Cheesy Baked Spaghetti Squash Boats With Salami, Sundried Tomatoes, and Spinach recipes

Cheesy Baked Spaghetti Squash Boats With Salami, Sundried Tomatoes, and Spinach recipes
13 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
Nutrition
718
36% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, gluten-​free
     

Fat

79% 52

Saturated

121% 24

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

13% 39

Carbs (net)

- 32

Fiber

26% 7

Sugars

- 18

Sugars, added

- 0

Protein

61% 31

Cholesterol

46% 138

Sodium

67% 1600

Calcium

50% 503

Magnesium

25% 104

Potassium

27% 1254

Iron

21% 4

Zinc

42% 5

Phosphorus

70% 493

Vitamin A

43% 388

Vitamin C

20% 18

Thiamin (B1)

55% 1

Riboflavin (B2)

46% 1

Niacin (B3)

41% 7

Vitamin B6

60% 1

Folate equivalent (total)

19% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

109% 3

Vitamin D

352% 53

Vitamin E

9% 1

Vitamin K

54% 65
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