Creamy Spinach Stuffed Spaghetti Squash

Preheat your oven to 400°F (200°C).

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the inside of each squash half with about 1 tbsp of olive oil and brush to coat evenly.

Season the inside of the squash with Cajun seasoning, onion powder, garlic powder, and paprika. Rub the seasonings in.

Place the squash halves face down on a parchment-lined baking sheet and bake for 40 minutes, or until tender.

While the squash is baking, prepare the filling. Heat 1 tbsp of olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened and lightly browned.

Add the chopped spinach to the pan and cook until wilted. Stir in the minced garlic and cook for another minute. Remove the vegetable mixture from the pan and set aside.

In the same pan, add the chili onion crunch and let it sizzle for a moment.

Pour in the heavy whipping cream, add the sun-dried tomatoes, and season with a little more Cajun seasoning. Stir to combine.

Gradually stir in the shredded Italian cheese blend and 1 cup of the shredded mozzarella cheese until the sauce is smooth and creamy.

Return the cooked spinach and onion mixture to the pan and stir it into the cheese sauce.

Once the squash is done roasting, remove it from the oven. Use a fork to scrape the inside of the squash, creating spaghetti-like strands.

Pour the creamy spinach sauce into each squash half and mix it gently with the squash strands.

Top each half with the remaining 1/2 cup of shredded mozzarella cheese and a sprinkle of paprika.

Return to the oven and bake for another 10 minutes, or until the cheese is melted and golden brown on top.

Let cool slightly before serving.