Gluten Free | Low Carb
INGREDIENTS: Spaghetti squash, salt, pepper, light olive oil, onion, broccoli, spinach, cream cheese, marinara sauce, parmesan cheese, garlic powder, onion powder, Italian seasoning, red pepper flakes, shredded cheese, fresh parsley, option - shredded chicken or precooked sausage (ground or diced)
Add the onion, broccoli, spinach, pinch of salt and black pepper. Cook until the veggies are tender. Transfer the veggies into the same bowl as the spaghetti squash.
Add the cream cheese, marinara, parmesan cheese, and spices in the same skillet. Whisk together and simmer over medium-low heat for about 2 to 3 minutes or until the cheese is melted and combined.
Add the spaghetti squash, vegetable mix, and the cooked meat (if using), to the pan of sauce and gently fold together until combined.
Top with the shredded cheese and place the oven safe skillet (see notes) in the oven and bake for 20 to 25 minutes or until golden brown and bubbly.
FULL RECIPE AT: