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
- 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
- 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!
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…
total keeper-just because we try to cut back on the calories when we can, I used 1/2 & 1/2 but ‘somehow’ ended up with 2 T of the lowfat cream cheese. This was so delicious and filling and RICH (I think that I could cut back to 1 T of the lowfat cream cheese and it would still be delicious). I will make again but I will add more spinach next time and maybe some sundried tomatoes.
LOVE the idea of sundried tomatoes and extra spinach is always a tasty option! I’m so glad you enjoyed the recipe!
Great recipe! Sausage (precooked,drained) is really tasty! When I made it meatless, I added a bit of nutmeg which adds some warmth to the flavors.
Thank you Joan! Love the tasty additions!
This was absolutely delicious. I could use the sauce alone on many things! I added shrimp and
This was the first time my husband had eaten
spaghetti squash. He’s slays 9/10. I say it’s a 10! Thanks for sharing.
Ahhhhh best news ever! I’m so glad the squash was a hit with both you and your husband!❤️❤️
We loved this recipe! Even my son, who does not love spaghetti squash, ate it all and quickly! My bf needs to “eat meat” all.the.time, so we added ground pork sausage and mushrooms, the entire package of spinach, onion and chive cream cheese and doubled the sauce recipe to account for the extras. Then scooped it all into a cast iron pan and broiled the mozz on top. I am sure this recipe is amazing as is (and I’ll probably try the meatless version when he’s not here 😉 ) it’s so flavorful! This will absolutely be a regular in my household from now on! DELICIOUS!!
When I’m doing keto, this is a staple. I throw in some chopped bacon.
Who knew I liked spaghetti squash! I tried it last week and just made it again.
Made my daughter try this after I made it, at first she refused “I won’t like it” she is 28. I now have to make it at least once a week. It is that delicious and easy. Thank you for the recipe ❤️
My kind of success story! I’m so thrilled the recipe has been a hit with your family – thanks Mary!
This is now my FAVORITE spaghetti squash recipe!
I took it to a dinner party and they absolutely loved it! It was definitely the star of the dinner.
That’s awesome!!! So happy to hear it!
This tastes sooo good! I did have med size squash…..have to remember to not put all the liquid in when the squash is smaller. This time I just took any liquid out with spoon. I have this saved!
My kids love this recipe!
YAY!!!! So so happy to hear it Lauren!
Your recipes look very inviting. Looking forward to trying them. M
This recipe is so good my husband requests it often!
Can this be made ahead of time and baked later? Great recipe.
Hi Pat! You can absolutely keep it in the fridge prepped and bake when needed. I think it keeps the same as typical leftovers, approx. 3-4 days. You can also set it out 30 minutes or so before baking to reduce bake time a little, since cold dishes need longer to bake typically.
Made this as written & we loved it!
Perfect dish for a veggie night – I’m excited to add it to the holiday menu as well!
Fab-u-lous. Easy to make, so tasty and garlic-y. I might just eat a whole.one tonight
I am blessed with a family of good eaters, but spaghetti squash has been a hard sell. Everyone gobbled this up! I added chicken for a heartier meal and can’t wait to try it again with shrimp. Thank you for sharing this recipe 🙂
Thank you my husband that eats no meat or chicken and doesn’t like vegetables driving my crazy yet this he said is a keeper I threw in extra garlic and made some shrimp and cornbread on the side
Great versetal dish! We loved it. I will make again! I didn’t have some if the ingredients, so I had to make a couple changes. I’m going to make it according to the recipe next time.
I didn’t have spinach or cream cheese…so I subbed using mushrooms and Laughing Cow cheese wedges.
Sauted the mushrooms in a little butter with garlic. Added the rest of the ingredients as called for. I followed another poster’s comment and added some sun-dried tomatoes in oil. I also removed the strands of spaghetti and added to the sauce in the skillet and baked and then broiled a bit. Very, very rich and filling. Delish. Thank you.
This was amazing… Seriously the best thing I’ve made in a long time
Ahhhh yay! So so glad – thanks Sandy!
Can you use summer squash instead?
That could be super tasty! Let me know if you get a chance to try it!
I made mine into a casserole. I took out the spaghetti squash after baking it first, and made a crust like lining in a 8X8 dish. I added portabella mushrooms, pan frying them first in butter, too the spinach Sause as well. Topped it with Mozzarella cheese Heat thru! It is addicting just can’t get enough of it. Yum!
That sounds delicious! Thanks for the suggestion.
This was awesome. I added green onions and chicken. My daughter and I enjoyed so much.
We absolutely loved this recipe! Thank you so much! Should have taken a picture as it was beautiful (I’ve never made spaghetti squash before, either). My husband said it was restaurant quality! Will definitely make again. We added a few sautéed shrimp. Delicious!
Can anyone tell me the sodium content per serving?
Hi Crystal! The sodium content will vary as I instruct everyone to season to taste. It will also depend on how much cheese you end up adding. Calculating how much you add of each will give you the most accurate sodium content. 1/2 cup of parmesan for example has 764 mg of sodium so you may find that you’re fine not adding any salt at all to the dish and simply seasoning with a dash of black pepper. Entirely up to you!
Just made this for dinner tonight and it came out absolutely amazing! I did make a couple tweaks. I baked some maple bacon and chopped up about 8 slices to add to the sauce. I reserved some to garnish as well. I also used 1/2 cup of Oat milk mixed with 1 tbsp of Cornstarch rather than the heavy cream so as to use less points with my Weight Watchers! 10/10
Oh my goodness, this recipe was amazing!! I added a few fresh herbs (basil, sage, marjoram, and thyme) to the sauce to kick it up a notch…. so good!!
Love the fresh herbs here! Thanks Joanne!
I’ve been making this recipe for several years for my husband and I, and even my picky eater likes it. Sometimes we add mushrooms to it for an extra punch of nutrients and flavor.
This was so good!! I added some pepper jack cheese to the sauce, plus I layered in some Italian sausage & mushrooms. Dee-lish!!
This recipe was divine, the only add in was sliced fresh mushrooms & why not?!?? My son & I enjoyed it so much, we had it last weekend & then again this weekend! I I Thank you so much for sharing this delicious side recipe…!
LOVE this dish with mushrooms! I’m so glad you’re loving the recipe Marla — thank you!!
This recipe was divine, the only add in was sliced fresh mushrooms & why not?!?? My son & I enjoyed it so much, we had it last weekend & then again this weekend! I I Thank you so much for sharing this delicious side recipe…only add-in was fresh mushrooms & why wouldn’t I??!!?
Literally one of the best things I’ve eaten in a while. I want to try with artichokes!
OMG yes artichokes would be so good here!! Thanks Sue!
Really looks delish! I live alone and I like to put a meal in the freezer when I cook. Do your wonderful spaghetti squash recipes freeze well?
Thanks Connie! When I make this one just for myself I eat one right away and keep the other in the fridge for a speedy lunch or dinner on a later day. It’ll keep 3-4 days. I’ve found from experimenting that freezing and defrosting/reheating softens the strands quite a bit so while it will taste the same the texture will be a bit mushy.
This is SOoooo good!
WOW WOW WOW. This recipe is absolutely delicious! I made it with the cream cheese and it added a nice creaminess. To add one more level of flavor, I added sun-dried tomatoes (in oil) and it was *chef kiss* amazing. My father, who despises any kind of squash, had multiple servings of this while saying he couldn’t believe he was ENJOYING squash. My two year old chowed this down like there was no tomorrow. 10/10 this will be a staple in our house.
Not usually crazy about spaghetti squash, but this is sensational!
I’m so stoked you enjoyed it, Barbara! Thanks!
This was amazing!! My husband and I both loved it!! Thank you!!
Turned out amazing! I added sausage and also for the last step I put it in a casserole dish!!
Yay!!! LOVE it as an easy scoop and serve casserole — so happy you enjoyed the recipe, Carmita!
This was really tasty! I didn’t have cream or cream cheese, so subbed in tzatiki and it was delicious!
Such a fun swap! Thanks Jay!
my go to spaghetti squash recipe. fabulous
I am making this, but it doesn’t say when to add the milk. I’m assuming while I am mixing in the cheeses while making the sauce.
In step 9. It is written as “add your cream, cream cheese” so sometimes I think our brains skip over the first cream.
I love spaghetti squash and this sounds amazing. i can’t wait to try it.
So excited for you to try it!
Yum,yum and yum!!!! My husband and I loved it! Thank you so much.
We loved it, added some leftover rotisserie chicken and broiled the cheese ay the end. It lives up to the hype.
I made this for the first time at Christmas. It is truly delicious Jenn !! I am an experienced cook but oddly enough I had never worked with spaghetti squash before (always grabbing the same old butternut) and certainly didn’t want to have a main side dish become a flop. It is not difficult to make and everyone loved it. I had a very large squash and using the microwave before cutting makes it so much easier. This dish will have a repeat performance in our home. Thanks Jenn 🙂
Thank you Margaret! I’m so glad you took a chance on spaghettis squash and that the recipe was a hit! xoxo
My family loved it thanks for sharing
I’ve made and eaten your vegetarian tortilla soup and thought that topped the charts, but this is delicious too, so since I can’t decide which I like better, they’re both tied for first place! Thank you very much!!
Ahhh yay thank you Jeannette! I’m so thrilled you’ve been enjoying the recipes! xo
This was amazing I did tweak it a bit but tasted the sauce itself and was amazed i added sour cream and turkey burger and drained my squash putting it into a casserole dish so good this recipe is deffinately a keeper even the grandkids liked it thank you so much for sharing
Okay, I am so excited to make this but I have a few questions:
1. Despite following the recipe, I had trouble cutting my squash in half. Should I have microwaved it longer?
2. Also, the pits! Do those get removed BEFORE, or after putting it in the oven to roast?
Hi Diana! I’ve never come across a spaghetti squash with a pit in it. Are you using a different variety? If you find the squash still super difficult to cut through you may want to sharpen your knife in the future (I always need to use a large super sharp one) and yes totally just add a little time in the microwave, in small intervals so the squash does not burst.
OMG!!! This was extremely good!!!
I will definitely be doing this again. I actually followed the recipe pretty close added a little extra spinach little extra cheese other than that I followed the recipe
Want to try this
This is the only way we will eat spaghetti squash now. We add ground Italian sausage and it is the perfect meal!
Used kale in place of spinach since that is what I had on hand. Turned out great!
Excellent! I made this last night and both my husband and I really enjoyed it. I did add Ground Turkey because my husband is a carnivore!!! It was great to find a recipe for spaghetti squash that wasn’t with tomato sauce.
Just made with nonfat Greek yogurt, mushrooms, garlic, spinach, and Parmesan cheese. Very tasty!
Did you use the yogurt in place of the cream? I’m trying to find a sub for it and this is intriguing!
This is a big hit! My 2 year old ate almost half of my serving yesterday at lunch. I reheated a portion this morning in the microwave with a wet paper towel on top for 2 minutes and fried an egg in a pan. Topped egg with salt and fresh cracked pepper on top of the hot squash. It was a delicious and satisfying breakfast! Thanks for the great recipe!
So far, I have only tried your super good vegetarian lentil tortilla soup and this amazingly beyond “delicious “ squash, but I signed up to “follow “ you and I am so looking forward to trying more recipes. Thank you very much.
Chessy Garlic Parmesan SPINACH SPAGHETTI SQUASH
Absolutely delicious 😋
Chessy Garlic Parmesan SPINACH SPAGHETTI SQUASH
Made this for dinner last evening I doubled sauce. Something. I learned this week instead of scraping the spaghetti squash long ways scrape the short sides.
Anyway was very good my husband liked it also.
Made this as a side dish for myself because my husband doesnt liked squash…well needless to say we both cant get enough of this dish! I’m making it as a side again this weekend with some ribs for a family gathering. So delicious and that’s an understatement.
Haha yay!! I’m so glad you both loved it! I did the same with my husband too – I thought now way is he going to eat this and then he ate like half my serving, lol
It looks delicious! Can this be done in a Ninja Foodie?
Thank You Robert! I unfortunately do not own a Ninja Foodie (there are so many fun appliances out there!) so I wouldn’t be able to test it out and see. Let me know if you get a chance to experiment! xo
How many carbs
Hi Norma! The exact carb count for will vary depending on size of squash used. I believe each cup (101 grams) of spaghetti squash has 7g of carbohydrates with 5.5g net carbs. Myfitnesspal.com has a wonderful calculator so you can add the weight of your squash in and also how much cheese chosen to add on top – this way you have a custom and more accurate measurement to go by if you are committing to set carbohydrate intake. Hope this helps! xoxo
I made this over the weekend for my husband and sister. Everyone agreed it was a do over!! We had two medium squash. Cut in half and left an extra boat for extra shreds. I also served a side of ground pork sausage sauteed with chopped onion. We kept that on the side and added it to our individual boats. It was delicious.
FABULOUS! I added extra cheese because we love cheese!
This is favorite in our house. My 17 year old daughter requests it often and takes leftovers to school for lunch. I usually add mushrooms and sometimes chicken or sausage. Thank you for a great recipe. Making it tonight again and my daughter can’t wait to get home from practice for dinner 😊
This was absolutely delicious! Made the recipe exactly as is and everyone loved it!
I really loved this! My 89 year old mom -not so much! She’s so picky! I’m having leftovers tomorrow! I only used 1/2 of the squash-I would probably double “sauce” next time.
I’ve roasted the squash early but want to make it for dinner tonight. Do I need to shred the squash before storing in the fridge until I make dinner or wait?
Also, how do I reheat the squash when we are ready to make dinner??
Excited to try this!!!
Hi Bethany! I like to shred it straight from the oven and then either reheat in the oven at 350 or microwave until hot and steamy. The oven will give a little crisp to the noodles while the microwave will keep the strands soft, if you have a preference. xoxo
There’s an ad that pop up right in front of the last step. All I can see if put in oven at 350 for 20 mins and then flipping oven to broil..but what does it say in between that? Thanks!
Eek it must have glitched – so so sorry about that!
13. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
14. 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!
I made this today and it was awesome!!! We aren’t HUGE garlic people, so I did change the amount to 1 Tbsp instead of 2.5 and I could still taste the garlic! Everything else was exactly as written. Thank you for sharing! It was very tasty, not that difficult and both hubby and I said we would DEFINETLY eat it again!
Love it and so do my kids!
This was amazing! I made some substitutions and additions. I added red crushed pepper as I was sautéing my garlic. I also added mushrooms and artichokes! Instead of cream I used plain Greek yogurt. I wish I had a slice of crusty Italian bread for this recipe! Thank you!
Plain Greek yogurt is just the substitution I was looking to see if anyone had tried. Thrilled to hear it worked.
Made it, Loved it.
The flavors in this recipe are mild and blend well. I added some chicken and green Chile and my family absolutely loved it! Definitely a keeper!
This is a delicious recipe. I’m new to spaghetti squash and was worried my husband would not be interested, but we both loved this recipe. I’m making it for a second time tonight. We live it with grilled chicken!
Just made it my family love it
This was wonderful! After cooking the squash/ I removed the “spaghetti” and placed in the bottom of a casserole dish and topped with creamy spinach mixture. Then added the mozzarella and baked/ broiled as directed.
What a great idea! Seems easier than dealing with the squash boats!
I made this tonight for my husband and I we love spaghetti squash and it turned out perfect I added fresh basil cuttings as a garnish. The only problem I had was the Parmesan cheese coagulated when I added it to the hot sauce it seemed to melt out after I added it to the squash dish will definitely make it again
So very yummy! I have never eaten spaghetti squash before and this was my first recipe using it. So easy, so much flavor!
I made this and it was a hit! I added a few sliced grape tomatoes and it was perfect.
Love this. Thank you!!
Can you make this with frozen spinach?
Hi Hillary! Yes absolutely. Make sure you thaw or warm it up first and then thoroughly squeeze out all the liquid so your sauce is thick and not runny. It will have a different taste (as frozen spinach tastes a bit different than fresh) but I personally love the taste of frozen spinach!
Really enjoyed this easy dish. I added broccoli as well. Very easy “Alfredo” style sauce.
So yummy and smells delicious every time I make it
So happy to hear you’ve been enjoying it, Cecilia! Thank you!
I have made this recipe twice!! Me an my son are in love!!! We had this for dinner last night and my best friend joined us. She loved it as well and wants the recipe 😋😉. It is so easy to make. I am very thankful for the tip to microwave it for a few minutes before cutting, it worked perfectly.
Love this recipe! We did light cream instead of heavy cream, added onions and shrimp! Soooo yummy!
I love this recipe!!!! I ended up using a 16 oz bag of spinach. I did simmer the sauce for approximately 15 minutes to reduce it. I will make this again and again and again!
We make fun of spaghetti squash, as we can never seem to find great recipes, but I think we found one! lol. As long as the CSA or volunteers from our compost pile produce some of these, we will eat them. I am glad we found this recipe
So amazing!!! Cheesy, warm and satisfying. Super easy to make with perfect instructions. Personally I doubled the spinach (I love spinach) and was very happy with the results. This was the second time I had ever cooked spaghetti squash and I really appreciated all the tips.
Totally in love with this dish. I made it yesterday. It’s most certainly a keeper!!
Yay!!! Thank you Ashley!
This looks like a good keto recipe and would love to have the carb count posted in this recipe as well as any others that would provide low carb counts. Keto is the way to go these days and am working hard to keep my husband on board in order to have him lose weight. So far so good. Thank you for considering this addition to your fabulous recipes.
Thank you Patsy! The carb count for keto will vary depending on size of squash used. I believe each cup (101 grams) of spaghetti squash has 7g of carbohydrates with 5.5g net carbs. Myfitnesspal.com has a wonderful calculator so you can add the weight of your squash in and also how much cheese chosen to add on top – this way you have a custom and more accurate measurement to go by! xoxo
I added kielbasa and, because I used half and half instead of heavy cream, I doubled the amount of cream cheese. I didn’t have any spinach, so I chopped up a frozen bag of brussel sprouts. I had to add a little more salt to compensate.
My super picky 8 year old (who HATES veggies) gobbled it up and called it delicious! Definitely a WIN for this mama.
Our new family favorite go to dinner!!
This is my absolute favor way to eat spaghetti squash now, it’s so yummy and satisfying. It’s easy and delicious. Make it, you too will have a new favorite.
Seriously amazing. I’m putting this in my rotation for go-to meals. I used way more garlic because that’s how we roll. Also decided to throw this in a casserole dish instead for easy leftovers. Not as beautiful a presentation- but holy moly this was the bomb!
Yesssss! The more garlic the better (I’m totally team use the whole darn thing sometimes, haha!) I’m so glad you’re loving the recipe, Shannon. Thank you!
Made this twice and delicious! The first time, I followed the recipe except to use half and half instead of heavy cream. The second time, I used half and half and added a box of sliced shiitake mushrooms before adding the spinach. So good if you like mushrooms! Thank you so much for the recipe. I love your site!
ITS SO GOOD. Husband went back for seconds, so that’s a good sign 🙂 I added chicken and skipped the baking because it was late. Delicious!
Really, really good! I used what I had—neufatchel (low-fat cream cheese), a mixture of half and half and Greek yogurt. Still nich rich flavor. A great complement to the spaghetti squash!!
Made these last night and they were awesome! I doubled the recipe so there could be leftovers (interestingly enough, it still takes about 45 minutes to cook two squashes instead of 1). I added some chopped rotisserie chicken during the final bake. The sauce was great, kind of like an Alfredo. I think next time I’ll cut down on the heavy cream though; it was quite rich. My husband and I loved it, the toddler liked the cheese melted on top so I’ll call that a win too 🙂
I’m so glad the recipe was a hit, Rachel! The sauce def has that Alfredo vibe to it and I think you should be able to cut some of the cream out and still have excellent results. The consistency will be a little different so keep an eye on the sauce and adjust where needed. Sometimes I just add loads of extra baby spinach and call it a day lol.
Can this be made with packaged frozen squash? If so, how many ounces?
Hi Susan! Does spaghetti squash come packaged and frozen (I haven’t seen it yet but that’s probably bc I run through the grocery store so fast these days lol) or are you planning on using a different variety of squash? For this recipe I’ve only made it fresh and love the nutty flavor from the freshly roasted squash.
This is an awesome recipe! Honestly, you need to try it! Delicious! Thank you!
I’m so stoked you’re loving it Genevieve, thank you!
Made this tonight. It was delicious. I would definitely double the sauce, because if you have a larger squash, you need more sauce for it. I gave half to my neighbor and she shared it with her husband and kids and everyone their loved it as well. Definitely a keeper recipe.
Great tip, Mayme! You can absolutely double the sauce for larger squash and in the event you make too much sauce, it’s AMAZING drizzled over a baked potato or swirled into pasta. xoxo
Love this recipe, but instead of spinach, I use broccoli! Kids love it!
Such a fun swap! I love broccoli with spaghetti squash!
I doubled the sauce because it’s that good!! Will surely make again and again. I ended up cracking my squash as I cut it so after the squash baked, I shredded it into a casserole dish and added the sauce and cheeses on top and baked 30 minutes more. Everyone loved it!
I’m so glad you loved the recipe, Melissa! xoxo
ABSOLUTELY DELICIOUS! My dad even liked it and he does not like cream cheese!
Made some changes just because of what I had on hand:
1. Added mushrooms at the time of spinach.
2. Used 2% milk – just added until it was the thickness I liked.
3. Herb and Garlic Cream cheese instead of regular – very good!
4. Premade the spaghetti squash, forked it, and stored it in the fridge, in a colander, to allow the water to drain overnight. Next day, prepared the rest and then placed the mixture with squash in a pyrex pan in the oven for the recommended 20 mins at 350F. Turned out just as good as when I made it within the squash halves as per recipe (I have made the recipe twice also far).
Made for dinner tonite. Used kale instead of spinach. I thought it, was quite good! Would have liked a bit more sauce, will adjust next time. Great veggie dish. Thanks!
I’m so glad you enjoyed it! Sometimes I get naughty and completely double the sauce recipe so I have extra for the squash and then some to drizzle some on baked potatoes the next day – SO GOOD!
LOVE this recipe!! I used light cream and no cream cheese and it was still heavenly. A new staple in my house!!!
Never had spaghetti squash before. Never knew what I was missing!! My husband loved it! Definitely a keeper.
Yay!!!! Thank you Rita!
Made this and loved it!
Planning to make it again – but what can I add as a side dish??
Spinach salad – it already has spinach!
Caprese – it already has mozzarella, and that’s a lot of cheese (although, I like cheese)
Other vegetables – it is a vegetable…
I’m truly stumped, or very not creative!
So glad you’re loving the recipe, Colleen! Woot! I may win award for most boring side ever but I adore roasting up a tray of seasoned broccoli (salt, pepper, and a little avocado oil drizzle) to serve as a side with this. It makes me feel extra healthy haha. You could also do roasted carrots or fresh baby carrots and dip. A plain green side salad with spring mix or romaine, shredded carrots, halved cherry tomatoes and your favorite dressing would be great too! Hope this helps. xoxo
Added sauteed mushrooms and raw shrimp. Used onion and chive cream cheese. Baked for 20 minutes, then topped with panko, remaining parmesan and butter, baked additional 10 minutes, then broiled to brown topping. Delicious!!
This is one of our favorite recipes that is on a regular rotation for our dinners! So delicious! (We always add the cream cheese- it’s so good!)
This was sooooo good! Such a nice blend of the garlic, cheese, and spinach. I am def making again!
This recipe turned out AMAZING!
I love this recipe! I really like to load it up with sundried tomatoes, mushrooms, chicken, and crushed red peppers! I have found my one true love! Thank you for introducing me to spaghetti squash!!!
I scooped out the spaghetti squash and put it in a casserole dish; mixed it with the spinach cream sauce and put pieces of prosciutto on top and topped it with cheese, as instructed.
Thank you for the recipe. it was great!!
I love this!
I have always wanted to try spaghetti squash but figured I’d hate it. OH MY GOODNESS!!!! This was BEYOND yummy!!! So delicious even my picky vegetarian was excited!!! I added sausage to mine crumbled and browned. This was AMAZING!!!! Thank you so much!!!!
I’m super stoked you enjoyed it Lori!
Delicious! Made exactly as directed. My family is addicted. This recipe is a keeper.
This was so delicious! I substituted Greek Yogurt for the heavy cream which also added 17 grams of protein. I didn’t have fresh Parmesan cheese so I added Cotija Cheese instead. I also added 2 TBS of Nutritional Yeast for more flavor and protein. Thanks for a great recipe. This is a keeper!
This was one of the best recipes ever! I really didn’t expect it to be so delicious. I pretty much stuck to the recipe except I didn’t use garlic but instead used garlic infused oil.
That garlic infused oil sounds delightful! So glad you enjoyed the recipe Jeanie – thank you!
Very good…..I added peas, mushrooms, and diced chicken and had a one pot meal. I also put it into a casserole dish and reheated it that way. This recipe is a keeper!
Made this last night and it was Ah-maz-zing!!!!! Definitely a keeper!!
Can this be made ahead of time and/or instead of boats use a casserole dish?
Hi Leigh! Yes absolutely! The squash soaks up some of the sauce if you want to make a little extra to compensate but either way it’s super yummy! xo
OMG! This is one of my go to dinners! I make it at least twice a month! It’s so good! And I have leftovers for lunch the next day!
The leftovers make me so giddy, haha! Thank you Lois!
Oh my gosh this was so good!!! My husband has to eat meat, so I added a salmon fillet on top of the sauce with a little olive oil and fresh lemon. Then added the final cheese toppings. The salmon came out cooked perfectly and was so flavorful and moist. I did not have any fresh spinach, so I used a half package of frozen well drained spinach. Thanks for the great recipe it is a keeper in our house!
This was so good, I even added shrimp & scallops to it.
This was amazing! My husband, who normally doesn’t like spaghetti squash, loved it and has asked me to make it again.
Thank you for sharing!
Yum! I switched it up a little bit. I added broccoli instead of spinach ( didn’t have spinach on hand) added a healthy dash of ground red pepper in the cheese sauce and I added chicken”bacon”. So good!!
And my husband AND children like meat so I actually cooked up some Italian sausage and put in in the sauce/stuffing…..??
Love Love Love!!!!! My squash skin turned out a little browner than the one in your pic but OMG!!! I seriously don’t think it could get any better!! And I’m pretty sure that anyone that hasn’t tried (or won’t try) spaghetti squash would fall in love…. Jared to mess up and I made this for dinner tonight and actually worked way later than I expected so didn’t think we would actually get to eat it tonight but …??????
Absolutely delicious! Even my picky husband enjoyed.
Woot! Thanks Karen!
SO GOOD! I made this for my husband and I after we got a couple fresh spaghetti squash from the local pumpkin patch, and it was absolutely amazing! I did add some cubed chicken strips to get the extra protein. I also used a whole, 9oz bag of spinach because I too hate to leave bags partially used 😀 We got two spaghetti squash and my husband said tonight he wouldn’t be mad if I made this again with the other one, I’d consider that a success! Thank you for the great recipe, it’s a keeper!
Yay!!! Loving the extra spinach and protein added and I’m so stoked y’all enjoyed it. Thanks Alex!
This is so delicious and easy to make. I added sun dried tomatoes and fresh basil to mine and it was amazing. Thank you for the recipe!
What could be used in place of heavy cream? Could I use Swiss chard in place of spinach?
Hi BK! Some readers have used everything from whole milk (will yield a thin sauce) to cashew cream and loved the results. Swiss chard has a pretty distinct flavor so I’m not sure if it would overpower the flavors here? Maybe serve it up as a healthy sautéed side dish? Happy experimenting! xo
I eliminated all dairy products and replaced with cashew cream flavored with nutritional yeast, onion powder and garlic powder. Delicious. All done in air fryer.
The recipe was easy to follow and turned out very delicious! I added sun dried tomatoes cause my family loves them but I definitely would make this again
Has anyone tried to freeze this?
I have frozen this and it comes out great! I just let it thaw in the frig then reheat in the microwave or the oven.
I give it 5 stars!
My 10 year old loved it! He asked for mushrooms on the side too!
The best spaghetti squash recipe I have ever made!!
What’s the best way to store leftovers? How long will it keep in fridge? Thanks!
Hi Shayna! I like to scoop it all out and add it to an airtight/lidded storage container, then reheat when desired within 3-4 days. You can eve bake the leftovers up casserole style and add extras like chopped tomatoes, sautéed mushrooms, or even sautéed/grilled shrimp (depending on dietary preference of course!).
This was so delicious. I am doing Keto so added cream cheese and scrapped out cooked squash shells and baked in a casserole dish. Family loved it!! Thank you.
Wowee! This was simply amazing! I didn’t have regular cream cheese, so I used our onion and chive floavored. Was divine! A keeper!
It’s this recipe gluten free?
This is SO tasty! I pre-assembled everything ahead of time, stuck it in the fridge (in an oven-safe container) overnight, and then popped it in the oven the next day. PERFECT and surprisingly filling!
I also used the sauce recipe to make a creamy spinach chicken pasta dish. Super good! 10/10 would recommend to a friend and my family loved it!
So super stoked to hear it Cailee – thank you!! xo
I’m really struggling I guess haha. I made this and added chicken and mushrooms! But I had issues with my spaghetti squash and I need help! I think I may have over cooked it. It was a small one but the texture was just mushy and very watery inside. This then changed the texture of the whole mix and made it just all mushy and soggy. I really want this to work because it seemed great other than that! I would love any advice!!
Hey Katelyn! It sounds like the little fellah got overcooked. When you run a fork along the inside of the squash it should separate into noodles. Undercooked squash will yield squeaky, harder strands while overcooked squash will be mushy and watery. Smaller spaghetti squash can finish roasting in as little as 30 minutes (or possibly quicker if it’s itty bitty – I’ve noticed tiny ones available at my local store lately!) while larger ones will take a longer cook time. Let me know if I can help at all with any other tips! I’m here if ya need me! xo
Just made this. Added lots of extra spinach and gorgonzola cheese cheese for a bit of a bolder flavor. No cream. So yummy. Keeping this
Omg this is delish!!! Added some grilled chicken and poured the mix into a casserole dish and then baked it for the 20 mins! Yummmmy
Perfecto! Thanks Laura!
I made this and it was DELICIOUS! I added chicken and some sliced mushrooms for a little extra. I had squash already cooked in the fridge, so this made for a very quick meal! I’ll definitely be making this again!
Delicious! I threw in some shrimp and it was absolutely perfect. Thank you for a wonderful recipe.
My favorite extra to add to this saucy spaghetti squash – yay! Thank you Melissa!
My husband and I LOVE this recipe! So easy and tasty! I add a bit more spinach and chicken and it is excellent! Highly recommend.
Omg this is sooo good! I added some fresh chopped basil and used kale in place of spinach and it was soooo good! Thanks for the recipe!
Quick to make
It was so good. I added shrimp, and it was divine!
We love adding some Italian sausage to the sauce! This recipe is one of our favorites!
This was excellent!! Made exactly as directed. Will make it again and again. Thanks for sharing. ⭐️⭐️⭐️⭐️⭐️
This is a go-to meal at my house now. I always add chicken, but the flavor is perfect as-written (and I’m usually one who has to add to a recipe to get it to my liking).
I have found scraping the spaghetti squash and mixing it up and baking in 9×9 pan is easier than trying to stuff it all back into the spaghetti squash. It isn’t as pretty, but it’s so much easier, Especially if adding chicken because it won’t fit back into the squash shell.
This recipe was amazing! I followed the directions precisely, except I added some fresh shrimp. I sauteed the shrimp in butter, fresh garlic, and cajun seasoning then mixed it into the wonderful cream mixture. This will be a new family favorite. Thank you!
Any advise for making ahead of time as I meal prep?
Hey Brandee! There are some tips within the post for making the squash in advance and you could also make your sauce/filling in advance and then combine both before reheating! Keeping them both in separate containers is mostly so the squash doesn’t “drink up” the sauce. Hope this helps! xoxo
I think I reduced the cream sauce down a bit too much (habit from a former restaurant chef making alfredo sauce)
I also added chicken to the spinach/sauce.
I totally understand why this is the most popular recipe. Absolutely delish! I’ve made it a few times now. At first, it seemed like a lot of garlic but the sauce tasted great. I added some sliced mushrooms because I love them with spinach. May I suggest that if you don’t have cream a little extra cream cheese could be added. I mean, when is it a bad thing to add more cream cheese???
Best spaghetti squash ever!!!
I made this recipe and it was great. What I did differently was after pre-cooking the squash I scraped out the squash strands, mixed it with the spinach and sauce, put it back in the shells and finished baking and broiling
It it’s possible, this was almost too delicious. Really surprised. Great recipe, which I followed exactly just adding some peas in with the spinach.
My husband and I both love it! Added a bit of paprika at the end and served with Turkey Apple Sausage to complete the meal.
Made this dish many times and it’s always a hit with ny Husband! The flavors just go well together and the texture of the spaghetti squash off sets the creaminess of the sauce. Very tasty!
Loved it and so easy I put it in a casserole with chicken, it worked out awesome
What could I use in place of cream?
Hi Debbie! Any dietary restrictions? I’ve had a few readers make swaps with success. The result will usually be a thinner sauce but still a tasty one!
No just didn’t have cream on hand. I hAve whole milk or sour cream. But if its better with cream I will try it like that sounds really good
Ahhh gotcha! I think 3 or 4 readers mentioned they used whole milk and that it still came out great! Like I mentioned, the sauce will just be thin but still flavorful. The first time I tested this one it was so good I haven’t made it a different way since, lol. Let me know if you get a chance to experiment! xoxo
How many carbs?
Hey Jenn! Spaghetti squash vary greatly in size so you would want to map out your ideal serving size if you’re keeping carbs within a set range. I believe each cup (101 grams) of spaghetti squash has 7g of carbohydrates with 5.5g net carbs. Myfitnesspal.com has a wonderful calculator so you can add the weight of your squash in and also how much cheese chosen to add on top – this way you have a custom and more accurate measurement to go by! xoxo
This was delicious! I’m always looking for easy weeknight meals and this is one of my nrw favorites.
Yay! So happy you’re enjoying the recipe Kathryn – thanks!
My favourite spaghetti squash recipe yet!
This was so amazingly good! I added ricotta cheese before the mozzarella because I like it a lot. I served with garlic bread . Can’t wait to make again. My friends all want to come for dinner.
BEST. NEWS. EVER!!!
Husband’s favorite! Sour cream is a good substitute for cream. We make this often. 🙂
This was so yummy!!! My kids aren’t the biggest fan of spaghetti squash, but they loved this recipe!
I’ve never made spaghetti squash and thought I would give this a try, so glad I did, it was delicious! Next time I will leave off the mozzarella and add some shrimp, thank you for this yummy recipe
I added tomatoes before adding the cheese and was delicious!
Love it with tomatoes! Thanks Kelly!
This was delicious!!!! Thanks for sharing ? it will be in our regular rotatio
YAY!!! So glad — thank you Kim!
This was delicious! Do you know how many carbs and fiber are in each serving?
So glad you loved it, Kelly! The nutrition breakdown is going to vary a bit based on swaps, cheese added on top, and size/weight of spaghetti squash so I usually encourage everyone to do their own calculations to get it as accurate as possible. Here’s the estimate I pulled last time I made it (before a haphazard sprinkling of cheese on top lol)
Servings Per Recipe: 4 – Amount Per Serving – Calories: 274 – Total Fat: 16 g – Saturated Fat: 7 g – Dietary Fiber: 1 g – Protein: 11 g – For the carbs spaghetti squash has 7 grams per cup (or 5.5 net carbs) but it’s going to depend on how big the squash was since that’ll alter the servings. Hope this helps! xo
This is SO good!!! We will definitely be adding this into our rotation:)
Delicious! Added chicken to it. I will definitely make it again.
I didn’t have any spinach so I added sauteed mushroom and crumbled bacon! Yum, so good!
Sooo good! Definitely saving this one!
Hubby and I absolutely loved this recipe! We normally use red sauce on our sketti squash, but I am forever changed! Thanks!
OBSESSED!!!! My whole family loved it!!!!
Cue the happy dance!!! xoxo
Delicious. I never had or made spaghetti squash before. Bought some because it was on sale and husband wanted to try. I added chicken to it and I couldn’t get enough of it. Kids loved it too.
How many carbs does the creamy garlic Parmesan spaghetti squash recipe have?
Need it for my keto diet
Hi Rhoda! If you’re following keto I highly suggest getting in the habit of calculating new recipes out based on the weights of what you’re using so you have the most accurate results. Spaghetti squash vary greatly in size so you would want to map out your ideal serving size to stay within your carbs for keto. I believe spaghetti squash has 7g of carbohydrates with 5.5g net carbs. Myfitnesspal.com has a wonderful calculator. xoxo
I used some white wine. It was awesome!! No more need for moodles. My gluten free hubby loved it .
Love the addition of white wine, Ginger! Thanks!
This was SO. GOOD. I was fresh out of heavy cream so I used half & half and that worked just fine. And we threw in some Argentinean shrimp. Had leftovers for lunch today and sprinkled with some goat cheese. Yum! Definitely making this again!
So glad you enjoyed the spaghetti squash recipe Jessica! Woot!
Wow! That was crazy good. Thanks for sharing!
Yay! Happy to hear it Gina! xo
This was delicious!! Will definitely be making it again!!
So stoked it’ll make repeat status – thanks Kristi!
It was extremely yummy, thank you!
Honestly was kinda iffy about making this for dinner but everyone loved it! It was so delicious and easy to make. Will defiantly have to use this recipe again!
So stoked you gave it a chance and loved the recipe! xoxo
Never crossed my mind to take a picture. Unbelievably delicious. Lots of complements around the table. Very easy to make.
Absolutely tasty! Now I will make it this way or look or a new recipes from you ! Husband and I loved it!
Thank you for sharing!!
So glad you enjoyed it Denise thank you!!!
It was much better than I expected. I did add a little crumbled bacon on top. We ate it as an entree but I could still only eat 1/2 of it. I would give it 4 stars and i’d Make it again.
The leftovers are pretty awesome the next day too! Thanks Victoria!
What are the complete nutrition facts for this recipe?
Hi Diamond! 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!
The last time I did my own personal calculations these were the results before adding a little extra cheese on top:
Servings Per Recipe: 4
For each serving:
Total Fat: 16 g
Saturated Fat: 7 g
Dietary Fiber: 1 g
Protein: 11 g
What about carbs?
I believe those vary greatly based on the size of your spaghetti squash and the portion you serve. I didn’t’ want to print something and have it be wildly inaccurate so personal calculation is the way to go with squash which can fit in a keto diet if you portion it out in a way that works for you. I believe spaghetti squash has 7g of carbohydrates with 5.5g net carbs. Myfitnesspal.com has a wonderful calculator.
This was absolutely delicious and easy to make! I recommend if you like creamy Alfredo or spinach on your spaghetti. It’s nice and tender and filling too! It was super easy and I only had to purchase the cheese and heavy cream, I had everything else so it was under 10$ to cook.
I was wondering if I can make this a day ahead and refrigerate until reheating? Just want to plan ahead as a vegetarian dish for Christmas dinner! Thank you
Hi Dawn, I’m so stoked for you to try the recipe — I personally love the leftovers warmed up so I say go for it! You can make it through step 12 and then pop it in the fridge for dinner the next day or even keep the prepared cheesy spinach sauce in an airtight container with your spaghetti squash separate and then combine them, top with cheese, an bake before serving. Either method should work! xoxo
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.
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.
Omg. This was so delicious. I will definitely make it again. I used half and half instead of whipping cream.
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!!!
So good! I added chorizo to the sauce and it was divine… a new staple in our home!
Oh my gosh, this is soooo good. I made it as a covered dish for a family get together and it was gone!
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
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.
This looks amazing but how many carbs?!
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
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.
Yay!!! So happy to hear it Mandi, thank you!
Amazing! I added chopped, marinated ARTICHOKES during the sautee and it was fabulous!
Oooh loving the addition of artichokes Josie! Thanks!
great recipe – thanks for sharing!
can i substitute greek yogurt for the heavy cream?
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!
I made this recipe and it was amazing! I added zucchini chunks too for some extra veggies!
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!
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
This was soo Yummy! I did not have heavy cream so I used milk and butter and it was still fabulous.
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.
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!
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!!!
This was a home run for my family!
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❤
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!
I’m so glad you adored the dish Erin, thank you for the glowing review! Mushrooms are always a good addition – YUM!
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.
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
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!
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!!!
Wow!! This is so good! I used a dollop of Greek yogurt instead of cream cheese and whole milk instead of cream. Yummmmyyy!!!
Absolutely delicious! I used smoked mozzarella and Parmesan. Will definitely make again! Thank you ?
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!
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.
So delicious!!! I make this all the time. Super easy and just as good when you roast the squash in advance.
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.
I made this with chicken added in but in the end Idid last step in a baking dish. Turned out very good.
Could you provide the nutritional information please. Thank you.
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:
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 16 g
Saturated Fat: 7 g
Dietary Fiber: 1 g
Protein: 11 g
Is it possible to add carbs to your nutritional calculations? Thank you! I ❤️your recipes, especially your spaghetti squash.
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!
What type of cream does this call for ? Half n half or heavy whipping cream ? Cant wait to make!
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!
First time cooking spaghetti squash and this will be my go to! The family loved it!
This was AMAZING
family went for seconds
This was so good! I added bacon and that was a great bonus ?
I just made it.. the sauce was so creamy and such delicious flavor! I’m in love ?
Has anyone tried this with almond milk?
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!
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 ?
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 !!
Could you substitute the laughing cow cheese with the cream cheese?? Just wondering if that would make a difference with the calorie count?
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
This is absolutely the best recipe I have ever cooked. It is out of this world!!!
Love,love,love this. Sort of like an omelet, add anything handy. Just added mushrooms. We’ll see.thank you.
Looooove it with mushrooms! Thank you Tim! xo
We are vegetarian and this was absolutely to die for very good!
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.
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
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.
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 !
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
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!
Made it today and it was absolutely amazing!!! Thanks for posting!!
Oh MYLANTA!!! This is one of the best things I’ve tried this year! Definitely a keeper!!!
Made with bacon today… Omg delish.
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!
Thank you Maureen!
So good. I added asparagus and mushrooms with ground beef.
This is delicious; I’ve made it twice.
Absolutely delicious!! This will DEFINITELY be made alot! Im doi g low carb and have already started losing. So excited. YUMMY YUMMY.
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
One of my favorite recipes so far! I love it.
How many carbs,fats, protein,and fiber in the cheesey garlic parmesan spinach spaghetti squash boat?
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
Total Fat: 16 g
Total Carbohydrate: 31 g
Dietary Fiber: 1 g
Sugar: 0 g
Protein: 11 g
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.
This is soooo good!!! Will definitely be making it again.
I made this and added chicken, my family loved it. I am making it again as I write this.
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.
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!
Ooh love it Kels, thank you!!! Totally trying it with coconut milk this week! Did you use canned or carton coconut milk?
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!!?
Thank you Anita!!! Love the extra peppers in there – such a great way to empty the crisper! xoxo
This was better than I thought it would be! Absolutely delicious. Omitted the salt and it was perfect!
This was soooo good! Loved it! I wondered if anyone knew the nutritional info on this for one serving?
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!
I added rotisserie chicken and it made a delicious meal for four.
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!
Yes! Yes! Yaaaaaaaas!!! So delicious!!
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!!!
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.
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!
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!
Would I be able to use Greek yogurt instead of cream and cream cheese? I’m trying to avoid going to be store!
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
How are the calories for this so little with the cream and cheese?
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!
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!
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…
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.
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.
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
Try Carb Manager. It is an app for Keto and Diabetics.
Fantastic! Thank you Renita!
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!
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?
Thanks so much for sharing this! This was awesome and super easy to make! I’m a huge fan of spaghetti squash and this recipe did not disappoint. Only thing I did differently was pour all of the shredded squash into the pot with the sauce and mix it up, then put the mixture back into the boats with cheese topping and baked…just a little easier. Cut one of the sides in half and that was plenty for me and my hubbies dinner. Xo
Thank you so very much for this recipe! It was absolutely amazing to say the least. I altered the recipe by adding onions, shredded cabbage, and mushrooms. I sautéed them all with the garlic and of course added more cream cheese because I’m a sucker for cream cheese. My husband loved it as well. Definitely recommend and if there were more stars to give, I would have given them. Love love love!
Why thank you Sarita! So thrilled you enjoyed the recipe and I’m loving all the extra veggies you included! xo
HA! You are so right right you’re reasons to use up al the spinach. We are either on a spinach Eating binge or a partial bag goes bad and forgotten
LOVE this recipe!! I usually add about half the block of cream cheese to make it even more creamy (just tastes so good!). To bulk it up even more, I like adding cooked chicken and broccoli. You have to scoop the spaghetti out of the squash and put it all in a 9″×13″ pan if you do that though.
Makes for great leftovers!
Made this about a month ago and hubby and co-workers loved it….am making it again tonight…
This was very good, and I feel good about a healthy dish. I should have cooked my squash just a little longer, since I had a little bite to them. I was short on cream so added some coconut milk. Worked fine! I will make this again. Chicken could be added to make this an almost complete meal. Add a salad or some fruit and it would be great! Thanks for sharing.
Thank you Virginia! One great thing about an al-dente squash is you can always pop it back in the oven with foil over it (to prevent over-browning) and cook it longer <-- I'll sometimes have to do this when I get overzealous and buy the world's biggest spaghetti squash lol! So super glad it worked with coconut milk too - YUM! 🙂
I just made this last night. Followed recipe exactly, but the measurements for the sauce are not correct, in my opinion. You DEFINITELY need to double the sauce, if you are using 2 spaghetti squash, which is 4 “boats”. After making the first batch of sauce and realizing it wasn’t enough, I then had to make one more batch of sauce, which took up more of my time 🙁 Also, in the recipe, under “ingredients”, you list only “1 medium squash”. But then you said that will yield “4 servings”. In the directions, under #3, you state “….each squash…”, so I am assuming you use more than one squash. Anyway, the finished product was VERY good. I did use the 1 Tbsp of cream cheese. Next time though, I will def saute some chopped mushrooms, which will add more flavor for sure.
Hi Karen! I’m so glad you enjoyed the recipe and I’d be happy to clarify the instructions! This recipe is indeed for 4 servings but each serving is half a squash boat. I listed the serving size a bit smaller than one full half of a squash b/c the cream sauce is pretty rich — The nutrition facts are calculated off 1/2 a squash boat (so 1/4 the whole squash) to help clarify. You would for sure want to double the sauce for two whole spaghetti squash! I’m going to further clarify the instructions to help anyone else who may have read it that way as well! xo
I’ve made this twice in the past few weeks, love it! Thank you for the recipe
This was a wonderful dish and so fun to make. Thanks for the extra explanation to cook the squash in the microwave before cutting it.
I made this tonight for my hubby and me and we loved it! So yummy, creamy, cheesy and delicious! I had some mushrooms and added them too, which made it even yummier! Thanks for the post! Definitely will be making this again❤️
I made this tonight for supper and it was delicious. I used yogurt instead of the cream, omitted the cream cheese and it turned out very good.
I really want to try this! However, I have NO idea what on earth to serve with it? I’ve never had a dish like this before. A salad seems weird (?) Please let me know what else you serve with this. Thanks.
Hi Karen! A lot of people have been treating it like a side dish (like a saucy pasta) and pair it with sautéed or roasted veggies and a protein of their choosing. For pescatarian I’d choose shrimp or to keep things vegetarian I’d serve it with some roasted broccoli or mushrooms.
I served it with meatloaf.
I can not wait to make this again! It was sooo good.
My husband tossed chicken chunks with him for some protein and loved it that way too.
Will most definitely make again!! I think I’ll add chopped up artichokes next time too.
Amazing dish! So yummy! A must try!
DELICIOUS!! An incredibly fast and flavorful dinner!! I tripled the recipe one and opted for the T-Rex option with baked chicken. Thank you for another great meal, Jenn!
You make veggies look delicious. I can’t wait to try this. Your squash look like they’re loaded with flavor. And I do love anything cheesy so I know this is going to be a winner!
Was easy to make and very delicious!
I made this last night. BIG HIT! Used the cream cheese, and I also added cut up chicken that I sautéed in olive oil with light seasoning. My husband was skeptical; he ended up going back for seconds! I took the leftovers to work today and everyone was asking for the recipe.
Next time, and there will be a next time, I am going to add shrimp!
This was amazing! Loved it, so glad I have leftovers for lunch.
This was way too rich for us. Also I cut garlic back to 1 tablespoon, still it was a bit overpowering.
Found this while looking for keto -friendly recipes. I made it, but neglected to pin it. My daughter and I LOVED it and we had a mad scramble to find it again to pin it!
So glad you loved the recipe and were able to track it down again! 😉
This was awesome! My wife made it for us last week, and I usually complain if there are vegetables on the side, let alone as the main course. I ended up having thirds. Going to convince her to make it again this week.
I added some roasted cherry tomatoes, onions and italian seasoning to the recipe. Love, love, love it!!! Will definitely make again!
Loved the spinach stuffed squash. I used the milk and cornstarch substitute for the cream, and it gave it the creamy ness without the extra calories!! Very yummy
Just tried this last eve. It was delicious!! Had cream cheese on hand and thought “if a tablespoon is good, than 2 will be awesome!” Not necessary and actually made it a little too rich…but Ohhh so good! Will definitely try again!
Delicious! One of the best recipes for Spaghetti Squash I have tried!
Plus I substitute what was on hand.. frozen chopped spinach,then had 2% milk and real butter for cream
This was INCREDIBLE! I added some pieces of my kids chicken nuggets on the top. Thank you Thank you!
Best spaghetti squash recipe I’ve tried! Next time I’m adding canned chopped artichoke hearts. Yum!
I am making this dish today. I can’t wait to taste it
I’m so exited for you to try it Deena!
When u say 1/2 cup of cream do you mean heavy whipping cream?
This dish was so good and easy to prepare! I brought it to our Christmas Day gathering and everyone loved it!! Some family members had never had spaghetti squash and now they want to make this recipe. Can’t wait to make it again!
Hope you had a marvelous Christmas Joanna, thank you! I’m so thrilled this sassy stuffed squash was a hit with your family 🙂
This is perfect! Thank you so much
Thank you Mindy!
Delicious, thank you!
Best dish! Doubled it and took to Thanksgiving and it was a hit. It was requested for Xmas too!
Oh boy was this a WINNER! I did not have cream in the fridge so I opted for a can of coconut milk (did not change flavor in our opinions), added bacon, cooked shrimp in the bacon grease and voila! All of my friends want this recipe and the beau told me to keep this one on the “frequent” dinner list!
Kelsey I’m squealing over here! So glad it worked with coconut milk (totally trying it next time we make it – Yum!) and I’m thrilled y’all enjoyed it! 🙂
Oh wow, this looks so good!
Thank you Lisa! 🙂
This was great!!! Making it for the fourth time tonight!!
Cue happy dance!!! So thrilled it’s on repeat rotation – Thanks Linda! 🙂
Wow! I have made this recipe twice, and I love it. I have followed this recipe exactly and wouldn’t change a thing. Even my husband loved it…I did add chicken to his portion, but he said he likes it both ways…with and w/o chicken. I have a 4 pound squash and can’t wait to make this recipe again
Donna I’m so over the moon that y’all are enjoying the recipe! Thank you thank you! 🙂
This was wonderful, thanks for sharing the recipe! I added a couple of things….thyme, oregano, fennel & turmeric. Also cut up and used a few slices of precooked bacon, and spoonful of bruscetta I had on hand for a touch of tomato flavor. It was wonderful, thanks again for sharing!!
Delicious! First time I made it I didn’t add the tab of cream cheese . This time I did follow it to adding the creme cheese. I must say, I preferred it better the first time since I added a little bit of grayed gruyere cheese. I love the spinach and cream. I also added a little nutmeg to the sauce. Since I’m French, nutmeg is a standard with cream sauces… It’s definitely a beautiful dish to bring out… especially after putting it under the broiler until golden BROWN….DELICIOUS!!! Thank you
Wow This was an awesome rec for spa squash!! Thank you! Instead of putting the spinach mix in the halved squash, i mixed it together with the Squash and put in in a dish and baked it That way. Amazing!!
I’m making this for the second time tonight. The first time I followed the recipe, adding chicken, and it WAS delicious! This time, I’m playing a bit and have ADDED bell pepper before the garlic, sub’d habeñero shredded cheese for the mozzarella, a sprinkle of my homemade Cajun seasoning and a little crumble of bacon. it’ll be done in just a little bit and smells amazing!
This recipe is such a gem. It comes together in a snap when you roast the squash ahead of time and it tastes so much better than I thought possible! A new weeknight favorite, for sure!
I really liked it!! I didn’t saute my spinach, I just mixed it with the sauce and dumped it in the squash boats and it turned out great! Thanks for the recipe.
This is out of this world delicious. I first tried this a couple weeks ago and my friend that hates spaghetti squash tried it and said I have changed her mind. Tonight I made it for my husband and 12 yr old son. They both went nuts over it. Thanks so much for sharing. 5 stars girlfriend
Would this work with delicata squash as well?
Hi Jenn! Absolutely! All my stuffed squash recipes will work great with delicata, butternut, kabocha, etc.. 🙂 Happy cooking!
This was delicious but I added Italian sausage and there were no leftovers!
Yay!!! Thank you Jill 🙂 Love the addition of Italian sausage!
Second time I’ve made this. I added 4 strips of bacon cut up, added sweet onion, chopped Portobello mushrooms, garlic and spinach. I also added some basil pesto into the squash before I added the spinach mixture. Topped with fresh Mozzarella! So delicious.
I just swooned into my computer screen reading this. DELISH Debbie, thank you! I’m totally giving these tasty extras a try when we make it next. YUM! 🙂
I have been wanting to try spaghetti squash for a long time and finely made this. OMG!! So, delicious!! I am trying all your recipes now. Thank you for this wonderful recipe. xo
Yay!!!! Thrilled to hear it Peggy! Can’t wait to hear about what you try next 🙂 xoxo
Could sour cream and cream cheesse be used instead? I do not have heavy cream.
Hey Emilia! You can use a combination of both if you’d like to give it a try, though the biggest most important factor here is to bring them to room temperature before adding to your sauce. Sour cream is super duper likely to curdle and separate so just make sure that you bring your dairy to room temperature. Instead of adding them after the spinach, in this case, I’d add it before the spinach + after the garlic is sautéed. Reduce heat first, and whisk in slowly, heating gently until sauce is creamy – then add your spinach and continue on with the recipe as written. I’m not 100% on this just because I haven’t had a chance to test that variation myself, but this is how I’d test it! 🙂 Let me know if you end up trying it out! xo
Can’t wait to try this tonight!
So excited for you to try it Melissa! xo
Just made this with all the produce from my garden! I grew the spaghetti squash from seeds I saved from a store bought squash last year. Used a combination of Swiss chard, lacinato kale and arugula, added a small onion with the garlic. Added some tiny tomatoes before the mozzarella. Soooo good!
Peggy you’re totally my hero! My goal is to grow some awesome spaghetti squash from seeds next year! Any tips? Love the combo of chard, kale, and tomatoes in the mix – such a healthy + delicious addition! 🙂
Are nutritional info correct? Spaghetti squash usually only has 4 net carbs per cup and this is stating 31g of carbs for the half??
Hey Christine! That’s a great point! Let me go ahead and run it through myfitnesspal.com again – I typically don’t include the nutrition info on recipes because they can be so inaccurate when programs do the calculating vs people. Be right back! xoxo
Girl I’m so glad you pointed that out! It should be 4 grams of carbohydrates if you’re dividing the recipe into 4 servings and 8 grams if you’re making it 2 portions. I updated the recipe card too. Thanks so much for your help! 🙂
I tried this recipe today and I have to say it was a major disappointment. I was going to make this for a group but I decided to experiment with it before hand just incase… so glad I did. I love spaghetti squash but unfortunately the flavor of the sauce was awful and did not pair well with the squash. The smell of it actually gave me a headache. I took a few bites and threw the rest away.
If you do end up making this, definitely add chicken, prosciutto, pancetta or anything to aid the flavor.
I’m terribly sorry to hear it Wrenn, as it’s one of my favorite spaghetti squash recipes to make for our family! Did you make any changes while experimenting by any chance? I shamelessly put that sauce on everything from pasta to veggie grits but we probably just have wildly different tastes. xo
Can you omit the cream, or substitute with chicken stock or something?
Hey Jessica! The end goal is a super creamy sauce for the spaghetti squash so omitting the cream would cause the sauce to loose it’s creaminess, unless you used a little extra cream cheese to mix with the stock/broth to compensate… That could work great, just taste as you go and add a little at a time as you judge the thickness of the sauce. Totally LMK what you end up trying! xoxo
Do you think I could double this recipe and freeze half of it right after I add the sauce. I’m all about stocking the freezer. If I’m going to make something I always try to double it and freeze what I can to save myself some time later.
I’m alllll about stocking the freezer! When I make pastas/soups/stews I double and do that too – isn’t it the best?! I’m still not the biggest fan of freezing and reheating spaghetti squash, I feel like the squash gets watery every time I’ve tested it (with a few different recipes) — that being said, if you’ve frozen spaghetti squash before and liked it upon reheating, totally go for it! LMK!
I have made this many times since I first came across it. Just made it again last night and it was the best yet! We used two spaghetti squash from our garden, doubled the cream and used 5oz of parmesan and about half a cup of cheddar for added flavor. We also always cook the garlic and spinach with an onion and button mushrooms then mix that with the cream mixture. Even my boyfriend’s father who was raised on a meat and potato diet loves this dish!
Morgan you’ve totally made my day! Thank you so so much and I’m thrilled you’ve been loving the recipe on repeat <--- best compliment ever! Mushrooms and onion are a perfect addition to the mix - YUM!!
I made this for dinner tonight and it was delicious and easy. My teenager loved it. Thank you!
Thank you Liz! So happy y’all enjoyed it!
So what is a medium size squash? I would love some dimension. Some of my squash are probably football size
Hey Beth! I wouldn’t fret it too much. I use a different size squash nearly every time I make this (I pick up whichever ones look good regardless of size) and it’s all good each time! I’d say your football-sized ones are for sure a large. A medium would be about 8 inches long. If you’d like to use the football-sized ones, go for it! Double the spinach and sauce and dive in! 🙂
This is SO good. My husband and kids love it too. I’ve made it so many times this is just so yummy!
Sooo…I tried cooking the spaghetti squash in the microwave and it exploded! So I ended up with a casserole version of this, and it was great! I put the SS down in a regular 9 x 13 dish, then layered diced chicken (maybe 2 chicken-breasts worth?) and then put the sauce on top. I doubled the cream and cream cheese, probably doubled the garlic (’cause I always just eye-ball it and end up with a ton), and probably halved the spinach (’cause I was tired of chopping–5 oz is a ton of spinach!). It turned out great! Thanks for writing up this recipe so I could have something to “mess up”! Haha. 🙂
Thank you Judy! A few months ago I had to add a note to all my squash posts b/c girl, I think we’ve all had one explode! Making a few cuts int he squash before microwaving can help but I figured it’s worth the risk because I can’t for the life of me get the knife through it otherwise! 😉 You totally sound like me in the kitchen, eyeballing lots of garlic and tossing in any protein I have on hand. I’m so glad you enjoyed the recipe and thank you so much for stopping back over to say hello! xoxo
Delicious and easy, thanks Jenn!! I can definitely see how shrimp would be great in this, so we may try it next time–and there’ll definitely be a next time! Some Panko on top would also give it a little crunch, so will try it that way too. Thanks again! xo
OMG yes! Maybe panko crusted shrimp on top? Divine! Thank you Kristin 🙂
Recipe was absolutely delicious! Doubled it for my hungry family and it came out perfect. I added just a couple spoonfuls of ricotta cheese to the sauce as well and it was heavenly.
I made this – it is soooo delicious!!! I added some cooked brisket to it.
Oh-M-Geeeeeee…it was amazzzzzzing!!! I kind of cleaned out the fridge, used cottage cheese and sour cream, frozen spinach, lots of cheese and parm. I definately did NOT leave out the cream cheese. The indicated times to bake were bang on.
Deelicious! Very happy! 🙂
Great call on the cottage cheese and sour cream – YUM! So over the moon thrilled you loved it Patty! 🙂
I’m recovering from a heart attack and I’m looking for heart healthy menu ideas. Do you have menu ideas for low sodium/fat? Thank you!
I have some super tasty heart healthy recipes Jamie, I’m going to shoot you an email with a list of goodies! xoxo
Love,loved this dish….
This is my 2nd time making spaghetti squash. The first recipe wasn’t one that sold us on this new-to-us veggie. This one is golden, tho.
I used half n half and the sauce turned out great. I added 2 cups shredded chicken and then discovered that
I needed more sauce. Whipped up sauce with another 1/2 c of half n half and some cheese, added some oregano from the garden.
This was great! The cream cheese made it!
Making this for dinner right now! I added some onions and tomatoes, too. Thanks for the awesome recipe!
How many calories are in this dish?
If you divide the above recipe into four portions/servings then it is 274 calories per serving, I believe.
This was amazing for dinner tonight! I loved how low in calories it was. I didn’t add the cream cheese and just used parmesan on the top! So filling and flavorful, can’t wait to make this one again!
Oh my goodness. This was absolutely delicious! We will be having this again soon. Thank you for sharing this recipe.
Yay! Thank you KariJane! So glad you enjoyed it 🙂
I was looking for something a little different to share on my Facebook page when I ran across this recipe. I like squash and am excited to try a different way of cooking it. Thank you for sharing this recipe. I can’t wait to try it. Shared and pinned.
Thank you so much Amy! Much appreciated 🙂
Absolutely a keeper recipe! Love love love it, and I’m usually not much of a spaghetti squash fan…..but this is the BOMB! I think I said “mmmmm” with every single bite! 🙂
So ridiculously happy to hear it Carrie, thank you!!! 🙂
My first time making spaghetti squash amd it turned out delicious! !
Wonderful! I might just have to grow some spaghetti squash again this year, just for more of this recipe. Thanks for suggesting the chicken. It worked great and I had the filling already bubbling in the pot, so skipped the second bake and just put the boats under the broiler. Yum!
Janet I’m so thrilled to hear it, thank you! Is it easy to grow spaghetti squash? I’ve been dying to try!
Printable page not found. 🙁
Ohmygosh I literally just gasped! Sending in a tech support ticket right now Deborah – thank you for the heads up! I’ll email you a printable copy right now as well 🙂 xoxo
All fixed! 🙂
I decided to use less spinach — big mistake, I ended up rationing my spinach with eat bite, it was so yummy! Overall loved this way more than I had expected.
LOL! Hoping you get a chance to channel your inner Popeye and try it with LOTS of spinach next time, Kaylin! So glad you enjoyed the dish and thank you for popping back in to let me know! 🙂 It always makes my day!
Made this tonight, so simple and So Good! Thank you so much for sharing!! My husband just started the keto diet…so you happen to have any nutrition info?
So thrilled you enjoyed it! Thanks Jess! I snagged this from my old recipe card’s calculator:
Servings Per Recipe: 4
Amount Per Serving
Calories: 274 % Daily Value *
Total Fat: 16 g 26%
Saturated Fat: 7 g 37%
Trans Fat: n/a
Cholesterol: 40 mg 14%
Sodium: 500 mg 21%
Calcium: 310 mg 31%
Potassium: 680 mg 20%
Magnesium: 80 mg 20%
Iron: 0 mg 0%
Zinc: 0 mg 0%
Total Carbohydrate: 31 g 11%
Dietary Fiber: 1 g 6%
Sugar: 0 g
Protein: 11 g
Vitamin A 78%
Vitamin C 34%
I’m preparing a bunch of freezer meals for a friend who recently had surgery and can’t have pasta (!). I’m making things that she can put in her freezer, then pop out and re-heat quickly, so I thought I’d try this for her. My question is: Can this be frozen? Perhaps after the sauce is added but before the mozzarella topping is sprinkled on top?
Hey Jackie! She’s super lucky to have a friend like you looking after her – love it!
I am super sad to say this, but this particular dish is best fresh because of the cream-based sauce and nature of spaghetti squash. I’d say for every 1 person that claims to love frozen and thawed spaghetti squash 3 are not a fan, and I’d hate for the latter to be the case! This is one of those dishes I’d make fresh and bring over that day when I planned to see a friend, and then I’d keep other goodies tucked away for stocking her freezer.
My Vegetarian Tortilla Soup freezes like a champ (and is soooo good as leftovers!) and these Black Bean and Sweet Potato Flautas and Butternut Black Bean Burgers are always a hit with friends (you can even use sweet potato in place of the butternut – woot!) and freeze + reheat great! Hope this helps a bit! xoxo
Fabulous……definitely a keeper recipe i will make again and again! This was so good I will make it for dinner guests! I had already roasted and scraped a large squash so it was ready in the frig. If you have the squash done ahead, this is the quickest recipe to assemble……i think the most time consuming part was the peeling and mincing of the garlic! My two small variations were to add in with the garlic a cut up leftover baked chicken breast (I had roasted it a few days prior and it had a light coating of Italian panko crumbs). I also added a pizza hut packet of red pepper flakes, garlic seasoned salt and pepper. I used about a cup of cream, 23 cup parmesan shreds, and my bag of baby spinach was 8 oz. I put the squash in a 9×13 pan and popped it in the oven long enough to warm, then put the spinach mix on top. I did add a cup of mozzarella over the top the last 5 minutes or so. Delicioso! Easily serves 4-6 people.
Baked in a glass bowl instead of the squash boat. Topped with pepper jack cheese since I was out of mozzarella. This is a keeper!!
So happy to hear it Margie! 🙂 Thank you!
Delicious! My favorite spaghetti squash recipe so far. I use less garlic and for a larger size squash I double the amount of sauce.
Excellent, thank you. I used rondelle garlic and herb instead of reg. Cream cheese and toasted the seeds to throw on top. Excited to play some more.
Awesome! Directly in my favorite week dinner. Super easy to do and very tasty
So yummy! I love that it made the spaghetti squash strands nice and soft.
Yay thanks! So thrilled you enjoyed it Kay! 🙂
This was my favorite dish that I have made in a while. I have been meal prepping for dinners for a couple weeks straight and tried this the other night. I added some cut up roasted chicken and tomatoes. Also I cook my squash on Sunday and put in a container to store in the fridge. I made this dish on Wednesday.
After making my sauce I added the spaghetti into the pan to mix everything then poured it all in a baking dish for the oven.
My husband and 3 year old son thought it was delicious. Can’t wait to make it again.
Made this for dinner! Delicious.Very rich and filling. 1 squash for 2people. ; we have leftovers. I will be making this again.THANKS
Super glad to hear it Steve! 🙂 I’m always blown away over how filling and satisfying squash can be – it’s awesome!
I loved it!!! Great, and super easy!!!
Thanks Genile! 🙂
I am doing weight watchers and this recipe looks really good. Do you know what the nutritional info or smartpoints would be for this dish?
Thanks Dawn! I don’t have the nutrition write-ups for the recipes yet (my new recipe card will hopefully have some good ones – but it’s hard to find an accurate program!) Your best bet would be to map out any swaps you plan on making, if any (things like 1/3 fat cream cheese in place of regular or half and half in place of cream – those are two popular ones) and paste the recipe into myfitnesspal.com to get the nutrition facts. That should give you a good idea for your smart points so you know how to fit it in with WW! 🙂 Hope this helps and for sure let me know what it ends up being if you calculate it, I’d love to know as well! 🙂
We’ve made this twice now and we love it! I give my 10 month old some with a little less of the sauce and she can’t get enough. Thanks for the recipe.
Made this last night. It was wonderful! I sautéed a sweet onion before I added the garlic and frozen (thawed) spinach. Onions and spinach just go together.
Made it in a baking dish instead of boat
Teamed it up with sweet Italian sausage. Defiantly a keeper.
LOVE onion and spinach together, and with some sweet Italian sausage in the mix? YUM!!! Great additions + I’m so stoked you enjoyed the recipe! Thanks Janet 🙂
Hi! Just came across your recipe and plan on making it next week. Quick question- Do you think it would do well if I baked in a baking dish instead of the boats? I’m trying to double the recipe so I have leftovers and think it would be easier, but wondering Youe thoughts 🙂
Hi Rae! The recipe will absolutely be great in a baking dish! I do this a lot when I’m making enough for leftovers for the hubs and I, so totally go for it 🙂 Hope you adore it!
Just gonna put this out there… Maybe microwaving for 5 minutes is a bit too long. Mine exploded at 4 minutes ?. Still trying to salvage it though. They’re roasting in the over right now. I’ll update after dinner.
OMG!!! Was it one of the small spaghetti squashes? I’ve had a little one crack on me at the 5 minute mark so little ones for sure maybe need 3 minutes? I’ve never seen one straight up combust and I make spag squash once a week usually. So crazy to hear that happened and thanks for the heads up Corinne! xoxo
Corinne, I too exploded a spaghetti squash in the microwave. :O. You should pierce it a few times to allow steam release during any length of microwave cooking.
That’s a great tip, Jean! I’ll add it to the notes on the post 🙂
I found this recipe on Pinterest when I was searching ways to eat more non-starchy veggies and I’ve made this several times since then. It is phenomenal, just as it is! But I love the suggestion of adding bacon 🙂 Also, as an FYI, I live with a lot of picky eaters who don’t like to try new things, so I tried freezing it so I didn’t have to eat an entire squash over 2-3 days and it tasted fine after it had defrosted. Thanks so much for sharing this recipe!
Ahhhh yay! So stoked they’ve made a repeat appearance! Thank you so much Laura 🙂
My anti-squash husband LOVED this! As did the rest of my family. Thanks for the great recipe.
Thank you Brooke!!! So so so happy to hear it!
We loved this! So delicious and easy. I misread the recipe and used frozen instead of fresh spinach, so mine was more spinachy but still scrumptious!
Great to know it still works with frozen spinach and I’m so thrilled you enjoyed it! Thanks Courtney! 🙂
Is this considered Paleo?
Hey Jenn! I have a few friends that do modified paleo with dairy thrown into the mix, but typical paleo fare excludes dairy I believe.
This is by far the best spaghetti squash recipe. Ever. My husband and toddler loved it! I didn’t have heavy cream so I used half and half. I also added sautéed baby Bella mushrooms. It was amazing! This may become a weekly meal for us!
So thrilled to hear it Melinda, thank you! 🙂 LOVE the added baby bella mushrooms!
This is the first time I’ve ever cooked spaghetti squash and it’s bloody awesome!! Instead of spinach I used kale but you can use basically any vegetable. Next time perhaps broccoli. This recipe will be used many times over. So delicious and great for you. A New Year recipe sure to go a long ways.
So thrilled you enjoyed it Dani! Thanks for the super-sweet review and I cannot wait for you to try it every which way! For sure do broccoli next! I have a bacon broccoli spaghetti squash I basically want to marry! 😉 Happy 2017 Dani!
I just came across this recipe today and made it immediately, without even reading the comments. I just had a feeling it would be amazing. SO. DARN. GOOD. Thank you for such a wonderful recipe! I used slightly less garlic (2 Tbsp instead of 2.5) and omitted the mozzarella because it tasted so good without it. I had spaghetti squash strands in the fridge already from roasting one earlier in the week so I just added it to the pan with the garlic and spinach to warm through before adding the rest of the ingredients. I can’t wait to make this again and add shrimp as other commenters suggested! And then make it again with chicken and peas. And then make it again with mushrooms and roasted red peppers. 🙂
This recipe is amazing! I’m not really a big spaghetti squash eater, mainly due to not having ideas how to prepare it in the past. I made this a while back and even my two year old (read super duper picky eater) gobbled it up. I am making it again tonight for my husband and adding shrimp to make it a little heartier for him. I can’t wait to try your other spaghetti squash recipes too. Thanks for all of the great ideas!
Thank you Lace! I’m so happy y’all enjoyed it and omg a tot’s stamp of approval is EVERYTHING to this momma! Totally beaming right now 🙂 You’ve got to try the pesto veggie one next – SO GOOD!
So this was my first time ever making spaghetti squash and both my husband and baby loved it! I did add some ground turkey to it to make it go a little further (seasoned with Italian herbs) and I needed to run some errands so I cooked the squash in the crock pot before hand. Only other thing I modified was adding a little bit more cream and parmesean to compensate for the turkey. The spinach did have a good bit of juice but I just drained when I drained the turkey before I added the cream etc. (I also cooked it in a casserole dish because there was too much to fit back into the shell ?) It was perfect and I will definitely be making it again! With the 1lb of turkey added it fed me and my husband and we had plenty left over for another meal!
This. Recipe. Is. Amazing. For anyone wondering if they should try this the answer is yes. I’ve been wanting to get more creative with my veggies and this was the perfect dish. I cooked for a friend and she ate the entire thing. I eat small portions and was able to have my leftovers for lunch the next day! I made sautéed mushrooms as a side dish and this was the perfect dinner. Thank you Jenn! I am trying your Buffalo squash recipe tonight.
Chelsea you made my day! Thank you for your kind words and I’m so stoked you loved the recipe!!! Hope you love the Buffalo Stuffed Squash as well! 🙂 xoxo
Absolutely amazing!!! My boyfriend said he wasn’t hungry until I made him try it lol then he ate more than half! l
Bahaha that’s exactly what my husband tried to pull and then he attacked my plate and then polished off his own. Wooot! High-five girly – we won! 🙂
Mmmm this was so good-I made it for supper tonight! This came together super quickly which I love and I couldn`t stop sampling the sauce before the squash came out of the oven! I added rotisserie chicken which was really good. And I would say, as another reader suggested, to not skimp on the spinach, and I did not measure out any ingredients as this recipe is forgiving in that way, reducing clean-up. Also, instead of leaving the squash in their rinds I scooped them out into a casserol dish and added the sauce on top and then baked which made it easier for me to clean up leftovers. Thanks for a great recipe!!
Thank you Maggie! I’m totally with you – the more spinach the better! 🙂 Love the casserole tip too!
Made this tonight it was awesome, my husband loved it and said it was Chef quality. Such a nice compliment, he usually drowns everything in Red Hot or Ketchup but didn’t put anything on this dish. Thanks for sharing this recipe.
Anne, you made my day! So happy to hear it, thank you! 🙂
This was so easy and absolutely delicious! Thanks for the great recipe!
I made this recipe x5 for a potluck dinner. I used 2 cups of half and half though and no cream cheese. I did have to boil off the water from the spinach and had to boil off a lot of the liquid from the cream. Overall although people took small portions everyone loved it! I also broiled them to get a nice char after adding mozzarella cheese to the top. thanks for the great recipe!
So happy y’all enjoyed it Lawren! Thank you! The heavy cream and cream cheese are for sure what keeps the excess liquid factor down, so I’m beyond trilled to hear you were simply able to boil off the spinach water and the milk portion of the half and half — a great fix and I can’t wait to try the lightened up swaps! 🙂 xoxo
I’m super excited to try this recipe out! Just wondering- if I am planning to roast the squash ahead of time, you mention undercooking it 5-10 minutes. Does this mean I shouldn’t shred it before adding the sauce? Should I pop it back in the oven for 10 mins when I’m ready to start dinner and then shred? Thanks a bunch!
Hey Alyssa! Great question! When I advance-prep my squash I typically toss it in the oven while I’m making the sauce/stuffing, then shred and stuff. I feel like the undercooking in advance and then finishing up closer to serve time gives me the best al-dente texture so I don’t get mushy squash. It’s pretty flexible though so don’t fret it 🙂 I’ve been known to also make the entire thing start to finish in advance when I’m taking photos then re-bake the fully stuffed squash at dinnertime, and I still think it’s fabulous. I hope you love this recipe as much as we do!
Absolutely yummy, we added quartered artichoke hearts, soooo good!!
I made this last week for my family and it was a big hit. I’ve been trying to incorporate more meatless meals and this was a winner. I didn’t have heavy cream so I substituted half and half successfully and used neufchâtel cheese to lighten it up a bit more. Can’t wait to make this again and add maybe some broccoli along with the spinach. Super delicious!!
Thank you Lois! I’m so happy y’all enjoyed it and that it will be popping back up on the menu! For sure add broccoli and even mushrooms if you like them — it’s glorious! 🙂
I am trying to figure out how many weight watchers points this would be if I used fat free cream and fat free cream cheese.
Any ideas on how to calculate?
Hey Meg! I’d plug the ingredients with all the swaps you plan on making into myfitnesspal.com and see what they give ya! My friends always say that their calculator is the most accurate of the bunch 🙂
Hi Meg– did you calculate the points?
I just made this tonight for myself and my husband who hates it when spaghetti squash is used with red sauce. We made two of them (four halves), and we love that it was just as easy to make two so that we have lots of leftovers. I think the amount of spinach can be increased quite easily, and even just roughly torn spinach worked nicely. The recipe is really forgiving if you guestimate on amounts. We absolutely loved this, and as a rarity, one of my veggie dinners had us both leaving so full!
Thanks for a wonderful, easy-to-follow and delicious dish!
Sarah this made my night; thanks for the sweet comment! I’m so glad y’all enjoyed it 🙂
I added crumbled bacon on top…it was so good~!
Happy Friday! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love on Fridays (and these comments help me remember I’ve featured it, in case I come across the recipe again in the future.) I hope it will be a hit with my readers!
You’re the sweetest Kalyn! Thank you so much — off to check out the post <3
Tried this tonight…
It was soooooo good !
Absolutely yummy !
So so glad you enjoyed it Heather! Thanks! <3
I just made and ate this. Delicious!!! I had an extra red pepper from the farm stand I wanted to use so I mixed in with the spinach and it was just perfect!!!
Thank-you, I’ll be sharing this one!
ps I totally went with the cream cheese 🙂
So thrilled to hear it! Thanks for the glowing review! <3 And heck yes cream cheese! It's so luxe, I just love a little swirled into the sauce!
Absolutely delicious and love the fact that I can do the the first step ahead of time! I will definitely be making this again as well as the other variations. Great recipe!
How many carbs in this?
Hey Karen! I’m not sure, but you could enter what you add to the squash in the calculator on myfitnesspal.com and it should give you a pretty good read of the carbs and nutrition content! <3
Each cup of spaghetti squash is 5.5 net carbs, so start there per serving.
Great info thank you!
I’m with you on using the entire box of spinach at one time! And actually, the entire box is one serving! I’m going to make this ASAP, it looks divine!
Yay! Thanks Kari! <3 Hope you adore it!
Looks awesome! Would it be too dry if I added only a few tablespoons of cream. I’m trying to lighten it up a bit. Any suggestions ?
Thanks Jo! I think you could add less and it would still be great! you could even add some sautéed mushrooms or broccoli to bulk up the filling which would taste stellar too!
I didn’t have any cream but I had plain Greek yogurt so I thinned it a bit with milk and used that for the cream. There was the mild Greek yogurt tang but the recipe worked fine in my opinion. Plus that gives it a shot of protein.
Ooh good thinking Anne! That sounds like a great swap!
Looks so good! Totally making this tonight! Do you have a rough idea how many this will serve?
Hey Laura, thanks! For my husband and I it was perfect as 2 main courses (pair with a small cup of soup, salad, or roasted veggies!) and as a hearty side dish this could easily serve 4. You could cut each squash half in half again or just serve with utensils for everyone to scoop our their own serving. Easy peasy! <3
This dish is fabulous!
Thanks Janice! 🙂
This looks and sound delicious! I have a spaghetti squash on the counter that I have been trying to decide what to make with it. I think I found it. Thanks for sharing.
Thank yo Stephanie! This is the perfect use for that lone spaghetti squash 🙂 Hope you love it!
Made this tonight and added sautéed shrimp…OMG. So freaking delicious. Even my Alfredo-hating husband liked it.
Day = Made! Thanks Beth — Totally trying it with shrimp this week! 🙂
When you made it with shrimp did you put the shrimp in the sauce/squash or serve it on the side? Sounds delicious 😀
Hey Nicki! When I tried it, I sautéed the shrimp separately in a teeny bit of butter and seasoned with garlic, paprika, salt, and pepper and then poured it on top of the spaghetti squash itself! It would probably be great in the sauce too (I make a shrimp spinach dip like that and love it!) or even just on the side 🙂 Dishes like this are so super flexible; love it!
Thank you so much for the tips, Jenn! Looking forward to making this for a date night! 🙂
This might sound silly but what kind of cream? Heavy whipping?
Hey Jo! You’ve got it 🙂 Heavy cream will make the sauce nice and thick!
That was my question too…..thanks for getting my answer ?
Happy to help! I hope you love this sassy stuffed squash as much as I do! 🙂
One of the best dinners I’ve had in a long time!