2 medium spaghetti squash
2 teaspoons extra virgin olive oil
Salt and black pepper, to taste
4 garlic cloves, minced
3 packed cups baby spinach, sliced (or any choice of green such as swiss chard or kale)
1/2 cup grated Parmesan cheese
2 cups marinara sauce (I used Paesana, a low sugar variety)
1 cup + 1/4 cup separated, shredded part-skim mozzarella cheese
Pizza spices including a pinch of red pepper flakes, garlic powder, oregano, basil, optional
Prepare the spaghetti squash (can be done in advance and stored in the refrigerator for about 4 days)
Preheat the oven to 425 F degrees.
Place the spaghetti squash flesh side down on a baking sheet lined with parchment paper.
Use a very sharp chef’s knife to cut off the tip-top and bottom ends of each spaghetti squash so that they are able to stand upright. Slice the spaghetti squash down the middle width-wise. Repeat with the other squash.
Bake for about 40 minutes, until the cut sides are turning golden and the inside able to be pierced through with a fork. Use a spoon and scoop out the seeds and discard from the center of the squash.
Cook the spinach: In a large skillet over medium heat, add 1 teaspoon olive oil and garlic. Sauté until fragrant, about 30 seconds. Add the spinach and cook, stirring often, until it’s wilted. Set aside.
Fluff the interiors of the squash with a fork to make the insides spaghetti-like. Scoop them out and place in a separate bowl. Add the spinach, cheeses, salt, pepper and sauce with the flesh of the spaghetti squashes. Stir to combine and scoop into each spaghetti squash bowl evenly. Top with the additional 1/4 cup mozzarella evenly.