Ooph, I am struggling this morning!
Waking up to a cold, dark, rainy morning definitely made me want to stay under my warm covers. It should really be illegal to have to leave for work before the sun even comes up! It’s just not right!
Anyway, I snuggled in bed a little too long, so I’m running a tad bit late this morning (I know, how is that different than normal?), so I’m going to make this one short and sweet and get straight to the recipe!
I posted a teaser of this yesterday on my WIAW and on instagram, and I had a ton of people asking for the recipe. I promise, it will definitely live up to the hype. Super easy and super customizable depending on your tastes and what you have at home. I see a spinach-artichoke spaghetti squash in my future for sure!
Also, please note that I cheated a little bit and used some pre-made alfredo sauce. We had it in our fridge and it needed to be used up, so I went with it. You could certainly skip that step and add more cheese, milk and flour to make your own alfredo sauce!
Spinach Alfredo Spaghetti Squash
- 1 spaghetti squash
- 2 tsp minced garlic
- 1 tsp butter
- 4 wedges laughing cow light original cheese
- 1/4 cup alfredo sauce (I used light alfredo)
- 1/4 cup parmesan cheese
- 2/3 cup of frozen spinach
- salt and pepper
- Olive Oil
1. Cook spaghetti squash (if you’re not sure how to cook it, check out my How to Cook Spaghetti Squash tutorial!). Note: I did not add any garlic, salt or pepper to my spaghetti squash while cooking. I just cooked it plain, since those things would be added to the sauce.
2. Set oven to broil.
3. Scrape insides of spaghetti squash, but leave them inside the squash halves.
4. In a small pot on low-medium heat, add butter until melted. Add garlic and cook for approximately 1-2 minutes. Add in laughing cow cow cheese and alfredo sauce, and use spoon to break them up until sauce has a creamy consistency. Add salt and pepper to taste. Add in frozen spinach and stir until spinach is heated.
5. Add to tops of spaghetti squash. Top with parmesan cheese. Put in the oven to broil for approximately 2-3 minutes, or until the top is bubbling and begins to brown.
6. Remove, and let cool for a few minutes. Then enjoy!
Seriously, SO simple and so flavorful! I was only able to finish about half of it for dinner, and saved the other half for lunch the next day. And it was just as good reheated! That is always a win in my book. This is definitely going to become a frequent occurrence in our house, for sure!
You should all go out and make this immediately. I swear you wont regret it!
So tell me: What is your favorite way to eat spaghetti squash?