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Cheesy Baked Spaghetti Squash Boats with Salami, Sun-Dried Tomatoes, and Spinach Recipe

Cheesy Baked Spaghetti Squash Boats with Salami, Sun-Dried Tomatoes, and Spinach
Source: Epicurious



  • 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 sun-dried 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
4 servings


  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30–50 minutes, depending on size of squash. Let cool slightly.
  • Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
  • Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
  • Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
  • Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.



A recipe from Epicurious

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