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5 from 5 votes

Cheesy Spaghetti Squash with Spinach

This cheesy spaghetti squash with spinach is a fall favorite! It's so comforting and indulgent, but healthy at the same time.
Author Diana
Servings 4 servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

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.

Video

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.

Nutrition

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