Aiming to eat more veggies? This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe packs an entire package of spinach swirled with an easy cheesy cream sauce.
I’m a really big fan of using an entire package of fresh spinach in a single recipe.
Whether it’s on a tasty flatbread pizza, stuffed into peppers, tossed into a healthy salad, or swirled into an easy cheesy dip, I feel an epic sense of accomplishment if I can fit the entire package into my face somehow.
Not that spinach ever really goes to waste here, but there’s much less margin for error if you use every little bit of that box-o-spinach.
No stray leaves to accidentally forget about, no 1/4 empty box taking up precious fridge space, and no baggies of spinach growing legs next to that partially chopped onion you also forgot about… haha not that I would know from experience or anything.
Ok fine, I’ve totally been there! We all have, right?
Besides, if you use the whole package you not only make Popeye proud, but I’m sure your parents can somehow sense that you’re eating a whole boatload of veggies and are super duper happy about it.
Do it for the parents! Eat all the spinach!
We can start with this easy cheesy stuffed spaghetti squash. YUM!
Cheesy Garlic Parmesan Spinach Spaghetti Squash
Mouthful of a title. Mouthful of deliciousness!
Okay that was excessively cheesy, even for me! My apologies.
Please forgive me and make this easy cheesy stuffed squash the second you step foot in the kitchen. Pretty please? With Parmesan on top!
Cheesy Garlic Parmesan Spinach Spaghetti Squash
This crazy delicious garlic parmesan spaghetti squash is one of the most popular recipes on Peas and Crayons -- and for good reason too!
Ingredients
- 1 medium spaghetti squash (approx. 2-3lbs)
- 2.5 TBSP minced garlic
- 1 tsp avocado oil or olive oil
- 5 oz fresh spinach chopped
- 1/2 cup heavy cream
- 1 TBSP cream cheese (optional but delicious!)
- 1/2 cup freshly grated parmesan cheese plus extra for topping
- salt and pepper to taste
- grated or sliced mozzarella for topping to taste
Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds.
- For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
- Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
- While the squash roasts, start on the sauce.
- In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
- Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
- Season with salt and pepper to taste and remove from heat.
- Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
- Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
- Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
- For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it's HOT!
Recipe Notes
T-REX CHEFS: Feel free to add chicken if you'd like! Stir it in with the sauce and veggie noodles or serve it up on the side. Grilled, roasted, baked, poached, rotisserie... anything goes! Shrimp is also a tasty addition to the squash.
Recipe yields 4 servings (so about 1/4 a spaghetti squash per person) as a side dish or it can be split into 2 portions (half a squash per person) as more of a main course, especially if you're adding extra protein and/or veggies!
Nutrition facts below are an estimate provided by an online nutrition calculator, estimate calculated before mozzarella topping <-- add as much or as little as you'd like!
If you give this Cheesy Garlic Parmesan Spinach Spaghetti Squash a try, let us know! Leave a comment, share it on social media, and even take a picture and tag it #peasandcrayons on Instagram – I can’t wait to see your creations!
Short on time? Roast it in advance! When I’m making them ahead of time I under-bake the squash by about 5-10 minutes and then finish them off with the easy cheesy filling when we’re ready to eat!
so . . . how was it?!
This easy cheesy spaghetti squash was deliciously dreamy! The creamy parmesan sauce basically turned the tender spaghetti squash strands into the most luscious Alfredo. Throw in some savory sautéed garlic and spinach and we have some serious magic going on here.
“I’m in love! I’m in love, and I don’t care who knows it!”
I’m perpetually looking for ways to get my oh-so-skeptical husband excited about having spaghetti squash for dinner and this recipe totally did the trick!
The first time I tested this Cheesy Garlic Parmesan Spinach Spaghetti Squash I made it around lunchtime and told him he could have *just one bite* of my precious lunch. Next thing I know he’s leaning over, mouth open, begging for another bite. And another. And another…
VICTORY!!!
More Tasty Stuffed Spaghetti Squash Recipes
- Spaghetti Squash Parmesan – NEW!!!
- Vegetarian Spaghetti Squash Lasagna
- Cheesy Buffalo Chicken Spaghetti Squash Bowls
- Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash
Connie
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.
Chris
Wowee! This was simply amazing! I didn’t have regular cream cheese, so I used our onion and chive floavored. Was divine! A keeper!
Kendra Bakke
It’s this recipe gluten free?
Jenn
Totally!
Cailee
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!
Thanks!
Jenn
So super stoked to hear it Cailee – thank you!! xo
Katelyn
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!!
Jenn
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
Amanda
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
Laura S
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
Jenn
Perfecto! Thanks Laura!
Amy
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!
Melissa
Delicious! I threw in some shrimp and it was absolutely perfect. Thank you for a wonderful recipe.
Jenn
My favorite extra to add to this saucy spaghetti squash – yay! Thank you Melissa!
Cady E.
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.
Jessica
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!
John Kennedy
Delicious
Quick to make
Very cheesy
Cathy
It was so good. I added shrimp, and it was divine!
Sophie
We love adding some Italian sausage to the sauce! This recipe is one of our favorites!
Behill45
This was excellent!! Made exactly as directed. Will make it again and again. Thanks for sharing. ⭐️⭐️⭐️⭐️⭐️
Barb
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.
Sharon
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!
Brandee
Any advise for making ahead of time as I meal prep?
Jenn
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
Tami
So Good!
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.
Beth
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???
Wendy
Best spaghetti squash ever!!!
Tom C
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
Rachel Schildgen
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.
Linda Knight
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.
Stephanie
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!
Melody
Absolutely delicious!!
Cathy
Loved it and so easy I put it in a casserole with chicken, it worked out awesome
Debbie
What could I use in place of cream?
Jenn
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!
Debbie
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
Jenn
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
Jenn
How many carbs?
Jenn
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
Kathryn Holbrook
This was delicious! I’m always looking for easy weeknight meals and this is one of my nrw favorites.
Jenn
Yay! So happy you’re enjoying the recipe Kathryn – thanks!
Taylor
My favourite spaghetti squash recipe yet!
Jenn
Thanks Taylor!
Mona
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.
Jenn
BEST. NEWS. EVER!!!
Joey Randall
Husband’s favorite! Sour cream is a good substitute for cream. We make this often. 🙂
Pam
This was so yummy!!! My kids aren’t the biggest fan of spaghetti squash, but they loved this recipe!
Barbara
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
Kelly
I added tomatoes before adding the cheese and was delicious!
Jenn
Love it with tomatoes! Thanks Kelly!
Kim
This was delicious!!!! Thanks for sharing 😋 it will be in our regular rotatio
Jenn
YAY!!! So glad — thank you Kim!
Kelly
This was delicious! Do you know how many carbs and fiber are in each serving?
Jenn
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
Mfulkes
This is SO good!!! We will definitely be adding this into our rotation:)
Cherie
Delicious! Added chicken to it. I will definitely make it again.
Jenni Cassel
I didn’t have any spinach so I added sauteed mushroom and crumbled bacon! Yum, so good!
Mel
Sooo good! Definitely saving this one!
Kelley
Hubby and I absolutely loved this recipe! We normally use red sauce on our sketti squash, but I am forever changed! Thanks!
Katie
OBSESSED!!!! My whole family loved it!!!!
Jenn
Cue the happy dance!!! xoxo
Tanya
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.
Rhoda
How many carbs does the creamy garlic Parmesan spaghetti squash recipe have?
Need it for my keto diet
Jenn
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
Ginger
I used some white wine. It was awesome!! No more need for moodles. My gluten free hubby loved it .
Jenn
Love the addition of white wine, Ginger! Thanks!
Jessica
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!
Jenn
So glad you enjoyed the spaghetti squash recipe Jessica! Woot!
Gina Marshall
Wow! That was crazy good. Thanks for sharing!
Jenn
Yay! Happy to hear it Gina! xo
Kristi
This was delicious!! Will definitely be making it again!!
Jenn
So stoked it’ll make repeat status – thanks Kristi!
sharon friedman
It was extremely yummy, thank you!
Christina
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!
Jenn
So stoked you gave it a chance and loved the recipe! xoxo
AnnM
Never crossed my mind to take a picture. Unbelievably delicious. Lots of complements around the table. Very easy to make.
Denise Bird
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!!
Jenn
So glad you enjoyed it Denise thank you!!!
Victoria
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.
Jenn
The leftovers are pretty awesome the next day too! Thanks Victoria!
Diamond
What are the complete nutrition facts for this recipe?
Jenn
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:
Calories: 274
Total Fat: 16 g
Saturated Fat: 7 g
Dietary Fiber: 1 g
Protein: 11 g
E
What about carbs?
Jenn
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.
Rachel s
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.
Dawn LeFevre
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
Jenn
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
Andi
So good! I mostly followed the recipe but forgot to buy Parmesan ? I also added ground chicken. It was delicious! I didn’t even notice the missing Parmesan. I added more cream cheese in lieu of the parm.
Christina
This was very tasty! I try and eat vegan, so this was a slip/treat. I didn’t have cream cheese and only a small bit of spinach, but did sub. with ricotta and a little parsley. I added a grate of fresh nutmeg. I can imagine using a cashew cream sauce or coconut milk for a vegan spin on this. Seems very versatile.
Robyn Wegner
Omg. This was so delicious. I will definitely make it again. I used half and half instead of whipping cream.
Lynda
I cannot believe how good this was!! I HATE spinach but I know it is good for you so I try to find recipes to incorporate it. One half is a meal alone. I made it exactly by the instructions. Everyone LOVED it!!!
Hilary
So good! I added chorizo to the sauce and it was divine… a new staple in our home!
Vicki
Oh my gosh, this is soooo good. I made it as a covered dish for a family get together and it was gone!
MissFortune
I finally had to comment…make this recipe at least 2-3 times a month, we love it! I’ve converted a few squash haters into lovers thanks to this. I myself only ate zucchini til this recipe. So THANK YOU! If I ever have a posterity this recipe will go with it
Harmony
The cheesey garlic parmesan spinach spaghetti squash was amazing. So good. Helpful hints as well.. I’ve never cooked my squash upside down.. It cooked so quickly in comparison. I’m in love with this dish. Thank you for sharing your recipe.
Wendy
This looks amazing but how many carbs?!
Jenn
Hi Wendy! It’s going to vary depending on the weight of your spaghetti squash is as well as the amount of mozzarella topping you choose to add on top so I would for sure calculate it by hand if counting carbs. (I love myfitnesspal.com) I tend to get a different value every time I make it based on those factors alone.
Every cup of spaghetti squash is about 7 grams carbohydrate so for very low-carb and keto diets, for example, you’ll want to serve spaghetti squash dishes as more of a side dish vs having an extra large portion as a main course. Hope this helps some! xoxo
Mandi
My mom has always eaten spaghetti squash while we had regular spaghetti, so I’ve tried it before and didn’t really care for it. Now my husband is eating low carb, and I was tired of eating meat and broccoli. After he found out I bought a spaghetti squash, he was not excited…?. But it was a hit! I had bought a 4-5 lb squash, so I tripled the sauce and added chucks of chicken, per previous commenters suggestions. It was DELICIOUS! We’ll definitely be making this dish again.
Jenn
Yay!!! So happy to hear it Mandi, thank you!
Josie
Amazing! I added chopped, marinated ARTICHOKES during the sautee and it was fabulous!
Jenn
Oooh loving the addition of artichokes Josie! Thanks!
michelle
great recipe – thanks for sharing!
April M Simpson
can i substitute greek yogurt for the heavy cream?
Jenn
Hi April! I know of at least 2 people who used Greek yogurt as a swap and liked it! (I haven’t tried it as a swap yet but want to!) It can curdle under high heat or if heated for too long so just be careful with that and you should be good to go!
Stacy DeWitt
I made this recipe and it was amazing! I added zucchini chunks too for some extra veggies!