Aiming to eat more veggies? This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe packs an entire package of spinach swirled with an easy cheesy cream sauce.
I’m a really big fan of using an entire package of fresh spinach in a single recipe.
Whether it’s on a tasty flatbread pizza, stuffed into peppers, tossed into a healthy salad, or swirled into an easy cheesy dip, I feel an epic sense of accomplishment if I can fit the entire package into my face somehow.
Not that spinach ever really goes to waste here, but there’s much less margin for error if you use every little bit of that box-o-spinach.
No stray leaves to accidentally forget about, no 1/4 empty box taking up precious fridge space, and no baggies of spinach growing legs next to that partially chopped onion you also forgot about… haha not that I would know from experience or anything.
Ok fine, I’ve totally been there! We all have, right?
Besides, if you use the whole package you not only make Popeye proud, but I’m sure your parents can somehow sense that you’re eating a whole boatload of veggies and are super duper happy about it.
Do it for the parents! Eat all the spinach!
We can start with this easy cheesy stuffed spaghetti squash. YUM!
Cheesy Garlic Parmesan Spinach Spaghetti Squash
Mouthful of a title. Mouthful of deliciousness!
Okay that was excessively cheesy, even for me! My apologies.
Please forgive me and make this easy cheesy stuffed squash the second you step foot in the kitchen. Pretty please? With Parmesan on top!
Cheesy Garlic Parmesan Spinach Spaghetti Squash
This crazy delicious garlic parmesan spaghetti squash is one of the most popular recipes on Peas and Crayons -- and for good reason too!
Ingredients
- 1 medium spaghetti squash (approx. 2-3lbs)
- 2.5 TBSP minced garlic
- 1 tsp avocado oil or olive oil
- 5 oz fresh spinach chopped
- 1/2 cup heavy cream
- 1 TBSP cream cheese (optional but delicious!)
- 1/2 cup freshly grated parmesan cheese plus extra for topping
- salt and pepper to taste
- grated or sliced mozzarella for topping to taste
Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds.
- For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
- Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
- While the squash roasts, start on the sauce.
- In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
- Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
- Season with salt and pepper to taste and remove from heat.
- Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
- Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
- Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
- For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it's HOT!
Recipe Notes
T-REX CHEFS: Feel free to add chicken if you'd like! Stir it in with the sauce and veggie noodles or serve it up on the side. Grilled, roasted, baked, poached, rotisserie... anything goes! Shrimp is also a tasty addition to the squash.
Recipe yields 4 servings (so about 1/4 a spaghetti squash per person) as a side dish or it can be split into 2 portions (half a squash per person) as more of a main course, especially if you're adding extra protein and/or veggies!
Nutrition facts below are an estimate provided by an online nutrition calculator, estimate calculated before mozzarella topping <-- add as much or as little as you'd like!
If you give this Cheesy Garlic Parmesan Spinach Spaghetti Squash a try, let us know! Leave a comment, share it on social media, and even take a picture and tag it #peasandcrayons on Instagram – I can’t wait to see your creations!
Short on time? Roast it in advance! When I’m making them ahead of time I under-bake the squash by about 5-10 minutes and then finish them off with the easy cheesy filling when we’re ready to eat!
so . . . how was it?!
This easy cheesy spaghetti squash was deliciously dreamy! The creamy parmesan sauce basically turned the tender spaghetti squash strands into the most luscious Alfredo. Throw in some savory sautéed garlic and spinach and we have some serious magic going on here.
“I’m in love! I’m in love, and I don’t care who knows it!”
I’m perpetually looking for ways to get my oh-so-skeptical husband excited about having spaghetti squash for dinner and this recipe totally did the trick!
The first time I tested this Cheesy Garlic Parmesan Spinach Spaghetti Squash I made it around lunchtime and told him he could have *just one bite* of my precious lunch. Next thing I know he’s leaning over, mouth open, begging for another bite. And another. And another…
VICTORY!!!
Andi
So good! I mostly followed the recipe but forgot to buy Parmesan ? I also added ground chicken. It was delicious! I didn’t even notice the missing Parmesan. I added more cream cheese in lieu of the parm.
Christina
This was very tasty! I try and eat vegan, so this was a slip/treat. I didn’t have cream cheese and only a small bit of spinach, but did sub. with ricotta and a little parsley. I added a grate of fresh nutmeg. I can imagine using a cashew cream sauce or coconut milk for a vegan spin on this. Seems very versatile.
Robyn Wegner
Omg. This was so delicious. I will definitely make it again. I used half and half instead of whipping cream.
Lynda
I cannot believe how good this was!! I HATE spinach but I know it is good for you so I try to find recipes to incorporate it. One half is a meal alone. I made it exactly by the instructions. Everyone LOVED it!!!
Hilary
So good! I added chorizo to the sauce and it was divine… a new staple in our home!
Vicki
Oh my gosh, this is soooo good. I made it as a covered dish for a family get together and it was gone!
MissFortune
I finally had to comment…make this recipe at least 2-3 times a month, we love it! I’ve converted a few squash haters into lovers thanks to this. I myself only ate zucchini til this recipe. So THANK YOU! If I ever have a posterity this recipe will go with it
Harmony
The cheesey garlic parmesan spinach spaghetti squash was amazing. So good. Helpful hints as well.. I’ve never cooked my squash upside down.. It cooked so quickly in comparison. I’m in love with this dish. Thank you for sharing your recipe.
Wendy
This looks amazing but how many carbs?!
Jenn
Hi Wendy! It’s going to vary depending on the weight of your spaghetti squash is as well as the amount of mozzarella topping you choose to add on top so I would for sure calculate it by hand if counting carbs. (I love myfitnesspal.com) I tend to get a different value every time I make it based on those factors alone.
Every cup of spaghetti squash is about 7 grams carbohydrate so for very low-carb and keto diets, for example, you’ll want to serve spaghetti squash dishes as more of a side dish vs having an extra large portion as a main course. Hope this helps some! xoxo
Mandi
My mom has always eaten spaghetti squash while we had regular spaghetti, so I’ve tried it before and didn’t really care for it. Now my husband is eating low carb, and I was tired of eating meat and broccoli. After he found out I bought a spaghetti squash, he was not excited…?. But it was a hit! I had bought a 4-5 lb squash, so I tripled the sauce and added chucks of chicken, per previous commenters suggestions. It was DELICIOUS! We’ll definitely be making this dish again.
Jenn
Yay!!! So happy to hear it Mandi, thank you!
Josie
Amazing! I added chopped, marinated ARTICHOKES during the sautee and it was fabulous!
Jenn
Oooh loving the addition of artichokes Josie! Thanks!
michelle
great recipe – thanks for sharing!
April M Simpson
can i substitute greek yogurt for the heavy cream?
Jenn
Hi April! I know of at least 2 people who used Greek yogurt as a swap and liked it! (I haven’t tried it as a swap yet but want to!) It can curdle under high heat or if heated for too long so just be careful with that and you should be good to go!
Stacy DeWitt
I made this recipe and it was amazing! I added zucchini chunks too for some extra veggies!
Jennifer
If I wanted to make this recipe as a main course for 4 people, would I double the ingredients and would the cook time be any different? Novice chef here, and this recipe sounds mouthwatering!
Jenn
Hey Jennifer, so stoked you’ll be trying the recipe! You’ll double the ingredients and keep the cook time and temp exactly the same <-- super easy! xoxo
Jill
This was soo Yummy! I did not have heavy cream so I used milk and butter and it was still fabulous.
Megan Fleharty
This was delicious and super simple to make. I wish I would have added more veggies and some chicken, but it was phenomenal. As is I would use it as more of a side. if you want to make it the main course, I would add a protein.
SR
Oh wow! I made this as directed, but added shredded chicken and baked in a casserole dish. I got something I wasn’t expecting – it tasted just like chicken pot pie! I chicken pot pie so much. Next to pizza, it’s my favorite food. This tasted BETTER than some carb filled chicken pot pie I’ve had in the past. Love, love, love!
Juliana
Amazing! I used half n half vs heavy cream and Colby jack cheese vs mozzarella. I added canned mushrooms I didn’t have fresh! It was amazing! Great meal for under $10 (aldi shopper here) so good!!!
Heather
This was a home run for my family!
Drea
THEE best ever! First time ever even knowing about spaghetti squash, and I made with sauteed shrimp- just delicious! Second time I made more sauce just because the squash was huge. Thank you for this recipe❤
Erin Dennison
Best spaghetti squash I have ever made! I am a gestational diabetic and I made this with garlicky baked chicken breasts and a side salad. I didn’t feel like i was missing out at all while my family chewed down on pasta. Rich, delicious, and decadent, next time i think I’ll add mushrooms. LOVE LOVE LOVE!
Jenn
I’m so glad you adored the dish Erin, thank you for the glowing review! Mushrooms are always a good addition – YUM!
Christine
My second time making this yummy recipe. I didn’t have spinach, and used a creamy goat cheese in place of the cream cheese, doubled the sauce and used garlic salt. The goat cheese made it incredibly rich-it was delicious. Must add that the original recipe, as written by the author is amazing. This recipe is a keeper.
Susan Escujuri
I have never tasted speghetti squash before so I didn’t know it had a sweet flavor. I think a speghetti sauce would be a better combo. The Alfredo spinach sauce was delish and I think I will try it on colliflower. For me the sweet and savory didn’t work. I gave four stars because I liked both parts just not together
Jaye
Absolutely Delicious!
Kate
I would give this 10 stars if I could!! This recipe was my first time tasting spaghetti squash. Even reheated the next day for lunch at work, it was just as delicious as the night we made it! My only recommendation is that you should increase the amount of sauce if you get a ginormous squash like we did lol only because it’s so stinkin good!
Bernadette
It was so yummy! I’ve never made squash in my life!!! It was a hit with the fam.. hubby hasn’t tasted it yet but my girls ate it up!!!
Lucy
Wow!! This is so good! I used a dollop of Greek yogurt instead of cream cheese and whole milk instead of cream. Yummmmyyy!!!
Olivia
Absolutely delicious! I used smoked mozzarella and Parmesan. Will definitely make again! Thank you ?
Becky
I cooked spaghetti squash a few nights ago and did not want it to go to waste so I googled a spaghetti squash recipe with cream cheese and this came up. Since the squash was already cooked, it took about 5 minutes to throw the sauce together. Put it in the squash, placed it in the oven, and set the timer. Twenty minutes later we had a delicious dinner! This is going in my favorites index!
Christine
Wow this was good! I didn’t use as much spinach and doubled the sauce, but your flavor combo is amazing-incredibly delicious. I’ve never enjoyed a spaghetti squash recipe more : ) I will be making this again and again.
Mandy
So delicious!!! I make this all the time. Super easy and just as good when you roast the squash in advance.
JR
I made this last week, and it was as good as the ratings indicate. I used heavy cream and the suggested mozzarella, but half and half and reduced mozzarella would be a good way to cut some of that dairy fat. Again, this was terrific for my family of 3. Thank you.
David
I made this with chicken added in but in the end Idid last step in a baking dish. Turned out very good.
Pat A Stanley
Could you provide the nutritional information please. Thank you.
Jenn
Hi Pat! Because everyone uses a different amount of cheese on top and also use vastly different sized spaghetti squashes, the results are going to vary a bit. You most accurate results would be to calculate it using any swaps you make, the amount of cheese you choose to used, and the weight of your squash. MyFitnessPal has a great free calculator!
Last time I did my own personal calculations these were the results before adding a little extra cheese on top:
NUTRITIONAL INFO
Servings Per Recipe: 4
Amount Per Serving
Calories: 274
Total Fat: 16 g
Saturated Fat: 7 g
Dietary Fiber: 1 g
Protein: 11 g
Lori Sherman-Appel
Is it possible to add carbs to your nutritional calculations? Thank you! I ❤️your recipes, especially your spaghetti squash.
Jenn
Hey love! It will depend greatly on the size/weight of the squash and the amount of dairy melted on top. I don’t want to steer you wrong with a too high or too low calculation so I’d just say use the free tool at myfitnesspal.com and it’ll tell you the carbs! Every 100 grams of spaghetti squash is 7 grams of carbohydrate I believe!
Spencer
What type of cream does this call for ? Half n half or heavy whipping cream ? Cant wait to make!
Jenn
Hi Spencer! We use heavy cream for this one but half and half will work as well for a slightly thinner but still tasty sauce!
Dona
First time cooking spaghetti squash and this will be my go to! The family loved it!
Stephanie
This was AMAZING
family went for seconds
Thank you
Kelsey Loring
This was so good! I added bacon and that was a great bonus ?
Chelsey
I just made it.. the sauce was so creamy and such delicious flavor! I’m in love ?
Wendy Delson
Has anyone tried this with almond milk?
susan taylor
I made this today for the first time. Somehow I had it in my mind that it would be keto-friendly, but it really has too many carbs to be a keto dish. I think it’s a cool idea, but I doubt I will make it again. PS The cream cheese really does add some YUMM to it!
Alice
It could be considered keto friendly, by changing a few things! I’m going to mark this as one of my favorites Keto dishes for Thanksgiving! Just have to watch out for portion control, because it’s so good! Thanks for sharing ?
Ashlie
We made this tonight on a whim and it was one of the best meals I ever had. I will feel for sure be having this for dinner once a week. So awesome !!
Shauna
Could you substitute the laughing cow cheese with the cream cheese?? Just wondering if that would make a difference with the calorie count?
Jenn
Hey Shauna! Have you melted the laughing cow cheeses into a sauce/recipe before? I’ve used it as a cold spread on top of a bagel and in chilled recipes before but never heated – so I’m wondering how it behaves. LMK if you get a chance to experiment! There are also a few readers who lightened up the recipe in the comments if you want to try their swaps as well! xoxo
Kelly Hawkins
This is absolutely the best recipe I have ever cooked. It is out of this world!!!
Tim
Love,love,love this. Sort of like an omelet, add anything handy. Just added mushrooms. We’ll see.thank you.
Jenn
Looooove it with mushrooms! Thank you Tim! xo
Michelle
We are vegetarian and this was absolutely to die for very good!
Kristi S
I never leave a comment but oh my goodness, this was AMAZING!! I added a little bit more cream cheese. Definitely will make again. Thank you for the share.
Ginger
I tried this tonight and couldn’t n
BELIEVE how good this was and so easy to make. Next time i might add some pepperoni and sausage
Cheryl
Knock your socks off delish! I wanna eat this everyday its SO yummy.I made it with chopped grilled chicken and bacon bits…couldn’t stop moaning after each bite. My husband never talked til he devoured the entire half.
Pamela
How is this recipe healthy at all ! If you eat it as a dinner main dish,1/2 squash for each adult you are looking at nearly 24 points! Is there a healthy version? It tasted great but way to many points !
Jenn
Hi Pamela! I’m glad you enjoyed the taste – we love this recipe!! To keep it below 24 points I would for sure do either a vegetarian trio of sorts with this to round out the meal. So instead of dividing this into 2 servings, divide it into 4 and serve it as a side dish along with some roasted broccoli and maybe a fresh green salad. For a non-vegetarian dinner you could do this as a side dish with some asparagus (or any veggie you love!) and your protein of choice (shrimp, grilled chicken breast etc…) It is for sure a bit rich so I’ve had a few readers write up how they lightened the spaghetti squash recipe itself in the comments by using different dairy choices so for sure check those out as well! I always make it this way but their swaps sound like it would drastically reduce the points and help you fit it in as a lower-point option for meals! LMK if you need me to help you find any of those comments where they reduced the calories and such. XOXO
Courtney
I never leave comments on things because I don’t even think of it, but I had to for this one! I am a super picky eater and had never tried spaghetti squash, but I’m trying to eat more vegetables as main parts of my meals. This recipe is AMAZING! Not only is spaghetti squash super fun to cook, but this tasted like indulging in a big bowl of creamy pasta, all for under 300 calories (calculated with the ingredients I used on the Cronometer app) and with actual nutrients! The recipe was extremely easy to follow- I was terrified of cooking with squash for the first time, but everything went perfectly. Thank you so much for this awesome recipe, it will definitely be a staple from now on!
Gibbs
Made it today and it was absolutely amazing!!! Thanks for posting!!
Sheryl Robinson
Oh MYLANTA!!! This is one of the best things I’ve tried this year! Definitely a keeper!!!
Evelyn
Made with bacon today… Omg delish.
Melissa
YUM! I was so skeptical about trying spaghetti squash, but this recipe is GOLD. My mom and I both loved it, and she requested I make it again when we have company coming next month 🙂
I used a TBSP of garden veggie cream cheese because that’s all I had and it actually added a nice flavor, and I only used half the spinach and it didn’t feel like it was lacking (but will probably add more next time!) I think I got a bit overzealous when scraping the squash out after roasting because it kind of fell apart so I ended up putting the mixture with the sauce into oven-proof bowls and that worked really well. I wish I could post a picture because they came out looking so good!
Thank you for this recipe!
Maureen
Delicious!
Jenn
Thank you Maureen!
Jason Jacobs
So good. I added asparagus and mushrooms with ground beef.
Angela
This is delicious; I’ve made it twice.
Vicky
Absolutely delicious!! This will DEFINITELY be made alot! Im doi g low carb and have already started losing. So excited. YUMMY YUMMY.
ELIZABETH
I’ve been trying to stay away from carbs so I tried this recipe, and oh my goodness was so delicious I kept licking my lips after the log on. I have found a new favorite I will share this with friends
Jordan Webster
One of my favorite recipes so far! I love it.
Kathylyn Williams
How many carbs,fats, protein,and fiber in the cheesey garlic parmesan spinach spaghetti squash boat?
Jenn
Hi Kathylyn! This is what I was able to get from MyFitnessPal. It was calculated without the mozzeralla on top since that is left up to the chef as to how much they’d like to add so for sure add that in as applicable. Since the measurements are all variable on sizes (example: 3.5lb spaghetti squash vs 3lb squash) and ingredient choices + swaps, so it’ll vary a bit but this gives you a starting point to estimate from 🙂 Hope it helps! xo
Servings Per Recipe: 4
Calories: 274
Total Fat: 16 g
Total Carbohydrate: 31 g
Dietary Fiber: 1 g
Sugar: 0 g
Protein: 11 g
Holly
Holy cow, what a wonderful meal, my husband and I devoured it. This one is up there to be made over and over again. Thanks for sharing the recipe.
Sandra
This is soooo good!!! Will definitely be making it again.
sherry martin
I made this and added chicken, my family loved it. I am making it again as I write this.
Stephanie
I’ve tried spaghetti squash many times and never liked it……UNTIL now. I made this recipe for dinner the other night and had it for lunch for the next two days. The longer it sits, the more creamy it becomes. I really did feel like I was eating actual spaghetti with Alfredo sauce. My daughter who is beyond picky loves it. I will absolutely be making this again soon.
Kels
I made this tonight and replaced the cream with half a cup of light coconut milk. Really eased up on the calories and was still creamy and delicious! I didn’t add extra cheese other then the half a cup of Parmesan and I found it perfect!
Jenn
Ooh love it Kels, thank you!!! Totally trying it with coconut milk this week! Did you use canned or carton coconut milk?
Anita
As usual, Jenn, your recipes never fail to impress! Only things I added were to sauté some onion & orange bell pepper with garlic because I had some that needed to be used. And topped with cherry tomatoes. Amazing!!?
Jenn
Thank you Anita!!! Love the extra peppers in there – such a great way to empty the crisper! xoxo
Kristen Lanz
This was better than I thought it would be! Absolutely delicious. Omitted the salt and it was perfect!
Christa
This was soooo good! Loved it! I wondered if anyone knew the nutritional info on this for one serving?
Momof4
This was absolutely delicious! I tweaked the recipe a bit and added onion, red pepper flaked, and doubled the garlic. Thanks for the great meal!
Kathy Steinman
I added rotisserie chicken and it made a delicious meal for four.
MomOf3
I made this recipe last night for dinner and it was a HIT! I’ve never cooked spaghetti squash before so I was hesitant but it turned out so delicious! Definitely will be making this again soon. Note: one thing I did add to it was chopped artichoke hearts 🙂
Thanks for sharing!
Megan
Yes! Yes! Yaaaaaaaas!!! So delicious!!
Amy
Wow! Just made the sauce! Delish!!! I didn’t have any cream on hand or fresh spinach so I used a mix of sour cream and half and half and frozen spinach. Everything else I followed. This knocked my socks off. Can’t wait til the alsquash is done baking so I can finish this bad boy! Thank you!!!
Kayla
2 thumbs up!! ?? Amazingly delicious! I added some mushrooms and onion powder to mine. Yum! I also substituted half and half for the cream and left out the cream cheese, and still not the slightest bit disappointed. I’ll definitely be making this again, soon.
Sandra
This dish is soooooo good! I make for my husband who is doing Keto, and he loves it! I’ve made it so many times, and the cream cheese in it works really well. I used to hate spaghetti squash until I tried this recipe. Thanks!
Melanie
Made this tonight. Threw a handful of cherub tomatoes and a couple of shrimps in the sauce as well. So, soooo much deliciousness. May be my new favorite meal. Thank you!
Rachael
Would I be able to use Greek yogurt instead of cream and cream cheese? I’m trying to avoid going to be store!
Jenn
Hey Rachel! LOL you sound like me, I had to legit phone a friend to get a missing ingredient today so I didn’t have to drive out to the store! Greek yogurt tends to curdle when heated so I’d just skip the cream cheese entirely and make the recipe as is without a swap. Then before serving you can stir in a little greek yogurt if you want a bit more creaminess! Let me know how it goes! xoxo
Kara
How are the calories for this so little with the cream and cheese?
Jenn
Hey Kara! Because of the richness of the sauce I set the serving size to four servings instead of two. This way it can be served up as a cheesy side dish (though my husband and I each happily eat our own half of the squash – so good!) — Each serving only has 1/4 TBSP of cream cheese and it’s totally optional too so you can 100% skip it to lighten the dish up further! Hope this helps!
Candice Wagener
Made this last night for meatless Monday and it was a hit! Even my 11 yo, who typically gags at the site of green vegetables, ate it up! I added a little orange bell pepper into the mix and used a little less spinach, but otherwise kept true to the recipe. So glad to have this in the rotation for future #meatlessmondays. Thanks for sharing!
Kelli
This recipe was so delicious but definitely not Keto friendly… when I calculated it I came up with 443 calories, 20 net carbs (that’s my daily allotment) 31 fat and 16 protein per serving, which was 1/2 of one of of the squash boats. Not sure how you came up with 179 calories and only 4 net carbs…
Jenn
Hi Kelli! Do you mind sharing how you calculated it? I had a few keto friends of mine tell me the recipe was ketogenic diet friendly so I went and ran it through myfitnesspal.com and came up with those numbers. Because of the richness of the dish a typical serving is actually a side-dish sized serving which would be 1/4 the total recipe, so 4 total servings versus treating each half of the squash as a serving. No two calculators are created equal which is why I don’t typically share nutrition info at all, but so many people have asked me to calculate this one so I’ve been trying my best to accommodate.
Vicky
Please keep sharing nutritional information. Since I’m one of those unmedicated type 2 diabetics, I find it helpful to have this information when planning meals. The stats give a good ball park figure to help keep your diet on track. Thank you for all that you do.
Jenn
I’m happy it helps Vicky! If there is ever a recipe on here you’d like the information for don’t hesitate to ask! In the meantime I am working on finding the most accurate nutrition calculator I can use to help get the closest read possible on a recipe – do you have a favorite one you use? Thank you xoxo
Brittany
I ran the recipe through myfitnesspal also, and got about 450 calories per quarter squash. The bulk of the kcals seem to be coming from the parmesan and mozzarella cheeses. Nevertheless, a delicious recipe!
Jenn
Thanks Brittany! So glad you loved the recipe! I ran it two more times (I had previously run it through both MyFitnessPal and MealPlannerPro) and realized it was calculating the spaghetti squash as 1lb and not a regular 3 pound squash so I fixed that and got 229 calories per serving before the mozzeralla. Since everyone adds a different amount of mozz cheese on top it’s going to vary and need individual calculating which kind of makes me want to completely remove the nutrition facts entirely here. Thoughts?
Melissa