Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce Delights!

Why Make This Recipe

Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce is a delightful dish that combines healthiness and comfort. This recipe is perfect for anyone looking for a hearty yet healthy meal. The combination of creamy Parmesan sauce and spinach makes it rich in flavor, while the spaghetti squash is low in carbs, making it a great substitute for pasta. Plus, it’s a fantastic way to get in more vegetables!

How to Make Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce

Ingredients

• 1 medium spaghetti squash, halved and deseeded
• 1 tablespoon olive oil, or avocado oil, divided
• 2 1/2 tablespoons minced garlic
• 5 ounces spinach, chopped
• 1/2 cup cream
• 1/2 cup Parmesan cheese, freshly grated, plus more for serving
• 1 tablespoon cream cheese, optional
• Salt, to taste
• Black pepper, to taste
• Mozzarella cheese, grated or sliced, for topping

Directions

1. Preheat the oven to 400°F (200°C).
2. Drizzle the spaghetti squash halves with 1/2 tablespoon of olive oil and season with salt and pepper.
3. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
4. In a skillet, heat the remaining olive oil over medium heat and sauté the minced garlic until fragrant.
5. Add the chopped spinach to the skillet and cook until wilted.
6. Stir in the cream, Parmesan cheese, and cream cheese (if using) until well combined.
7. Remove the squash from the oven and use a fork to scrape the flesh into strands.
8. Mix the spaghetti squash strands with the spinach mixture until well combined.
9. Fill the squash halves with the spinach mixture and top with mozzarella cheese.
10. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

How to Serve Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce

This dish is best served warm. You can sprinkle some extra Parmesan cheese on top for added flavor. Pair it with a simple side salad or some crusty bread to round out the meal.

How to Store Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash in a microwave or oven until warmed through.

Tips to Make Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce

• Make sure to scrape the spaghetti squash with a fork to get nice strands.
• Use fresh spinach for the best flavor and texture.
• Feel free to add other ingredients such as cooked chicken or mushrooms to make it heartier.

Variation

You can switch up the greens by using kale or Swiss chard instead of spinach. Adding sun-dried tomatoes can also give it a lovely flavor boost.

FAQs

Q: Can I use frozen spinach?
A: Yes, you can use frozen spinach. Just thaw and drain it before adding it to the dish.

Q: Is the cream cheese necessary?
A: The cream cheese is optional. It adds creaminess, but you can leave it out if you prefer.

Q: Can I prepare it in advance?
A: Yes, you can prep the squash and filling ahead of time. Assemble and bake it when you’re ready to serve.

Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce

A delightful, healthy dish that combines creamy Parmesan sauce and spinach with low-carb spaghetti squash, perfect for a heartwarming meal.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 330

Ingredients Method Notes

Ingredients

  

For the spaghetti squash

• 1 medium spaghetti squash, halved and deseeded
• 1 tablespoon olive oil, or avocado oil, divided
• Salt to taste Salt
• Black pepper to taste Black pepper

For the filling

• 2.5 tablespoons minced garlic
• 5 ounces spinach, chopped Use fresh spinach for the best flavor and texture.
• 1/2 cup cream
• 1/2 cup Parmesan cheese, freshly grated, plus more for serving
• 1 tablespoon cream cheese, optional Adds creaminess but can be omitted.
• Mozzarella cheese for topping Mozzarella cheese, grated or sliced For topping.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Drizzle the spaghetti squash halves with 1/2 tablespoon of olive oil and season with salt and pepper.
3. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.

Cooking

1. In a skillet, heat the remaining olive oil over medium heat and sauté the minced garlic until fragrant.
2. Add the chopped spinach to the skillet and cook until wilted.
3. Stir in the cream, Parmesan cheese, and cream cheese (if using) until well combined.
4. Remove the squash from the oven and use a fork to scrape the flesh into strands.
5. Mix the spaghetti squash strands with the spinach mixture until well combined.
6. Fill the squash halves with the spinach mixture and top with mozzarella cheese.
7. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Notes

This dish is best served warm. Sprinkle with extra Parmesan cheese for added flavor. To store, keep in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. You can add other ingredients like cooked chicken or mushrooms for a heartier meal. Variations include using kale or Swiss chard instead of spinach, or adding sun-dried tomatoes for extra flavor.