Description
If you’re looking for a cozy, healthy, and irresistibly cheesy dinner idea, this Spaghetti Squash with Spinach and Cheese is the one to try! Roasted spaghetti squash turns into tender, pasta-like strands, then gets loaded with sautéed spinach, golden mushrooms, and a velvety cheese blend. It’s low-carb, gluten-free, and packed with flavor. Whether you’re looking for a quick dinner, a vegetarian meal, or just a comforting, easy recipe to warm up your night—this dish checks all the boxes for food ideas that are both nourishing and delicious.
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
Instructions
1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Brush with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
3. While squash roasts, heat olive oil in a skillet. Add mushrooms and cook until golden.
4. Stir in garlic and spinach, cook until wilted.
5. Reduce heat and add cream cheese to the skillet. Stir until melted and creamy. Add half the mozzarella and mix.
6. When squash is cool enough, scrape out the strands with a fork and gently toss with the spinach-cheese mixture.
7. Fill the squash shells with the mixture, top with remaining mozzarella and Parmesan.
8. Bake at 375°F for 10 minutes until bubbling. Broil for 2–3 minutes to brown the top if desired.
9. Serve hot and enjoy!
Notes
Be sure not to overbake the squash or it will turn mushy—you’re looking for tender but still slightly firm strands.
Want extra flavor? Add a pinch of red pepper flakes or a sprinkle of Italian seasoning to the cheese filling.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 filled squash half
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg