Cheesy Baked Spaghetti Squash Boats With Salami Sundried Tomatoes and Spinach recipes
Ingredients
- 2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
- kosher salt
- 1 head garlic
- 1 tablespoon olive oil
- 8 ounces cream cheese
- 1 cup whole milk
- freshly ground black pepper
- 6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips
- 5 ounces baby spinach (about 4 packed cups)
- 1/2 cup marinated sundried tomatoes (about 2 ounces), coarsely chopped
- 1/4 cup finely grated Parmesan (about 1/2 ounce)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella (about 6 ounces), divided
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments