Vegetarian Spaghetti Squash With Spinach, Comté Cheese And Sage

stings of a spaghetti squash mixed with creamy Comté cheese and spinach filling.

5 from 1 vote

Vegetarian Spaghetti Squash With Spinach, Comté Cheese And Sage

This Vegetarian Spaghetti Squash is stuffed with a creamy of spinach, nutty Comté cheese, and fragrant sage, and baked to golden perfection. Incredibly easy to prepare, most of the work happens right in the oven, delivering a stress-free, comforting dish that’s as flavorful as it is satisfying!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: French, Fusion

Diet: Vegetarian

Servings:

Calories: 456kcal

Author: Ninon Michels

Ingredients

1 spaghetti squash (around 2.5 pounds / 1.2 kg)
1 tablespoon extra-virgin olive oil
½ pound fresh spinach washed and spun dry
2 medium garlic cloves thinly minced
2 cups grated Comté cheese (plus 1 cup (100g) to top the squash)
½ cup heavy cream
1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
¾ teaspoon kosher salt plus more to sprinkle on the squash
¼ teaspoon black pepper

US Customary - Metric

Instructions

Prepare the squash – Preheat the oven to 400°F (200°C) with the fan on. Cut the spaghetti squash in half lengthwise, scoop out the seeds with a spoon, and place the halves cut-side up on a baking sheet or baking dish.
Pre-bake the squash – Brush the squash with olive oil, season with salt, and bake for 40 minutes, or until tender and lightly golden.
Cook the spinach – While the squash is baking, heat olive oil in a pan, then add the spinach and minced garlic. Cook, stirring regularly, until the spinach is wilted.
Chop the spinach – Transfer the cooked spinach to a chopping board and chop it with a knife.
Make the filling – In a bowl, combine the chopped spinach, grated Comté, cream, herbs, salt, and pepper. Stir well and set aside.
Stuff the squash – Remove the squash from the oven and spoon the spinach and cheese filling into the squash halves.
Finish baking – Top with the remaining grated Comté and return to the oven. Bake for another 25-30 minutes, or until golden brown on top and bubbling.
Serve and enjoy – Optionally, sprinkle with fresh thyme. Serve immediately, and using a fork, gently mix the spaghetti squash strands with the spinach Comté filling. Enjoy!

Notes

Choose a ripe squash - Look for spaghetti squash that is firm, free from soft spots, and has a rich yellow color for the best texture and flavor.
Cutting the squash - Some squashes have very hard skin, which can be dangerous to cut. If the squash is too hard, poke it with a fork, microwave in 1-minute bursts for about 4-5 minutes until soft, or roast the whole squash at 375°F (190°C) for 10-15 minutes to soften it for safer cutting.
Pre-bake the squash - Pre-baking ensures the squash is fully cooked through, and the filling is melted but not burnt. Skipping this step can leave some parts of the squash raw while the top becomes too dry.

Nutrition