Name: Spaghetti Squash with Spinach and Cheese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium spaghetti squash; 1 tablespoon olive oil; 1 clove garlic, minced; 2 cups fresh spinach; 1 cup mushrooms, sliced; 2 ounces cream cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Golden roasted spaghetti squash becomes a luscious, cheesy dream in this wholesome comfort food recipe. Stuffed with tender spinach, creamy cheese sauce, and a sprinkle of savory mushrooms, this dish turns a humble squash into something you’ll crave all week.

It’s the kind of meal that works perfectly as a weeknight dinner, cozy lunch, or impressive vegetarian centerpiece. With all the satisfaction of creamy pasta and none of the carb overload, this is your chance to enjoy comfort food in a lighter, fresher way.

Why You’ll Love This Spaghetti Squash with Spinach and Cheese

This dish is the definition of healthy indulgence. The squash noodles provide a low-carb, gluten-free base that’s surprisingly satisfying. Combine that with earthy mushrooms, vibrant spinach, and a creamy cheese sauce, and you’ve got a fork-twirling delight that feels both decadent and nourishing. Plus, it’s all made in the squash shell—so cleanup is minimal.

What Kind of Cheese Should I Use?

Cream cheese makes the base creamy and rich, but the real depth comes from the mix of mozzarella and Parmesan. Mozzarella melts into that gooey texture we love, while Parmesan adds a salty, nutty bite. If you’re feeling adventurous, try smoked gouda or sharp white cheddar for a flavor twist.

Ingredients for the Spaghetti Squash with Spinach and Cheese

Each ingredient has a key role in building up flavor and texture. Here’s what you’ll need:

Spaghetti Squash – This is the heart of the dish, acting as our pasta substitute. Roasting it brings out its natural sweetness.
Fresh Spinach – Packed with nutrients and vibrant green color, spinach gives this recipe a satisfying earthiness.
Mushrooms – Sautéed until golden, mushrooms add a savory umami depth.
Garlic – For that fragrant punch of flavor that ties everything together.
Cream Cheese – Makes the filling velvety smooth.
Mozzarella Cheese – For that classic cheesy pull and mild creaminess.
Parmesan Cheese – Brings a salty, bold finish to the top.
Olive Oil – Helps roast the squash and sauté the veggies.
Salt and Pepper – To bring out all the natural flavors.

How To Make the Spaghetti Squash with Spinach and Cheese

Step 1: Roast the Squash

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and roast cut-side down at 400°F for about 35-40 minutes until tender.

Step 2: Sauté the Mushrooms and Spinach

In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until browned. Toss in garlic and fresh spinach, cooking until wilted. Season lightly with salt and pepper.

Step 3: Make the Creamy Filling

Once the spinach is wilted, stir in cream cheese until melted and combined with the veggies. Add a bit of mozzarella to thicken the sauce.

Step 4: Scrape and Fill

Once the squash is cool enough to handle, scrape the flesh with a fork to create those signature spaghetti-like strands. Mix the strands lightly with the cheesy spinach mixture, then pile it all back into the squash shells.

Step 5: Bake and Finish

Top with more mozzarella and a generous dusting of Parmesan. Bake for another 10 minutes at 375°F until bubbling. Broil briefly for a golden top, if desired.

How to Serve and Store This Spaghetti Squash Dish

This recipe serves 2 generously as a main dish or 4 as a side. It’s best enjoyed warm straight from the oven, but it also stores well.

To store, cover and refrigerate the squash boats for up to 3 days. Reheat in the oven at 350°F until heated through, or scoop the filling into a bowl and microwave.