- 2 spaghetti squash halved with seeds and pulp removed
- olive oil
- pink Himalayan Sea Salt
- 1 handful of fresh green beans french cut
- 1/4 cup water or chicken stock
- 1/2 tbs Cooking With Greens No Salt Go To Seasoning
- 1 medium onion chopped
- 1 stalk celery chopped
- 6 garlic cloves minced
- 1/4 sweet pepper cut into thin slices
- 2 cups heavy cream
- 4 oz cream cheese
- 4 tbsp butter
- 1 cup fresh spinach
- 2 cups shredded Parmesan cheese
- 2 tsp ground black pepper
- 1/2 tbsp Cooking with greens Go To seasoning
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Drizzle halved squash pieces with olive oil and lightly salt. Poke holes in the skin of each half with a fork. Place squash face down on the foil and bake for 35-40 mins.
While squash is roasting, add green beans and water or chicken stock to large skillet. Add 1/2 tbsp No Salt go To Seasoning and bring to simmer. Cook for about 7 minutes and drain off any liquid. In same pan, melt 2 tbsp butter. Add celery, peppers and onion. Cook until soft. Add garlic. Cook for 2 minutes. Add heavy cream. Bring to simmer. Cut cream cheese into small pieces and add to sauce. Stir until melted. Add 2 tbsp butter. Add 1 cup Parmesan cheese. Add remaining go To seasoning and pepper. Fold in spinach. Preheat oven to 400 degrees.
Once squash has cooled, use a fork to scrape out the flesh. Place half of the spaghetti squash in a baking dish. Spoon in half of the Alfredo vegetable sauce. Top with the second half of spaghetti squash flesh and top with second half of sauce. Top this with Parmesan. Place in oven and back until cheese melts and bubbles. Serve immediately.