INGREDIENTS:
1 cup Cow's Milk, Whole
1 1/4 cups Frozen Spinach (thawed, drained)
1 tbsp Fresh Sage (chopped)
1 tbsp Thyme (fresh)
2 Garlic (clove, minced)
8 ozs Mozzarella Cheese (shredded, divided)
Sea Salt & Black Pepper (to taste)
2 Spaghetti Squash (small, halved lengthwise, seeds removed)
1/4 cup Parmigiano Reggiano (grated)
DIRECTIONS:
Preheat the oven to 425ºF (220ºC).
Mix the milk, spinach, sage, thyme, garlic, and 2/3 of the mozzarella in a bowl. Season with salt and pepper.
Season the squash with salt and pepper and place in a baking dish. Fill with the spinach mixture. Top with the remaining mozzarella and parmesan. Cover with foil.
Bake the squash for 30 minutes. Remove the foil then bake for 20 minutes or until the squash is tender and the cheese is golden.
Use a fork to scrape the squash into strands and mix with the cheese. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals one half of a spaghetti squash.
More Flavor
Try other cheeses. Add protein of choice.
Additional Toppings
Basil, red pepper flakes, and/or pine nuts.
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