• Medium Spaghetti squash (2-3lbs)
• 2.5 tbsp minced garlic
• 1 tsp avocado or olive oil
• 5 oz chopped spinach
• 1/2 c heavy cream
• 1 tbsp cream cheese
• 1/2 c freshly grated parm
• salt and pepper to taste
• grated mozz

1. Pre-heat oven to 400
2. Slice squash in half lengthwise, scoop out seeds (you can put squash in microwave to soften -- pierce a few times with a knife and cook for 3-5 min, based on size)
3. Rub cut-side of squash with a little olive oil and place face-down on baking sheet
4. Roast 40 min, or until tender and easily pierced with fork
5. While roasting squash, start sauce
6. Bring drizzle of olive oil to med-high heat and saute until fragrant
7. add spinach and stir until wilted
8. Add cream cheese, if using, and parm. Stir well
9. Season with salt/pepper and remove from heat
10. Remove squash from oven, reduce heat to 350
11. Allow squash to cool until easily handled or use oven mitt
12. Fluff strands of spaghetti squash
13. pour sauce over each squash boat, stir to mix, top with mozz and parm
14. Bake at 350 for 20 min or until hot and bubbly
15. Can use broiler to brown cheese a bit

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