Mini Spaghetti Squash Skillets

  • Yield:
  • Prep Time:
    15 minutes
  • Cook Time:
    50 minutes

4 slices eureka!® Seeds the Day® Organic Bread, toasted and cubed

1 spaghetti squash

2 tablespoons olive oil, divided

2 tablespoons minced garlic

5 ounces spinach, chopped

½ cup heavy cream

1 tablespoon cream cheese

½ cup asiago cheese, shredded

Salt and pepper, to taste

¼ cup mozzarella cheese, shredded

1 tablespoon chives


Special Tools:

4 mini skillets

  1. Preheat oven to 400˚F. Slice spaghetti squash in half lengthwise and scoop out seeds. Drizzle olive oil evenly on spaghetti squash and place on baking sheet face-down. Bake until tender and easily pierced with a fork (approximately 40 minutes). Remove from heat and let cool. Reduce oven heat to 350ºF.
  2. Using a fork, separate and fluff the strands of spaghetti squash and set aside.
  3. In a medium saucepan, heat olive oil. Stir in garlic and sauté until fragrant. Add spinach and stir until wilted. Add heavy cream, cream cheese, asiago cheese, salt and pepper and stir until well combined. Remove from heat. Add squash to sauce and mix until coated well.
  4. Spray mini skillets with non-stick cooking spray. Place bread cubes along the rims of mini skillets. Equally disperse spaghetti squash mixture into center of each skillet. Top with shredded mozzarella cheese and chives. Bake until cooked through and bubbly (approximately 10 minutes).