🍝 One-Pan Creamy Garlic Spaghetti Squash with Spinach & Sundried Tomatoes

✨ Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 2 cups fresh spinach (roughly chopped)
• 1/3 cup sundried tomatoes (chopped)
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/4 cup grated Parmesan cheese (optional)
• Salt & black pepper to taste
• Red pepper flakes (optional, for a little heat)
• Fresh basil for garnish (optional)

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✨ Instructions:

• Cook the Spaghetti Squash:
• Preheat oven to 400°F (200°C).
• Cut squash in half lengthwise, remove seeds.
• Drizzle olive oil + sprinkle salt and pepper.
• Place face down on a baking sheet.
• Roast for about 30-40 minutes until tender.
• Scrape into "spaghetti strands" using a fork.
• Prepare the Creamy Sauce (One-Pan!):
• In a large skillet over medium heat, add olive oil.
• Sauté minced garlic for 1–2 minutes until fragrant.
• Add chopped sundried tomatoes and spinach. Cook until spinach wilts.

Make it Creamy

• Pour in heavy cream, stir, and let it simmer for 2–3 minutes.
• Add Parmesan if using.
• Season with salt, pepper, and optional red pepper flakes.

Combine Everything

• Add the cooked spaghetti squash strands into the skillet.
• Toss everything together gently until fully coated with creamy sauce.

Serve

• Top with fresh basil or extra Parmesan if you like!
• Enjoy immediately — best while warm!

🌟 Bonus: Quick Tips

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• Want it vegan? ➔ Use coconut cream + nutritional yeast instead of dairy.
• Need protein? ➔ Add grilled chicken, shrimp, or tofu cubes.