Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce

"Stuffed Spaghetti Squash FTW! This time around I went deliciously vegetarian and loaded mine up with fresh spinach, garlic, and a totally luxe Parmesan cream sauce."
-- @peasandcrayons
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 3

Recipe Card


  • 1 medium spaghetti squash, halved and deseeded
  • 1 tablespoon olive oil, or avocado oil, divided
  • 2 1/2 tablespoons minced garlic
  • 5 ounces spinach, chopped
  • 1/2 cup cream
  • 1/2 cup Parmesan cheese, freshly grated, plus more for serving
  • 1 tablespoon cream cheese, optional
  • Salt, To Taste
  • Black pepper, To Taste
  • Mozzarella cheese, grated or sliced, for topping


  • Step 1

    Preheat oven to 400ºF.

  • Step 2

    For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.

  • Step 3

    Lightly oil the cut side of the spaghetti squash and place face down on a baking sheet. Roast until fork-tender, about 40 minutes. Let cool until handleable. (Squash can be stored in the fridge for up to 3 days once fully cooled.) Fluff strands with a fork.

  • Step 4

    Heat oil in a medium skillet or pot on medium-high. Sauté garlic until fragrant, about 2 minutes. Add the spinach and stir until wilted. Mix in cream, Parmesan, and cream cheese. Season with salt and pepper and remove from heat.

  • Step 5

    Pour cheese sauce over each squash half, stir to mix, and top with a little mozzarella cheese and additional Parmesan cheese, if desired. Bake for 20 minutes, until hot and cheese is bubbly.

  • Step 6

    For a golden cheesy topping, turn oven to broil on high for 1-2 minutes until lightly browned. Serve hot.

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