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Home Cuisine American

Cheesy Spaghetti Squash with Spinach

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By: Diana Posted: 10/24/20 Updated: 5/15/21

This post may contain affiliate links. Please read my disclosure policy.

Cheesy Spaghetti Squash with Spinach pin-1.jpg Cheesy Spaghetti Squash with Spinach pin-2.jpg Cheesy Spaghetti Squash with Spinach pinnable image

This cheesy spaghetti squash with spinach is a fall favorite! A creamy, cheesy, alfredo-like sauce is mixed with spaghetti squash and baby spinach leaves, then topped with melted cheese to make a hearty and delicious main or side. In short, tasty comfort food for fall!

Close up shot of cheesy spaghetti squash with a fork taking a portion

I finally got my hands on 2 beautiful spaghetti squashes this week, and honestly, I couldn’t wait to get home to roast them and make this gorgeous dish! It’s like cheesy alfredo pasta but made with perfectly roasted spaghetti squash instead of pasta. PERFECTION!

As much as I love alfredo pasta, this dish is even more exciting as it replaces the pasta with a vegetable which is the baked spaghetti squash. And the best part? It’s kid-approved, so your kids will most probably eat this too!

Roasted spaghetti squash halves topped with melted cheese

The Ingredients

Here’s what you’ll need to make cheesy spaghetti squash with spinach, including the alfredo-like cheesy sauce!

  • Spaghetti squash – other varieties of squash won’t work here.
  • Cheese – I used parmesan for the sauce and covered the squash with mozzarella as it melts beautifully. You can use romano instead of parmesan, and provolone instead of mozzarella.
  • Spinach – optional, but adds a great flavor and color to the dish.
  • Heavy cream – can be substituted with half and half but the sauce will be a little thinner.
  • Garlic, oil, Italian seasoning, salt, and pepper.
Ingredients needed to make roasted spaghetti squash with cheese

How to Roast Spaghetti Squash

The first thing that you have to do is roast the spaghetti squash.

Start by cutting it in half lengthwise, then scoop out the seeds. Cutting is the most difficult task in this recipe, but with the help of a sharp knife it won’t be an issue.

Place on a baking pan, drizzle the insides of the squash with a little bit of olive oil, and sprinkle with salt and pepper.

Place the squash cut side down, and roast at 400°F (205°C) for 45 minutes. The roasting time depends on the size of your spaghetti squash so adjust the roasting time accordingly, but for al dente spaghetti that does not turn into mush, I usually do 45 minutes and check the doneness with a fork.

How to roast spaghetti squash

Once the spaghetti squash is cool enough to handle, with a fork scrape out the strands (your spaghetti!). No need to leave any squash strings intact as the skin will still hold its shape.

Perfectly roasted and fluffed spaghetti squash with a fork

How to Make Cheesy Spaghetti Squash

There are quite a few steps involved, but it’s worth it, I promise! After you have roasted the spaghetti squash, we’re just going to make the sauce and mix it with the spaghetti squash then melt some oeey gooey cheese!

To make the sauce, heat olive oil and saute spinach leaves until they wilt along with minced garlic.

To that, add the cream and parmesan cheese and mix until the cheese is melted.

Add the spaghetti squash strings to the sauce, and stir until just combined.

Return to the squashes, top with shredded cheese, and broil for 2-3 minutes or until the cheese has melted and is bubbling. Serve warm.

How to make cheese and spinach stuffed spaghetti squashes

Serve this baked spaghetti squash as a main for lunch, or as a side for dinner. It makes 2 very generous portions or 4 normal portions that can be served as sides.

For a lighter version, substitute heavy cream with half and half, and top with panko or pine nuts instead of mozzarella.

If you have leftovers, store in the fridge in an airtight container for up to 5 days. Raw spaghetti squash can stay on your counter for up to 3 months, if it starts leaking liquid, or becomes soft or moldy then it’s no longer safe to consume.

Cheesy spaghetti squash with a fork taking a portion

Serving Ideas

Pair this delicious dish with Air Fryer roasted chicken, Roasted spatchcock chicken, or a simple comforting soup like this creamy cauliflower soup, or slow cooker butternut squash soup.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 4 votes
(Click stars to rate!)

Cheesy Spaghetti Squash with Spinach

Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Author: Diana
Print Rate Recipe Email Recipe
This cheesy spaghetti squash with spinach is a fall favorite! It's so comforting and indulgent, but healthy at the same time.
4 servings
This cheesy spaghetti squash with spinach is a fall favorite! It's so comforting and indulgent, but healthy at the same time.

Ingredients

To Roast the Butternut Squash:

  • 1 spaghetti squash cut in half, seeds scooped out
  • 2 tablespoons olive oil divided
  • salt and pepper to taste

To Make Cheesy Spaghetti Squash:

  • 2 cups baby spinach leaves
  • 2 cloves garlic minced
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup parmesan grated
  • 1 cup low moisture mozzarella cheese shredded

Instructions

To roast the butternut squash:

  • Start by cutting the spaghetti squash in half lengthwise, then scoop out the seeds.
  • Place on a baking pan, drizzle the insides of the squash with 1 tablespoon of olive oil, and season with salt and pepper.
  • Place the squash cut side down, and roast at 400°F (205°C) for 45 minutes.
  • Once the spaghetti squash is cool enough to handle, with a fork scrape out the strands (your spaghetti!).

To Make Cheesy Spaghetti Squash:

  • Heat 1 tablespoon of olive oil and saute spinach leaves until they wilt along with minced garlic.
  • Add the cream, season with salt and pepper. Then stir in the parmesan cheese until it's melted.
  • Add the spaghetti squash strings to the sauce, then stir until just combined.
  • Return to the squashes, top with shredded mozzarella cheese, and broil for 2-3 minutes or until the cheese has melted. Serve warm.

Notes:

Serve this baked spaghetti squash as a main for lunch, or as a side for dinner. It makes 2 very generous portions or 4 normal portions that can be served as sides.
If you have leftovers, store in the fridge in an airtight container for up to 5 days. Raw spaghetti squash can stay on your counter for up to 3 months, if it starts leaking liquid, or becomes soft or moldy then it’s no longer safe to consume.

Video

Nutrition Information

Calories: 380kcal, Carbohydrates: 20g, Protein: 14g, Fat: 28g, Saturated Fat: 13g, Cholesterol: 65mg, Sodium: 740mg, Potassium: 405mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2402IU, Vitamin C: 10mg, Calcium: 447mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Jo says

    Posted on 1/7/22 at 23:58

    5 stars
    Delicious!! I wish I would have put in all the spinach in the bag, not just 2 cups, but otherwise such creamy goodness!!

    Reply
  2. pamela flemming says

    Posted on 12/2/20 at 18:33

    5 stars
    tried this in an effort to go meatless a couple times a week. Was”t sure about the spaghetti squash. I had had it before but with a tomato sauce. We loved this recipe. So easy and delicious! I now buy spaghetti squash regularly so I can make this. Yummers!

    Reply

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