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