Ingredients:

  • 1 medium spaghetti squash, approx 3 lbs (1.3 kg)
  • 2 tbsp (28g) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 3 tbsp (42g) unsalted butter, melted
  • 4 cloves (20g) fresh garlic, minced
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach, roughly chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the squash lengthwise into two halves and scoop out the seeds.
  3. Brush the interior with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on the pan. Roast for 30-35 minutes until the skin is easily pierced with a fork and the flesh feels tender.
  5. Allow the squash to cool for 5 minutes.
  6. Using a fork, scrape the flesh from the skin in long, sweeping motions to create pasta-like strands.
  7. Transfer the strands into a large mixing bowl.
  8. While the squash is still hot, fold in the melted butter, minced garlic, and chopped spinach until the spinach is wilted.
  9. Stir in half of the Parmesan cheese until the strands are evenly coated and glossy.
  10. Return the mixture to the squash shells or a baking dish and top with the remaining Parmesan cheese.
  11. Broil on high for 3-5 minutes until the cheese is bubbling and forms a mahogany-colored, crispy crust.