Ingredients

• 3 tablespoons olive oil , or as needed, divided
• 1 , 2 pound
• 0.25 teaspoons kosher salt , or to taste
• 0.13 teaspoons freshly ground black pepper , or to taste
• 4 cloves garlic , unpeeled
• 1 teaspoon onion powder
• 0.5 teaspoons dried basil
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried parsley
• 1 cup chopped fresh spinach
• 6 tablespoons shredded mozzarella cheese , divided
• 6 tablespoons grated Parmesan cheese , divided

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Drizzle about 1 tablespoon olive oil over cut sides spaghetti squash; season with salt and black pepper. Place squash on a baking sheet, cut-sides down. Place unpeeled garlic on a piece of aluminum foil; drizzle with about 1 tablespoon olive oil. Wrap aluminum foil around garlic; place onto baking sheet next to squash.
3. 3 Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Cool squash and garlic until cool enough to handle. Leave the oven on.
4. 4 Peel garlic and squeeze cloves into a large bowl; smash with a fork until smooth. Add remaining 1 tablespoon olive oil, onion powder, basil, oregano, and parsley; stir into a paste.
5. 5 Scrape out squash strands into the same bowl using a fork; reserve shells. Toss squash strands with garlic paste until thoroughly coated. Stir in spinach, ¼ cup mozzarella cheese, and ¼ cup Parmesan cheese; toss to combine. Season with salt and black pepper.
6. 6 Fill squash shells evenly with spinach filling; sprinkle remaining 2 tablespoons each mozzarella and Parmesan over top. Place filled shells on the baking sheet.
7. 7 Bake in the preheated oven until cheeses melt, 7 to 10 minutes. Turn on the broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes.

Nutrition per serving