Creamy “spinach Pie” Spaghetti Squash! *high Protein & Low C

• total tid: 40 minutes

Ingredienser

For the spaghetti squash:

1 large spaghetti squash, seeded & halved width-wise

1 head garlic, top sliced off

Olive oil

Salt

For the sauce:

1 1/2 cup cottage cheese

4 oz feta cheese, broken up

1/2 cup almond milk

1 1/2 tbsp cornstarch

1/2 tsp salt

Pepper to taste

1 cup Parmesan cheese, packed

2 cups baby spinach

Optional for topping:

Toasted pine nuts

Chopped fresh parsley

Freshly cracked pepper

Extra Parmesan cheese

Instruktioner

Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.

Drizzle the insides of the squash with olive oil and season with some salt. Place them face down onto the sheet pan. Add the head of garlic to a separate piece of parchment paper, drizzle with a little oil and wrap the head in the parchment paper and place next to the squash. Bake for 35 minutes.

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

Meanwhile, make the sauce. Add the cottage cheese, feta, milk, cornstarch, salt and pepper to a high speed blender. Squeeze the garlic from the skins and add to the blender. Blend until smooth.

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

Gently remove the squash flesh from the skins and add it to the sauce, then toss it to coat. Cook for about 5 minutes.

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