Cheesy Spinach Stuffed Spaghetti Squash

Cheesy spinach stuffed spaghetti squash is a cozy, wholesome dish that brings all the creamy, cheesy comfort I want—without the heaviness of traditional pasta bakes. With tender strands of roasted squash, savory spinach, garlic, and a rich cheese blend, this meal hits the spot whether I serve it as a meatless main or a hearty side.

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into a nourishing, satisfying dish that feels indulgent without being overly heavy. The squash acts like a built-in bowl, and I always get that satisfying pull of melted cheese with every forkful. It’s naturally gluten-free, super adaptable, and makes weeknight dinners feel just a bit more special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti squash

• Olive oil

• Fresh garlic, minced

• Fresh spinach (or frozen, thawed and drained)

• Cream cheese

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Salt and pepper

• Optional: red pepper flakes, Italian seasoning, fresh herbs

Directions

1. I start by preheating the oven to 400°F (200°C). I slice the spaghetti squash in half lengthwise and scoop out the seeds.

2. I drizzle the cut sides with olive oil, sprinkle with salt and pepper, and roast cut-side down on a baking sheet for 35–40 minutes, until tender and the strands easily pull away with a fork.

3. While the squash roasts, I sauté garlic in a bit of olive oil in a skillet. I add the spinach and cook it down until wilted, seasoning with salt, pepper, and a pinch of red pepper flakes for heat.

4. Once off the heat, I stir in cream cheese until it melts into the spinach, then add half the mozzarella and a bit of Parmesan for a creamy, cheesy filling.

5. When the squash is ready, I fluff up the strands with a fork, keeping them inside the shell. I mix in the spinach-cheese mixture until well combined.

6. I top each squash half with the remaining mozzarella and Parmesan, then return them to the oven for another 10–12 minutes, or until bubbly and golden.

7. I let them cool slightly before serving—these are piping hot straight from the oven.

Servings and timing

This recipe serves 2 as a main or 4 as a side. Prep time is about 15 minutes, cook time is around 45–50 minutes, and total time is just over an hour from start to finish.

Variations

Sometimes I add sautéed mushrooms or sun-dried tomatoes to the spinach for extra depth. If I want a bit of meat, I mix in cooked Italian sausage or rotisserie chicken. I’ve also made this with kale or arugula instead of spinach when that’s what I have on hand. For a sharper flavor, I swap in Gruyère or sharp white cheddar in place of mozzarella.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I scoop the filling into a baking dish (or leave it in the squash shell) and warm it in the oven at 350°F (175°C) until heated through, about 15–20 minutes. I can also microwave it for a quick option, though the texture is best when reheated in the oven.

FAQs

Do I have to roast the squash first?

Yes, roasting brings out the sweetness and softens the flesh. It also creates the perfect base for stuffing. I always roast it cut-side down for even cooking.

Can I use frozen spinach?

Absolutely. I just make sure to thaw and squeeze out all the excess moisture so the filling doesn’t get watery.

Is this dish low-carb or keto-friendly?

Spaghetti squash is lower in carbs than pasta, and this dish is naturally gluten-free. While it’s not ultra low-carb, it works well for moderate-carb or whole-food diets.

Can I prep this ahead of time?

Yes. I often roast the squash and prepare the filling ahead, then assemble and bake right before serving. It’s great for meal prepping.

What’s the best way to cut spaghetti squash?

I use a sharp chef’s knife and slice carefully from top to bottom. If it’s too tough, I pierce it and microwave for 3–4 minutes to soften it slightly before cutting.

Conclusion

Cheesy spinach stuffed spaghetti squash is one of those recipes I come back to again and again—it’s easy, satisfying, and endlessly adaptable. Whether I serve it as a main dish or a side, it brings the comfort of a baked casserole with the freshness of real vegetables. It’s hearty, cheesy, and perfect for cozy dinners at home.

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