Spinach Stuffed Spaghetti Squash

Ingredients

• 1 spaghetti squash
• 1-2 tbsp olive oil divided
• 3 garlic cloves
• 7 oz spinach 200g, fresh or frozen
• 2/3 cup dairy-free cream cheese or cashew cream, *see recipe notes
• salt and pepper to taste
• 1 cup vegan feta cheese 150g, optional
• 3/4 cup dairy-free cheese 75g, grated, optional

Instructions

Cook Spaghetti Squash

1. Preheat oven to 400°F (200°C).
2. Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.
3. Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
4. Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.

Spinach Cream

1. In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.

Stuffed Spaghetti Boats

1. Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.
2. Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
3. Serve immediately while hot with toasted pine nuts and fresh thyme on top!