Karina Sharma
Squash, spinach, tomatoes, cheese, olive oil, garlic, oregano, salt, pepper.
Cut the spaghetti squash in half lengthwise. Scoop out the seeds and drizzle the inside with olive oil, salt, and pepper.
Place the squash halves face down on a baking sheet. Roast at 400°F (200°C) for about 30-40 minutes.
Sauté spinach and cherry tomatoes until wilted and soft. Add cooked quinoa or rice if using, then stir in garlic powder, oregano, salt, and pepper.
Once the squash is done roasting, gently scrape the flesh into spaghetti-like strands. Mix it with your sautéed filling.
Serve your Stuffed Spaghetti Squash warm and enjoy the flavors.