Can I freeze this dish?

Yes! You can freeze up to 6 months. Let the spaghetti squash thaw in room temperature and then warm on stovetop.

Can I spiralize spaghetti squash?

No, the spaghetti squash comes out like noodles once it is cooked. If you want a squash you can spiralize, try yellow summer squash!

Creamed Spaghetti Squash

Description

Creamed spaghetti squash with spinach, garlic, onions, and topped with a nutritious nut free Butternut Squash “Cheez” Sauce! A new comfort food staple!

Ingredients

Units Scale

1 small organic spaghetti squash (small-medium size)
1 white onion
1 garlic clove
2 cups spinach
2/3 cups Butternut Squash “cheez” sauce
Pumpkin seeds for garnish

Instructions

Preheat oven to 375 degrees F.
Cut spaghetti squash in half long ways and take out all the seeds. Lay open side down on parchment lined baking sheet. Place in the oven for 30-40 minutes or until tender and you can pull apart with a fork easily.
While the spaghetti squash is cooking. Chop onions, garlic, and spinach.
Sauté onions and garlic in a skillet with a little water or oil. Once translucent add the chopped spinach and stir until the spinach is wilted. Turn off heat.
When spaghetti squash is done pull apart with a fork and add to onion and spinach mixture. Add the butternut cheese sauce. Stir on medium heat until all combined, salt and pepper to taste. Serve warm.

Notes

Keeps in refrigerator for 1 week.
Freezer instructions: Stores up to 6 months in the freezer. Let the cooked squash cool completely before transferring to a freezer-safe bag. Make sure to get as much air as possible out of the bag.

Prep Time: 5 minutes
Cook Time: 35
Category: side dish
Method: baked
Cuisine: American

Keywords: vegan side dish, creamed spaghetti squash, spaghetti squash