Keto Spinach Stuffed Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil or avocado oil
• 3 cups fresh spinach (chopped)
• 2 cloves garlic (minced)
• 1/2 cup cream cheese (softened)
• 1/2 cup shredded mozzarella or cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: red pepper flakes or Italian seasoning for extra flavor

Instructions:

1. Prepare the squash:
   Preheat your oven to 400°F (200°C).
   Cut the spaghetti squash in half lengthwise and scoop out the seeds.
   Brush the inside with 1 tbsp olive oil, then sprinkle with salt and pepper.
2. Roast the squash:
   Place the squash halves cut side down on a baking sheet lined with parchment paper.
   Roast for about 30-40 minutes, or until the flesh easily shreds with a fork.
3. Cook the spinach filling:
   While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat.
   Add minced garlic and sauté until fragrant (about 1 minute).
   Add chopped spinach and cook until wilted, about 3-4 minutes.
   Remove from heat.
4. Mix the filling:
   In a bowl, combine the cooked spinach and garlic, cream cheese, mozzarella, and half of the Parmesan cheese. Mix well. Add salt, pepper, and any optional spices to taste.
5. Stuff the squash:
   Once the squash is roasted and cool enough to handle, use a fork to shred the flesh into spaghetti-like strands but keep it inside the squash shell.
   Mix the squash strands gently with the filling mixture.
   Spoon the mixture back into the squash shells evenly.
6. Bake again:
   Sprinkle the remaining Parmesan cheese on top.
   Bake for another 10-15 minutes at 375°F (190°C), until the cheese is melted and bubbly.
7. Serve:
   Let it cool for a few minutes and then serve warm.