Gluten-free – Vegan – Low-carb
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This dish is a perfect healthy fall dinner. It is stuffed with garlic spinach and creamy cheeses. It is pretty simple to put together and makes for a low carb dish. It tastes so good you won’t even know its loaded with vegetables. Spinach is one of my favorite vegetables. I add it to almost everything. Squash is high in vitamins A, B6, and C, folate, magnesium, fiber, and riboflavin.
INGREDIENTS
- 1 spaghetti squash
- 1-2 TBSP olive oil divided
- 3-4 garlic cloves
- 8 oz spinach, fresh or frozen
- 1 cup vegan cream cheese (could do a vegan ricotta too)
- 1 cup of vegan feta divided
- 2 TBSP Pine nuts
INSTRUCTIONS
Spaghetti Squash
- Preheat oven to 400°F.
- Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.
- Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
- Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.
Cheesy Spinach
- In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the cream cheese to combine. Season with salt and pepper to taste. Fold in half of the feta.
Stuffed Spaghetti Boats
- Add the cheesy spinach mixture into each squash boat and stir to mix. Top with vegan feta and pine nuts.
- Bake at 350°F for 10 minutes, then turn your oven to broil and bake another 3 minutes or until hot, cheesy and slightly golden-brown on top.
- Serve immediately while hot!