Cheesy Garlic Parmesan Spinach Spaghetti Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
274 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Cheesy Garlic Parmesan Spinach Spaghetti Squash
Description
Cheesy Garlic Parmesan Spinach Spaghetti Squash starts with roasting a medium spaghetti squash until tender, which allows its strands to be easily scraped out and used as the base. The squash is combined with sautéed garlic and fresh spinach for a fresh, savory note. Heavy cream, Parmesan cheese, and optional cream cheese are stirred in to form a rich, creamy sauce that clings to the squash strands. Sliced or grated mozzarella can be added on top for melting and extra cheesiness.
The dish has a soft texture from the cooked squash and smooth creaminess from the cheese, while the spinach adds a slight freshness and earthiness. The garlic infuses the sauce with aromatic flavor, balancing the richness of the dairy ingredients. Cooking the squash in the oven allows for an easy preparation when done ahead or stored briefly.
This recipe serves about four as a side dish or two as a main when portioned larger, especially if paired with additional protein like chicken or shrimp. It can be enjoyed warm and pairs well with simple grilled or roasted meats. The leftovers can be refrigerated for a few days, making it a convenient option for weeknight meals.
Adding grilled, roasted, baked, poached, or rotisserie chicken or shrimp enhances the dish for a fuller meal.The recipe yields four servings as a side or two larger portions as a main.Cooked squash can be roasted ahead and stored in the fridge for a few days for faster assembly later.
Ingredients
- 1 spaghetti squash approx. 2-3lbs, medium
- 2.5 TBSP garlic minced
- 1 tsp avocado oil or olive oil
- 5 oz spinach chopped, fresh
- ½ cup heavy cream
- 1 TBSP cream cheese (optional but delicious!)
- ½ cup Parmesan Cheese plus extra for topping, freshly grated
- salt to taste
- black pepper to taste
- mozzarella to taste, grated or sliced, for topping
Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds.
- For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
- While the squash roasts, start on the sauce.
- In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
- Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
- Season with salt and pepper to taste and remove from heat.
- Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
- Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
- Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
- For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it's HOT!
Notes
- If you want a main course, add cooked chicken or shrimp to the sauce and vegetable noodles.
- The spaghetti squash can be roasted and stored in the refrigerator for several days, allowing easy meal prep.
- This recipe is flexible with portion sizes depending on whether served as a side or main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Protein | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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