2 tablespoon extra virgin olive oil (in separate bowls)
5 ounces fresh spinach, chopped
4 tablespoons capers
3/4 cup tomatoes, chopped
1/3 cup cream
1 tablespoon cream cheese
1/2 cup Pecorino-Romano cheese
1/2 cup Mozzarella cheese, shredded
Preheat the oven to 400 degrees.
Slice the squash in half lengthwise. Scoop out the seeds.
Line a large baking sheet with parchment paper, or foil.
Drizzle 1/2 tablespoon olive oil in each side of squash, rubbing it all over the interior of the squash. Place on the baking sheet upside-down. Roast in oven for about 30 minutes.
Remove from oven and turn over and roast for an additional 15-20 minutes, or until the squash is tender and easily pierced with a fork. Once done and cooled, separate the squash with a fork into strands, and leave the squash inside of each piece.
In a skillet, on low to medium heat, sauté the garlic in 1 tablespoon of olive oil. Do not allow it to burn.
Add the spinach and cook until wilted. Add the capers, tomatoes and sauté for 1-2 more minutes. Add cream, cream cheese, Pecorino-Romano cheese and stir well.
Season to taste with salt and pepper.
Scoop spinach-tomato mixture evenly into both pieces of baked squash. Sprinkle with Mozzarella cheese.
Broil for a few minutes until the top is lightly browned. Serve.
Adapted from a recipe by Peas and Crayons
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/italian-style-stuffed-spaghetti-squash/