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Cheesy Garlic Parmesan Spinach Spaghetti Squash Recipe

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This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe is a delicious low-carb alternative to traditional pasta dishes. Roasted spaghetti squash boats are topped with a creamy garlic spinach sauce enriched with parmesan and cream cheese, then baked until bubbly and golden. Perfect for a comforting, veggie-packed meal that’s both flavorful and light.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Spaghetti Squash

  • 1 medium spaghetti squash (approx. 2-3 lbs)
  • 1 tsp avocado oil (or olive oil)
  • Salt and pepper to taste

Sauce

  • 2.5 tbsp minced garlic
  • 5 oz fresh spinach, chopped
  • 1/2 cup heavy cream
  • 1 tbsp cream cheese (optional)
  • 1/2 cup freshly grated parmesan cheese, plus extra for topping
  • Grated or sliced mozzarella for topping (to taste)

Instructions

  1. Preheat the oven: Set your oven to 400°F (204°C) to get it ready for roasting the squash.
  2. Prepare the squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds, creating two hollow boats.
  3. Microwave soften (optional): For easier slicing, pierce the squash with a knife a few times to vent, then microwave for 3-5 minutes depending on size (smaller squash 3 minutes, larger 4-5 minutes). This will help when cutting through the tough skin.
  4. Oil and roast: Lightly rub the cut sides of the squash with avocado or olive oil, place cut side down on a rimmed baking sheet or dish, and roast for about 40 minutes until tender and easily pierced with a fork.
  5. Make the sauce: While the squash roasts, heat a drizzle of olive oil in a medium skillet over medium-high heat. Sauté the minced garlic until fragrant, then add the chopped spinach and cook until wilted.
  6. Add dairy to sauce: Stir in heavy cream, cream cheese (if using), and parmesan cheese. Season with salt and pepper to taste and remove from heat.
  7. Fluff squash strands: Once the squash is cool enough to handle, use a fork to separate and fluff the inside into spaghetti-like strands.
  8. Combine and top: Pour the creamy garlic spinach sauce evenly over the squash boats, mix gently to combine, then top with shredded or sliced mozzarella and extra parmesan cheese.
  9. Bake again: Lower oven temperature to 350°F (177°C) and bake the filled squash boats for 20 minutes, or until the cheese is melted and bubbly.
  10. Broil to brown (optional): For a golden, crispy topping, switch the oven to broil on high and broil the squash for 1-2 minutes until lightly browned. Serve immediately while hot.

Notes

  • You can prep the roasted spaghetti squash in advance and store it in the fridge for up to 3 days for quick meal assembly.
  • The cream cheese is optional but adds extra richness and creaminess to the sauce.
  • Adjust the amount of garlic to your taste preference for more or less pungency.
  • For a dairy-free version, substitute heavy cream with coconut cream, omit cream cheese, and use vegan cheese alternatives.
  • Be careful while broiling, as the cheese can brown quickly and burn if left unattended.

Find it online: https://cheftinaskitchen.com/cheesy-garlic-parmesan-spinach-spaghetti-squash-recipe/