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Cheesy Garlic Parmesan Spinach Spaghetti Squash
5 from 1,584 votes

Cheesy Garlic Parmesan Spinach Spaghetti Squash

This recipe transforms spaghetti squash into a creamy side dish by combining it with garlic, spinach, Parmesan, and optional cream cheese and mozzarella toppings. Roasting the squash softens its strands, which are then mixed with a rich, garlicky cream sauce and fresh spinach, creating a blend of textures and savory flavors. The cheese adds depth and a smooth finish, making this a satisfying vegetable-centric dish that can serve as a hearty side or a lighter main with added protein.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 274 kcal
Course: Side Dish, Main Course
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  3. 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.
  4. Next grab a lipped baking sheet or a rimmed baking dish.
  5. 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.
  6. 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.
  7. While the squash roasts, start on the sauce.
  8. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
  9. Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
  10. Season with salt and pepper to taste and remove from heat.
  11. 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.
  12. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
  13. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
  14. 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

Calories 274kcal (14%) Protein 8g (16%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Protein 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.