Creamy Spaghetti Squash
6 cups spaghetti squash (1 large or 2 small)
2 cups baby spinach
1/2 cup yellow onion
2 tablespoons chopped garlic
3 tablespoons extra virgin olive oil (divided)
1/2 cup sour cream
1/2 cup shredded parmesan cheese (divided – half goes on top)
Pre-heat the oven to 400°F.
Slice the spaghetti squash lengthwise and scoop out the seeds and center flesh.
Drizzle with olive oil, salt and pepper and place cut-side down on a parchment lined baking sheet.
Roast for 45 minutes until tender. Flip each half so the cut-side is face up and let rest 15-20 minutes to cool.
While the spaghetti squash is cooling, dice the yellow onion and roughly chop the baby spinach.
Add 1 tablespoon olive oil to a pan over low heat. Sauté the onions and garlic until translucent, add the spinach and stir for approximately 30 seconds until it starts to wilt.
Once squash is cool, using a fork, scrape the spaghetti squash away from the skin into small strands.
In a large bowl, mix the egg, sour cream and 1/4 cup of parmesan cheese, then add the spinach and onion mixture and the squash. Stir until fully combined.
Spray an 8×8 glass baking dish with non-stick spray and add the spaghetti squash mixture, and then top with remaining 1/4 cup of parmesan cheese and bake and 30 minutes until golden brown on top.