spaghetti Squash
Creamy, cheesy and packed with veggie goodness. This Pesto spaghetti squash dinneris a cozy addition to dinner that is so simple to whip up!
- 1 spaghetti squash halved and seeds removed
- ½ teaspoon garlic powder
- 2 oz. cream cheese
- 2 - 3 T pesto
- ½ c fresh chopped spinach
- ¼ c parmesan cheese, shredded
- ½ c mozzarella, shredded
- ¼ teaspoon crushed red pepper
- Olive Oil
- sea salt and cracked pepper to taste
Preheat oven to 400°F.
Brush thin layer of olive oil on the inside of spaghetti squash. Season with garlic powder, sea salt and pepper
Place open side up on a baking pan and bake for about 30 minutes.
While squash is cooking, mix together the softened cream cheese and pesto. Then add it to the spinach, parmesan and ¼ c mozzarella and mix to combine. You can add more cream cheese if this mixture seems too thick.
When squash is cooked, remove from oven and allow to cool for a few minutes. Use a fork to start scraping some of the some of the strands from the sides.
Spoon equal amounts of the cream cheese/pesto/spinach mixture into the halves and stir to work into the spaghetti squash, continuing to fluff and pull the spaghetti like strands of the squash until mixture is combined.
Cover each half of the spaghetti squash with the rest of the mozzarella and return to the oven.
Bake for another 10 minutes or until cheese is melted. Sprinkle fresh parsley or basil on top and more red pepper and serve!
Calories: 443kcal | Carbohydrates: 38g | Protein: 17g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 700mg | Potassium: 624mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2327IU | Vitamin C: 12mg | Calcium: 460mg | Iron: 2mg