- 1 spaghetti squash, 2 1/2 – 3 pounds
- 1 Tablespoon butter
- 1 medium onion, cut into 1/2” dice, 2 cups
- 4 cups washed baby spinach, 4 ounces
- 1 cup of milk
- 1 1/2 Teaspoons tapioca starch mixed with 1 Tablespoon of water
- Sea salt to taste, I used 1 1/2 Teaspoons
- 1/2 Teaspoon freshly ground pepper
- 1/2 cup freshly grated parmesan
- 1 cup grated mozzarella cheese, 4 ounces
- sliced green onions
- chopped basil or cilantro, see notes about additional herbs
- chopped fresh tomatoes
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Using a sharp knife, carefully split the spaghetti squash in half lengthwise and scrape out the seeds. Place each half face side down on the parchment paper, and bake until tender, about 30-35 minutes. When the squash is tender, remove it from the oven and using an oven mitt to hold the squash halves, scrape out the insides with a fork being careful not to burn yourself. (You can also wait until they cool enough to hold them by hand, but that takes about 45 minutes.)
- While the squash is baking, make the sauce by placing a large saucepan over medium heat. When the pan is hot, add the butter and diced onion. Cook until the onion is translucent and tender, about 10 minutes. Then add the baby spinach and cook just until barely wilted, 2-3 minutes. Add the milk and tapioca starch mixed with water. Increase the heat to bring the mixture to a boil. When it thickens, remove it from the heat and season to taste with sea salt and pepper. Stir in the parmesan and set the creamy spinach aside.
- When the spaghetti squash is done and has been scraped out of it’s shells, mix the squash with the creamy spinach mixture, and season to taste with sea salt and pepper again. Spoon the mixture back into the spaghetti squash shells, and top with the mozzarella.
- Bake the squash again at 400ºF until the cheese is browned and it’s piping hot and bubbling, about 20 minutes. Serve immediately.
- If you have leftovers they reheat really well.
This recipe is also perfect for the stronger flavored herbs like rosemary, sage, and thyme. If you want to add one of these to the dish, add one or more of these chopped fresh herbs right after you sauté the onions.
If you want to make these ahead of time, prep them right up to the step where you put the spaghetti squash mixture back into the shells, but don’t top it with the grated mozzarella. Place the filled shells into a baking dish, cover, and refrigerate for up to 2 days. When you’re ready to bake them, top with the mozzarella and bake at 350ºF until hot and bubbly, about 45 minutes.