Healthy Spanakopita Stuffed Roasted Garlic Spaghetti Squash + Havarti Bowls
"*Roast the garlic at the same time you roast the squash. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl and mash well with a fork, set aside. **De-thaw the spinach in the microwave. Place the thawed spinach in a wire-mesh strainer or colander, place over a sink and drain well. Use your hands or a paper towel to squeeze the excess water out of the spinach...."
INGREDIENTS
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2 medium or 4 small spaghetti squash (halved lengthwise and seeds scooped out)
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2 tablespoons olive oil (divided)
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salt + pepper (to taste)
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1 cloves head [roasted garlic | https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/] (finely mashed* or 2 minced garlic)
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2 eggs (lightly beaten)
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12 ounces frozen chopped spinach (thawed and squeezed dry)
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4 ounces cream cheese (softened, may use 2 oz cream cheese + 2 oz greek yogurt)
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1/2 cup feta cheese (crumbled + more for serving)
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1/4 cup fresh parsley (chopped (or 1 tablespoon dried))
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1/4 cup fresh dill (chopped (or 1 tablespoon dried))
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1 teaspoon crushed red pepper flakes (or to your taste)
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1/3 cup kalamata olives (pitted + halved)
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3 tablespoons sun-dried tomatoes or sun-dried tomato paste
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4-6 ounces havarti cheese (shredded)
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1 tablespoon fresh thyme (chopped)
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8-12 sheet phyllo dough (thawed)
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2 teaspoons melted butter or olive oil
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