Description
Ready to fall in love with a cozy, cheesy, veggie-packed comfort meal? This Spaghetti Squash with Spinach and Cheese is your answer. It’s a low-carb, gluten-free dish where roasted squash becomes the perfect base for a savory filling of sautéed mushrooms, garlic, fresh spinach, and gooey melted cheese. Baked right in its shell, it’s both satisfying and eye-catching—ideal for quick dinners, healthy snacks, or new breakfast ideas. Whether you’re looking for a lighter pasta alternative or creative food ideas, this easy recipe will win you over with every forkful.
Ingredients
1 large spaghetti squash
1 tablespoon olive oil
2 cups fresh spinach (packed)
1 cup sliced mushrooms (cremini or button)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup ricotta cheese (or cottage cheese)
1/4 cup cream or milk (optional)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, plus extra for topping
Fresh parsley or basil, chopped (for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise, remove seeds, drizzle with olive oil, and roast cut-side down for 35–40 minutes.
2. Heat olive oil in a skillet. Sauté mushrooms until browned, then add garlic and cook briefly. Add spinach and cook until wilted. Season with salt, pepper, and red pepper flakes.
3. In a bowl, mix ricotta, cream (if using), half the mozzarella and Parmesan. Stir in sautéed veggies and season to taste.
4. Let squash cool slightly. Use a fork to fluff the strands but keep them in the shell.
5. Fill squash halves with cheese-veggie mixture. Top with remaining mozzarella and Parmesan.
6. Bake again for 10–15 minutes until cheese is melted and bubbly.
7. Garnish with parsley or basil and serve warm.
Notes
Avoid overcooking the squash to keep the strands firm, not mushy.
For extra flavor, sprinkle garlic powder or Italian herbs over the cheese before the final bake.
You can easily make it vegan by using dairy-free cheeses and oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filled squash half
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg