Cheesy Garlic Parmesan Spinach Spaghetti Squash (Print version)
Roasted spaghetti squash tossed with garlic spinach, Parmesan cream sauce, and mozzarella, then baked until hot and bubbly.
# Ingredients:
For the squash
01 -
1 medium spaghetti squash, about 2 1/2 lb (1.1 kg)
02 -
1 tablespoon olive oil, divided
03 -
1/2 teaspoon kosher salt, plus more to taste
04 -
1/4 teaspoon black pepper, plus more to taste
For the garlic spinach filling
05 -
5 cloves garlic, minced
06 -
5 oz (140 g) fresh baby spinach, roughly chopped
07 -
1/2 cup (120 ml) heavy cream
08 -
2 tablespoons cream cheese, softened
09 -
3/4 cup (75 g) freshly grated Parmesan cheese, plus more for topping
10 -
1/2 cup (55 g) shredded low-moisture mozzarella cheese
11 -
1 tablespoon chopped fresh parsley, optional
12 -
Pinch red pepper flakes, optional
# Instructions:
01 -
Heat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 2 teaspoons olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 40-45 minutes, until the flesh pulls into strands with a fork.
02 -
Let the squash cool for 5 minutes. Flip the halves over and scrape the flesh into strands with a fork, leaving the shells intact if you want to serve the filling in squash boats.
03 -
Warm the remaining olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, if using, and cook for 30 seconds. Add the spinach and cook for 2-3 minutes, until wilted.
04 -
Reduce the heat to low. Stir in the heavy cream and cream cheese until mostly smooth, then add the Parmesan. Stir until melted and creamy. Taste and adjust salt and pepper.
05 -
Add the spaghetti squash strands to the skillet and fold gently until coated in the garlic Parmesan spinach sauce. If the mixture seems too thick, add 1-2 tablespoons cream or milk.
06 -
Spoon the filling back into the squash shells or into a small baking dish. Top with mozzarella and a little extra Parmesan. Bake at 375°F (190°C) for 12-15 minutes, until hot and melted. Broil for 1-2 minutes for browned spots, then garnish with parsley.
# Good to know:
01 -
Serve one squash half per person as a main dish, or smaller portions as a side.
02 -
Roasted squash can be prepared up to 2 days ahead.
03 -
Nutrition is an estimate per serving and will vary with squash size and cheese amounts.