Creamy (High Protein) Spinach Pie Spaghetti Squash
Creamy (High Protein) Spinach Pie Spaghetti Squash
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash, large, seeded and halved width-wise
- 1 head garlic, top sliced off
- 2 tablespoons olive oil, as needed for drizzling
- 1/2 teaspoon salt, as needed
For the Creamy Sauce
- 1 1/2 cups cottage cheese
- 4 ounces feta cheese, broken up
- 1/2 cup almond milk
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, to taste
- 1 cup Parmesan cheese, packed
- 2 cups baby spinach
Optional Toppings
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon black pepper, freshly cracked
- 1/4 cup Parmesan cheese, extra, for serving
Instructions
- 1
Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside.
⏱️ 5 min•🌡️ 425
- 2
Drizzle the insides of the halved spaghetti squash with olive oil and season generously with salt. Place them face down onto the prepared sheet pan.
⏱️ 3 min
- 3
Place the head of garlic on a separate small piece of parchment paper. Drizzle with a little olive oil, then wrap the garlic head in the parchment paper to create a packet. Place the garlic packet next to the spaghetti squash on the sheet pan.
⏱️ 2 min
- 4
Bake the spaghetti squash and garlic for 35 minutes, or until the squash is tender when pierced with a fork.
⏱️ 35 min•🌡️ 425
- 5
Remove the sheet pan from the oven and allow the spaghetti squash and garlic to cool for at least 10 minutes. This passive cooling time helps the squash strands firm up slightly and makes it easier to handle the garlic.
⏱️ 10 min
- 6
While the squash cools, prepare the sauce. Add the cottage cheese, feta cheese, almond milk, cornstarch, 1/2 teaspoon salt, and pepper to taste into a high-speed blender.
⏱️ 3 min
- 7
Once the garlic is cool enough to handle, carefully squeeze the softened roasted garlic cloves from their skins directly into the blender with the other sauce ingredients. Blend until the mixture is completely smooth and creamy.
⏱️ 2 min
- 8
Pour the blended sauce mixture into a medium saucepan. Heat over medium heat, stirring occasionally, until it begins to steam and slightly thicken. Do not bring to a rolling boil.
⏱️ 5 min
- 9
Once the sauce is steaming, add the 1 cup of Parmesan cheese and the baby spinach to the warm mixture. Stir continuously until the Parmesan cheese is fully melted and the spinach has wilted and cooked down.
⏱️ 3 min
- 10
Using a fork, gently scrape the cooked spaghetti squash flesh from the skins, creating spaghetti-like strands. Add the squash strands directly into the saucepan with the creamy spinach sauce.
⏱️ 5 min
- 11
Toss the spaghetti squash with the sauce until it is thoroughly coated. Continue to cook for about 5 minutes, allowing the squash to absorb the flavors and heat through.
⏱️ 5 min
- 12
To serve, divide the creamy spaghetti squash among pasta bowls. Garnish with toasted pine nuts, chopped fresh parsley, freshly cracked black pepper, and extra Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy (High Protein) Spinach Pie Spaghetti Squash
For the Spaghetti Squash
- 1 spaghetti squash, large, seeded and halved width-wise
- 1 head garlic, top sliced off
- 2 tablespoons olive oil, as needed for drizzling
- 1/2 teaspoon salt, as needed
For the Creamy Sauce
- 1 1/2 cups cottage cheese
- 4 ounces feta cheese, broken up
- 1/2 cup almond milk
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, to taste
- 1 cup Parmesan cheese, packed
- 2 cups baby spinach
Optional Toppings
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon black pepper, freshly cracked
- 1/4 cup Parmesan cheese, extra, for serving
Instructions
- 1
Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside.
⏱️ 5 min•🌡️ 425 - 2
Drizzle the insides of the halved spaghetti squash with olive oil and season generously with salt. Place them face down onto the prepared sheet pan.
⏱️ 3 min - 3
Place the head of garlic on a separate small piece of parchment paper. Drizzle with a little olive oil, then wrap the garlic head in the parchment paper to create a packet. Place the garlic packet next to the spaghetti squash on the sheet pan.
⏱️ 2 min - 4
Bake the spaghetti squash and garlic for 35 minutes, or until the squash is tender when pierced with a fork.
⏱️ 35 min•🌡️ 425 - 5
Remove the sheet pan from the oven and allow the spaghetti squash and garlic to cool for at least 10 minutes. This passive cooling time helps the squash strands firm up slightly and makes it easier to handle the garlic.
⏱️ 10 min - 6
While the squash cools, prepare the sauce. Add the cottage cheese, feta cheese, almond milk, cornstarch, 1/2 teaspoon salt, and pepper to taste into a high-speed blender.
⏱️ 3 min - 7
Once the garlic is cool enough to handle, carefully squeeze the softened roasted garlic cloves from their skins directly into the blender with the other sauce ingredients. Blend until the mixture is completely smooth and creamy.
⏱️ 2 min - 8
Pour the blended sauce mixture into a medium saucepan. Heat over medium heat, stirring occasionally, until it begins to steam and slightly thicken. Do not bring to a rolling boil.
⏱️ 5 min - 9
Once the sauce is steaming, add the 1 cup of Parmesan cheese and the baby spinach to the warm mixture. Stir continuously until the Parmesan cheese is fully melted and the spinach has wilted and cooked down.
⏱️ 3 min - 10
Using a fork, gently scrape the cooked spaghetti squash flesh from the skins, creating spaghetti-like strands. Add the squash strands directly into the saucepan with the creamy spinach sauce.
⏱️ 5 min - 11
Toss the spaghetti squash with the sauce until it is thoroughly coated. Continue to cook for about 5 minutes, allowing the squash to absorb the flavors and heat through.
⏱️ 5 min - 12
To serve, divide the creamy spaghetti squash among pasta bowls. Garnish with toasted pine nuts, chopped fresh parsley, freshly cracked black pepper, and extra Parmesan cheese, if desired.
⏱️ 2 min