Roasted Spaghetti Squash Stuffed with Mushroom and Spinach Alfredo

Roasted Spaghetti Squash Stuffed with Mushroom and Spinach Alfredo 

Ingredients:

2 spaghetti squash

Olive oil

1 teaspoon Garlic powder divided (1/4 tsp per halved squash)

Salt-pinch

Pepper-pinch

Preheat oven to 375 degrees

Cut each squash horizontally.

Remove sees with a spoon.

Oil the cut side of each squash, edges and the insides. Sprinkle the inside and cut edges of each squash with 1/4 tsp garlic powder and a pinch salt and pepper.

On a foil lined baking sheet, place each prepared squash cut side down. Bake for 30-40 minutes, or until squash is fork tender-or a knife easily pierces the outer skin of the squash.

Allow the roasted squash to cool for 5-10 minutes. 

Carefully turn each squash over (tongs can be helpful)

Shred the interior of the squash lightly using a fork. Squash will resemble spaghetti noodles

Fill the the squash with desired toppings, and return the squash to the oven for 20-25minutes to heat through.   Serve with garlic bread.

Squash Filling: Spinach and Mushroom Alfredo 

2 cups cup fresh spinach leaves-rinsed and dry

1 lb. Cleaned and sliced cremini mushrooms 

3 Tbs butter

1 garlic clove minced

1 TBS Worcestershire 

1 teaspoon dried Thyme

Salt pepper

Alfredo sauce-your favorite jarred brand

Monterey Jack shredded cheese-or other melty cheese

In a medium skillet on medium heat, add butter to melt, add the prepared mushrooms, Worcestershire and a pinch of salt and pepper. Sauté for 15 minutes until mushrooms are softened and golden and most of the liquid has evaporated. Turn heat to low, add garlic, thyme, and stir for 1 minute.

Fold in the spinach and let wilt.

Add 1 -2 cups alfredo sauce. 

Soon mixture into roasted spaghetti squash 

Top with a sprinkle of cheese and roast for 15-20 minutes until heated through and cheese melts.

Additional Stuffed Spaghetti Squash Filling:

Italian Sausage, Marinara and Ricotta.

Italian herbs

Mozzarella

Using cooked, crumbled Italian sausage, marinara sauce, fill each squash with 1/2 cup of mixture. Dollop 3 Tbs of ricotta cheese on each. Top with a sprinkle of mozzarella cheese and a sprinkle of Italian-herbs.  Bake 20 minutes more to heat through and melt cheese.