Spaghetti & Butternut​

​​​​A Different Twist

Thaw spinach. Half squash and remove seeds. Drizzle olive oil over each half, enough to lightly coat. Roast on 350* for 1 hour. After cooling, scrape squash out of the skin into a mixing bowl. Squeeze water from spinach and add to the squash.  Mix in feta & goat cheese. Place mixture in a baking dish and sprinkle parmesan cheese over the top. Bake at 300* for 25 minutes, broil on high for 5 minutes or until golden brown. ​​​

1 Spaghetti Squash​

1 Butternut Squash

Olive oil

1 cup frozen spinach

2 Tablespoons Feta Cheese

2 Tablespoons Goat Cheese

2 Tablespoons Parmesan Cheese

​(May substitute other cheese)