Creamy High Protein Spinach Pie Spaghetti Squash by @starinfinitefood

55 min

2 servings

🎃

1.4 kg

Spaghetti squash

🧄

45 g

Garlic

🫒

15 ml

Olive oil

🧂

5 g + 0.5 tsp

Salt

🧀

340 g

Cottage cheese

🧀

110 g

Feta cheese

🥛

120 ml

Almond milk

🌽

12 g

Cornstarch

⚫

1 g

Pepper

🧀

130 g

Parmesan cheese

🥬

60 g

Baby spinach

🥜

16 g

Pine nuts

🌿

8 g

Parsley

  1. Preheat

    Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper.

  2. Drizzle
    • spaghetti squash
    • olive oil
    • salt

    Drizzle the cut sides of the spaghetti squash with olive oil. Season the squash with salt.

  3. Place
    • spaghetti squash
    • garlic
    • olive oil

    Place the spaghetti squash cut-side down on the lined sheet pan. Wrap the garlic in parchment paper after drizzling it with olive oil.

  4. Roast
    • spaghetti squash
    • garlic

    Roast the squash and garlic for 35 minutes. Remove the sheet pan from the oven and let the squash cool enough to handle.

  5. Squeeze
    • garlic
    • cottage cheese
    • feta cheese

    Squeeze the roasted garlic cloves from their skins. Add the garlic, cottage cheese, feta cheese, almond milk, cornstarch, salt, and black pepper to the blender.

  6. Blend
    • cottage cheese
    • feta cheese
    • almond milk

    Blend the sauce ingredients until completely smooth. Pour the blended sauce into the saucepan.

  7. Heat
    • Parmesan cheese

    Heat the sauce over medium heat until steaming. Stir in 1 cup of Parmesan cheese until melted.

  8. Add
    • baby spinach

    Add the baby spinach to the warm sauce. Stir until the spinach is wilted.

  9. Add
    • spaghetti squash

    Scrape the cooled spaghetti squash flesh from its skin. Add the squash strands to the sauce.

  10. Toss
    • spaghetti squash

    Toss the squash in the sauce until coated. Cook the coated squash for about 5 minutes.

  11. Divide
    • Parmesan cheese
    • pine nuts
    • fresh parsley

    Divide the creamy squash among four pasta bowls. Top with the remaining Parmesan cheese, pine nuts, fresh parsley, and black pepper.

  12. Serve
    • Pepper
    • Parmesan cheese
    • Pine nuts

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

Creamy High Protein Spinach Pie Spaghetti Squash by @starinfinitefood

55 min

2 servings

🎃

1.4 kg

Spaghetti squash

🧄

45 g

Garlic

🫒

15 ml

Olive oil

🧂

5 g + 0.5 tsp

Salt

🧀

340 g

Cottage cheese

🧀

110 g

Feta cheese

🥛

120 ml

Almond milk

🌽

12 g

Cornstarch

⚫

1 g

Pepper

🧀

130 g

Parmesan cheese

🥬

60 g

Baby spinach

🥜

16 g

Pine nuts

🌿

8 g

Parsley

Preparation Steps

  1. Step 1/12

    Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper.

    🍳sheet pan
    📜parchment paper

  2. Step 2/12

    Drizzle the cut sides of the spaghetti squash with olive oil. Season the squash with salt.

    🎃spaghetti squash
    🫒olive oil
    🧂salt
    🍳sheet pan

  3. Step 3/12

    Place the spaghetti squash cut-side down on the lined sheet pan. Wrap the garlic in parchment paper after drizzling it with olive oil.

    🎃spaghetti squash
    🧄garlic
    🫒olive oil
    🍳sheet pan
    📜parchment paper

  4. Step 4/12

    Roast the squash and garlic for 35 minutes. Remove the sheet pan from the oven and let the squash cool enough to handle.

    🎃spaghetti squash
    🧄garlic
    🍳sheet pan

  5. Step 5/12

    Squeeze the roasted garlic cloves from their skins. Add the garlic, cottage cheese, feta cheese, almond milk, cornstarch, salt, and black pepper to the blender.

    🧄garlic
    🧀cottage cheese
    🧀feta cheese
    🥛almond milk
    🌽cornstarch
    🧂salt
    ⚫black pepper
    🔪knife
    🪵cutting board

  6. Step 6/12

    Blend the sauce ingredients until completely smooth. Pour the blended sauce into the saucepan.

    🧀cottage cheese
    🧀feta cheese
    🥛almond milk
    🌽cornstarch
    🧂salt
    ⚫black pepper
    🧄garlic
    🍲saucepan

  7. Step 7/12

    Heat the sauce over medium heat until steaming. Stir in 1 cup of Parmesan cheese until melted.

    🧀Parmesan cheese
    🍲saucepan
    🥄spatula

  8. Step 8/12

    Add the baby spinach to the warm sauce. Stir until the spinach is wilted.

    🥬baby spinach
    🍲saucepan
    🥄spatula

  9. Step 9/12

    Scrape the cooled spaghetti squash flesh from its skin. Add the squash strands to the sauce.

    🎃spaghetti squash
    🍴fork
    🍲saucepan

  10. Step 10/12

    Toss the squash in the sauce until coated. Cook the coated squash for about 5 minutes.

    🎃spaghetti squash
    🍲saucepan
    🥄spatula

  11. Step 11/12

    Divide the creamy squash among four pasta bowls. Top with the remaining Parmesan cheese, pine nuts, fresh parsley, and black pepper.

    🧀Parmesan cheese
    🥜pine nuts
    🌿fresh parsley
    ⚫black pepper
    🍝pasta bowl

  12. Step 12/12

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

Composition

Ingredients

Types

Vegetables, Fats and oils, Seasonings, Dairy, Plant-based milk, Thickening agents, Nuts and seeds

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), Parmesan cheese (packed, extra, for topping, optional), Pine nuts (toasted, for topping, optional), Parsley (chopped fresh, for topping, optional)

Allergens

milk, tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

390 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 27g, Fiber: 6g, Fat: 22g, Saturated fat: 10g

Nutritional Information

Minerals

Calcium: 430mg, Potassium: 680mg, Iron: 3.2mg, Sodium: 760mg

Vitamins

Vitamin A: 500mcg RAE, Vitamin C: 19mg, Vitamin K: 240mcg, Folate: 120mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

sheet pan, parchment paper, knife, cutting board, saucepan, spatula, pasta bowl, measuring cups, measuring spoons

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Weeknight meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Velvety, Tender, Melty, Crunchy

Flavors

Savory, Cheesy, Garlicky, Herby, Nutty, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Store without toppings,Thaw overnight in the refrigerator,Reheat gently with a splash of almond milk)