Creamy Garlic & Sundried Tomato Spaghetti Squash

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

preheat oven to 350°F. cut spaghetti squash in half lengthwise and scoop out seeds. place on a baking sheet lined with parchment paper and brush with olive oil; season with salt and pepper. bake for ~45 minutes, or until the squash can be easily shredded with a fork. remove from oven and cool.

Step 2

while squash is cooling, melt butter in a large skillet over medium heat. add the garlic and shallot; cook for 1-2 minutes. Mix in the sun-dried tomatoes and cook one more minute. pout in the heavy cream and cook until hot and bubbly, 1-2 more minutes. remove from heat and stir in parmesan cheese and spinach.

Step 3

once squash is cool, use a fork to scrape the insides out of the skin. stir squash into the cream sauce and toss until everything is evenly coated.

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