Creamy "Spinach Pie" Spaghetti Squash by @starinfinitefood

1h

4 servings

🎃

1

Spaghetti squash

🧄

1 head

Garlic

🫒

Olive oil

🧂

0.5 tsp

Salt

🧀

360 ml

Cottage cheese

🧀

110 g

Feta cheese

🥛

120 ml

Almond milk

🌽

1.5 tbsp

Cornstarch

⚫

Pepper

🧀

100 g

Parmesan cheese

🥬

60 g

Baby spinach

🥜

Pine nuts

🌿

Parsley

  1. Preheat

    Preheat the oven to 425.

  2. Line

    Line a sheet pan with parchment paper and set aside.

  3. Drizzle
    • Spaghetti squash
    • Olive oil
    • Salt

    Drizzle the insides of the squash with olive oil and season with salt, then place them face down onto the sheet pan.

  4. Add
    • Garlic
    • Olive oil

    Add the head of garlic to a separate piece of parchment paper, drizzle with a little oil and wrap it, then place next to the squash.

  5. Bake
    • Spaghetti squash
    • Garlic

    Bake for 35 minutes.

  6. Cool
    • Spaghetti squash

    Remove the sheet pan from the oven and allow the squash to cool.

  7. Add
    • Cottage cheese
    • Feta cheese
    • Almond milk

    Add the cottage cheese, feta, milk, cornstarch, salt and pepper to a high speed blender.

  8. Squeeze
    • Garlic

    Squeeze the garlic from the skins and add to the blender, then blend until smooth.

  9. Add

    Add the sauce mixture to a saucepan and heat over medium heat.

  10. Add
    • Parmesan cheese
    • Baby spinach

    Once it begins to steam, add the Parmesan and the spinach to the warm mixture and stir until the cheese is melted and the spinach is wilted and cooked.

  11. Add
    • Spaghetti squash

    Gently remove the squash flesh from the skins and add it to the sauce, then toss it to coat.

  12. Cook

    Cook for about 5 minutes.

  13. Serve
    • Parsley
    • Pine nuts
    • Pepper

    To serve, place the squash into a pasta bowl, top with the parsley, pine nuts, pepper and extra Parmesan.

Creamy "Spinach Pie" Spaghetti Squash by @starinfinitefood

1h

4 servings

🎃

1

Spaghetti squash

🧄

1 head

Garlic

🫒

Olive oil

🧂

0.5 tsp

Salt

🧀

360 ml

Cottage cheese

🧀

110 g

Feta cheese

🥛

120 ml

Almond milk

🌽

1.5 tbsp

Cornstarch

⚫

Pepper

🧀

100 g

Parmesan cheese

🥬

60 g

Baby spinach

🥜

Pine nuts

🌿

Parsley

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425.

  2. Step 2/13

    Line a sheet pan with parchment paper and set aside.

    🍳Sheet pan
    📜Parchment paper

  3. Step 3/13

    Drizzle the insides of the squash with olive oil and season with salt, then place them face down onto the sheet pan.

    🎃Spaghetti squash
    🫒Olive oil
    🧂Salt
    🍳Sheet pan

  4. Step 4/13

    Add the head of garlic to a separate piece of parchment paper, drizzle with a little oil and wrap it, then place next to the squash.

    🧄Garlic
    🫒Olive oil
    📜Parchment paper
    🍳Sheet pan

  5. Step 5/13

    Bake for 35 minutes.

    🎃Spaghetti squash
    🧄Garlic
    🍳Sheet pan

  6. Step 6/13

    Remove the sheet pan from the oven and allow the squash to cool.

    🎃Spaghetti squash
    🍳Sheet pan

  7. Step 7/13

    Add the cottage cheese, feta, milk, cornstarch, salt and pepper to a high speed blender.

    🧀Cottage cheese
    🧀Feta cheese
    🥛Almond milk
    🌽Cornstarch
    🧂Salt
    ⚫Pepper

  8. Step 8/13

    Squeeze the garlic from the skins and add to the blender, then blend until smooth.

    🧄Garlic

  9. Step 9/13

    Add the sauce mixture to a saucepan and heat over medium heat.

    🍲Saucepan

  10. Step 10/13

    Once it begins to steam, add the Parmesan and the spinach to the warm mixture and stir until the cheese is melted and the spinach is wilted and cooked.

    🧀Parmesan cheese
    🥬Baby spinach
    🍲Saucepan

  11. Step 11/13

    Gently remove the squash flesh from the skins and add it to the sauce, then toss it to coat.

    🎃Spaghetti squash
    🍲Saucepan

  12. Step 12/13

    Cook for about 5 minutes.

    🍲Saucepan

  13. Step 13/13

    To serve, place the squash into a pasta bowl, top with the parsley, pine nuts, pepper and extra Parmesan.

    🌿Parsley
    🥜Pine nuts
    ⚫Pepper
    🧀Parmesan cheese
    🍝Pasta bowl

Composition

Ingredients

Types

Vegetables, Oils, Spices, Dairy, Plant-based Milk, Tree Nuts, Starches, Nuts, Seeds, Herbs

Ingredients

Spaghetti squash, Garlic, Olive oil, Salt, Cottage cheese, Feta cheese, Almond milk, Cornstarch, Pepper, Parmesan cheese, Baby spinach, Pine nuts, Parsley

Notes

Spaghetti squash (large, seeded and halved width-wise), Garlic (top sliced off), Salt (for the squash, for the sauce), Feta cheese (broken up), Pepper (to taste, freshly cracked, optional topping), Parmesan cheese (packed, extra, optional topping), Pine nuts (toasted, optional topping), Parsley (chopped fresh, optional topping)

Allergens

Gluten, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Carb, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 20g, Fat: 17g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 350mg, Sodium: 780mg, Iron: 1.5mg, Potassium: 480mg

Vitamins

Vitamin A: 450mcg, Vitamin K: 75mcg, Vitamin C: 10mg, Folate: 40mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Sheet pan, Parchment paper, Saucepan, Pasta bowl

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Autumn, Everyday

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Melty

Flavors

Cheesy, Garlicky, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerated leftovers : 3-4 days (store in an airtight container), Reheating : N/A (reheat gently in a saucepan or microwave, stirring to restore creaminess)