Creamy spinach paneer spaghetti squash bowls
Uncooked spaghetti squash
3 pound(s), 1 large, halved lengthwise and seeded
½ cup(s), chopped
2 clove(s), medium, minced
Fresh baby spinach
Plain fat free Greek yogurt
2 oz, firm variety, or ricotta salata, cubed
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Coat cut sides of squash with cooking spray and arrange squash cut side down on prepared pan. Roast until strands of squash separate when scraped with a fork, about 35 minutes. Remove from oven and cool slightly. Scrape all squash into strands, leaving strands inside squash shells.
- Meanwhile, heat a medium nonstick skillet over medium heat. Add oil to pan and swirl to coat. Add onion and garlic. Cook until lightly browned and crisp-tender, about 4 minutes. Add garam masala and cook 30 seconds, stirring constantly so spices don’t burn. Add spinach and cook until wilted, tossing frequently, about 2 minutes. Reduce heat to low. Stir in yogurt, salt, and cheese and cook just until warmed, about 2 minutes. Divide mixture evenly between squash halves.
- Serving size: 1 filled spaghetti squash half