Cheesy Garlic Parmesan Spinach Spaghetti Squash is a cozy, low-carb, cheesy meal with spinach, garlic, and melty mozzarella. Perfect healthy comfort food!
Why You’ll Love This Recipe
Cheesy Garlic Parmesan Spinach Spaghetti Squash is an irresistible blend of creamy, cheesy, and garlicky goodness, all wrapped up in tender strands of roasted squash. It’s low-carb, gluten-free, and packed with nutrients from spinach and squash. Plus, it’s simple enough for a weeknight meal yet impressive enough for entertaining. The combination of mozzarella, Parmesan, and cream cheese creates a rich, luscious texture without being overly heavy.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 2 tablespoons cream cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Preheat oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with olive oil and season lightly with salt and pepper.
- Place squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
- While the squash is roasting, heat a skillet over medium heat and add a drizzle of olive oil.
- Sauté the garlic for about 30 seconds until fragrant, then add the spinach and cook until wilted.
- Once the squash is cool enough to handle, use a fork to scrape the strands into a large bowl.
- Add the sautéed spinach, mozzarella cheese, Parmesan cheese, and cream cheese to the squash strands. Mix until the cheese is melty and the mixture is creamy. Season with salt and pepper to taste.
- Spoon the mixture back into the squash shells and return to the oven for another 5-7 minutes, until everything is heated through and slightly golden on top.
- Garnish with chopped parsley if desired and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4 servings
- Calories: 280 kcal per serving
Variations
- Extra Creamy: Stir in a few tablespoons of béchamel sauce or heavy cream for a richer texture.
- Protein Boost: Add cooked shredded chicken for a more filling meal.
- Different Cheeses: Try swapping in Gruyère, fontina, or gouda for a different cheesy flavor.
- Vegan Version: Use plant-based cheeses and a dairy-free cream cheese alternative.
- Spicy Kick: Add a pinch of crushed red pepper flakes when sautéing the garlic.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for about 10-15 minutes until warmed through, or microwave on medium power for 2-3 minutes, stirring halfway through. Avoid freezing, as the texture may become watery upon thawing.
FAQs
How do I know when the spaghetti squash is cooked?
The squash is ready when the flesh easily shreds into strands with a fork and is tender but not mushy.
Can I cook the spaghetti squash in the microwave?
Yes, microwave the squash halves cut side down in a dish with a little water for about 10-12 minutes.
What can I substitute for cream cheese?
You can use ricotta cheese or a splash of heavy cream for a slightly different texture.
Is this recipe keto-friendly?
Yes, it’s low in carbs and fits well within a keto diet, especially if you use full-fat cheeses.
How can I make it dairy-free?
Use dairy-free alternatives for the mozzarella, Parmesan, and cream cheese.
Can I add other vegetables?
Definitely—sautéed mushrooms, sun-dried tomatoes, or bell peppers would be delicious additions.
What’s the best way to cut a spaghetti squash?
Use a very sharp chef’s knife and stabilize the squash by slicing a small bit off the bottom to create a flat surface.
How can I make it ahead of time?
You can roast the squash and prepare the filling a day ahead, then assemble and bake when ready to serve.
Can I freeze stuffed spaghetti squash?
It’s not recommended as the texture tends to get watery after thawing.
What are good toppings for this dish?
Try extra Parmesan, toasted pine nuts, or a drizzle of truffle oil for a luxurious finish.
Conclusion
Cheesy Garlic Parmesan Spinach Spaghetti Squash is a delightful, cozy dish that feels indulgent while still being healthy and vegetable-focused. It’s easy to prepare, endlessly customizable, and perfect for anyone craving comforting flavors without the carb overload. Whether you serve it as a side or a main dish, it’s sure to become a favorite in your home.
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Cheesy Garlic Parmesan Spinach Spaghetti Squash
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Cozy, cheesy garlic Parmesan spinach spaghetti squash—loaded with melty mozzarella, tender spinach, and garlic for perfect comfort food!
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
3 cups fresh spinach, chopped
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
2 tablespoons cream cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
Cut squash in half lengthwise and scoop out seeds.
Brush with olive oil, season with salt and pepper.
Place cut side down on a baking sheet, roast 35-40 mins.
Sauté garlic in olive oil, add spinach, cook until wilted.
Scrape squash strands into a bowl.
Mix squash with spinach, mozzarella, Parmesan, and cream cheese until creamy.
Season with salt and pepper.
Spoon mixture back into squash shells, bake 5-7 mins more.
Garnish with parsley if desired. Serve warm.
Notes
For extra creaminess, stir in a little béchamel sauce before baking the final time.
Add crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American