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Instructions |
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Preheat to 425.
Slice spaghetti squash lengthwise, then scoop out
& discard seeds. Drizzle cut sides with oil and
season with salt & pepper.
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Place squash cut-side down on a baking sheet.
Roast until tender, 43-45 minutes. Let cool
slightly.
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Using a fork, break up squash strands.
In large skillet over medium heat, heat alfredo
sauce until bubbly. Add squash and parmesan & toss
to coat. Add spinach & stir until wilted, about 5
minutes.
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Transfer mixture back into squash halves and
sprinkle with mozzarella. Bake until cheese is
golden & bubbly, 10-12 minutes more.
Garnish with fresh basil.
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| Serving
Suggestions |
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Pair with Rotisserie Chicken
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Originally Submitted
12/14/2017
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