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This is one of my favorite ways to cook spaghetti squash. I love it plain with butter, but add some garlic, tons of cheese, spinach and a little more cheese, and it feels sinful.
Cooking spaghetti squash is super fast if you have a pressure cooker. Instead of baking in the oven for 45 minutes, it only takes 18 minutes in my electric pressure cooker.
Cook time is 18 minutes in the pressure cooker and another 20 in the oven to finish it off. Prepping the topping only takes a few minutes while the squash is cooking.
Garlic Parmesan Spaghetti Squash
- 1 whole Spaghetti Squash
- 2-3 Cloves Garlic, crushed
- 2 tbsp Olive Oil
- 6 oz fresh spinach
- 1/2 cup heavy cream
- 4 oz garlic and herb cream cheese
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- 1/2 cup grated mozzarella
1. Prepare and cook spaghetti squash. Cut in half, length way. Scoop out all the seeds and discard. Put in a pressure cooker for 18 minutes. You can also bake at 400 degrees for 45 minutes in an oven. Just put it in a casserole dish, cut side down.
2. While spaghetti squash is cooking, prepare the filling. Heat olive oil and garlic in a large pan until garlic is fragrant.
3. Add spinach and toss until wilted.
4. Add heavy cream, cream cheese, parmesan and salt and pepper. Stir to combine. Once cheeses are incorporated, remove from heat.
5. Preheat oven to 350 degrees.
6. Remove spaghetti squash and with a fork, separate the squash strands inside the halves. Don't remove the squash, just fluff up the strands inside each half. Place the halves into a baking dish.
7. Top the cooked spaghetti squash with the garlic cheese filling. Top each half with 1/4 cup of the mozzarella cheese.
8. Bake the filled spaghetti squash halves for 15-20 minutes, until cheese on top is lightly browned.