Cheesy Spaghetti Squash with Spinach

Cheesy Spaghetti Squash with Spinach is a low-carb, healthy alternative to traditional pasta. Roasted spaghetti squash is tossed in a creamy Parmesan sauce with fresh spinach and topped with melted mozzarella. This easy dinner recipe is perfect for a quick weeknight meal or a nutritious vegetarian option.

Ingredients

To Roast the Spaghetti Squash:

• 1 spaghetti squash, halved and seeds removed
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste

To Make Cheesy Spaghetti Squash:

• 2 cups baby spinach leaves
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1 cup shredded low-moisture mozzarella cheese

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Instructions

1. Roast the Spaghetti Squash

• Preheat the oven to 400°F (205°C).
• Cut the spaghetti squash in half lengthwise and remove the seeds.
• Place the squash cut-side down on a baking pan, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
• Roast for 45 minutes, or until tender.
• Once cooled slightly, use a fork to scrape out the strands of spaghetti squash.

2. Prepare the Cheesy Spinach Sauce

• Heat 1 tablespoon of olive oil in a pan over medium heat.
• Sauté the spinach and garlic until the spinach is wilted.
• Stir in the heavy cream, salt, and pepper.
• Add the Parmesan cheese and stir until melted and combined.

3. Combine and Finish

• Add the spaghetti squash strands to the sauce and mix until evenly coated.
• Return the mixture to the roasted squash shells.
• Top with shredded mozzarella cheese and broil for 2–3 minutes, or until the cheese is melted and slightly golden.
• Serve warm.

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Why You’ll Love This Recipe

• A low-carb alternative to traditional pasta dishes.
• Creamy, cheesy flavor without overpowering the natural squash taste.
• Nutritious with added spinach for vitamins and minerals.
• Simple to prepare with minimal ingredients.

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Tips

• Roast the squash cut-side down to help it caramelize and cook evenly.
• Use a fork to gently separate the strands for the best texture.
• Broil at the end for a bubbly, golden cheese topping.

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Variations and Substitutions

• Cheese: Substitute mozzarella with cheddar, Gruyère, or Monterey Jack.
• Cream: Use half-and-half or cashew cream for a lighter or dairy-free version.
• Vegetables: Add mushrooms, roasted bell peppers, or zucchini for more flavor.
• Seasoning: Sprinkle with red pepper flakes for a spicy kick.

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FAQs

Q: Can I make this recipe ahead of time?
Yes, prepare the squash and sauce separately, then combine and broil just before serving.

Q: How can I make this dairy-free?
Use plant-based cream and cheese alternatives to make it vegan-friendly.

Q: Can I freeze leftovers?
Yes, store in an airtight container for up to 2 months. Reheat in the oven to maintain texture.

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Serving

Serve as a main dish for a low-carb dinner or as a side with grilled chicken, fish, or roasted vegetables.

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Suggestions

• Garnish with fresh parsley or basil for color and flavor.
• Add toasted pine nuts or walnuts for extra crunch.
• Drizzle a little olive oil or balsamic glaze for added richness.