Twice Baked Spaghetti Squash with Spinach, Mushrooms, and a Creamy Swiss Dijon Sauce
A delicious take on the classic spaghetti, this sauce will have you forgetting about alfredo forever!
Equipment
- Baking sheet
- 2 Skillets
- Kitchen knife
Ingredients
- 3 tbsp Olive Oil
- 1 large Spaghetti Squash
- 1 1/2 cups Sliced Mushrooms I used Baby Bellas
- 2 handfuls Spinach
- 3/4 cup Heavy Whipping Cream
- 1 cup Shredded Swiss Cheese
- 2 tbsp Dijon Mustard
- 1 tbsp Butter
- 2 cloves Garlic
- Salt and Pepper to taste
Instructions
- Heat oven to 350. Slice spaghetti squash in half and scrape out the seeds. Drizzle with a little olive oil and a sprinkle on salt and bake face down until can pierce the skin easily.
- While the squash is cooking, in a large skillet, warm butter and add minced garlic. Gradually add in cream while turning the heat down.
- Stir in cheese and mustard, stirring often and let reduce to create a thicker sauce. Salt and pepper to taste.
- In a second skillet, lightly sauté the mushrooms in a bit of oil. Add your spinach and cook until wilted. Combine with the sauce.
- Taking the squash out of the oven, using a fork, scrape out the squash creating 'noodle' like strings. Add these to the sauce mixture.
- Mix all well and return to each 'shell' of the squash and top with additional swiss cheese. Bake until browned on the top-about 10 minutes. Enjoy!Variation: for the carnivores out there, add in some shredded chicken!