Yields:4
Prep Time: 10 min.
Total Time: 1hr. 10 min.

Ingredients:

2 mediun spaghetti squash
Extra-virgin olive oil, for drizzling
Kosher saltFreshly ground black pepper
1 -16oz. jar lassic Alfredo Sauce (your brand choice)1/2 cup freshly grated Parmesan
8 oz. baby spinach
1 cup shreadded mozzarella
Torn fresh basil, for garnish

Directions:

1. Preheat oven to 425. Slice spaghetti squash lengthwise, then scoop out and discard seeds. Drizzle cut sides with oil and season with salt and pepper.
2. Place squash cut-side down on a large, rimmed baking sheet. Roast until tender about 43-45 minutes. Let cool slightly. Using a fork, break up squash strands.
3. Meanwhile, in a large skillet over medium heat, heat Alfredo Sauce until bubbly. Add squash and Parmesan and toss to coat. Add spinach and stir until wilted, about 5 minutes.
4. Transfer mixture backinto squash halves and sprinkle with mozzarella. Bake until cheese is golden and bubbly, 10 to 12 minutes more. If a golden top is desired, broil top 2 to 3
minutes more. Garnish with fresh basil.