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
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!
Jennifer
If I wanted to make this recipe as a main course for 4 people, would I double the ingredients and would the cook time be any different? Novice chef here, and this recipe sounds mouthwatering!
Jenn
Hey Jennifer, so stoked you’ll be trying the recipe! You’ll double the ingredients and keep the cook time and temp exactly the same <-- super easy! xoxo
Jill
This was soo Yummy! I did not have heavy cream so I used milk and butter and it was still fabulous.
Megan Fleharty
This was delicious and super simple to make. I wish I would have added more veggies and some chicken, but it was phenomenal. As is I would use it as more of a side. if you want to make it the main course, I would add a protein.
SR
Oh wow! I made this as directed, but added shredded chicken and baked in a casserole dish. I got something I wasn’t expecting – it tasted just like chicken pot pie! I chicken pot pie so much. Next to pizza, it’s my favorite food. This tasted BETTER than some carb filled chicken pot pie I’ve had in the past. Love, love, love!
Juliana
Amazing! I used half n half vs heavy cream and Colby jack cheese vs mozzarella. I added canned mushrooms I didn’t have fresh! It was amazing! Great meal for under $10 (aldi shopper here) so good!!!
Heather
This was a home run for my family!
Drea
THEE best ever! First time ever even knowing about spaghetti squash, and I made with sauteed shrimp- just delicious! Second time I made more sauce just because the squash was huge. Thank you for this recipe❤
Erin Dennison
Best spaghetti squash I have ever made! I am a gestational diabetic and I made this with garlicky baked chicken breasts and a side salad. I didn’t feel like i was missing out at all while my family chewed down on pasta. Rich, delicious, and decadent, next time i think I’ll add mushrooms. LOVE LOVE LOVE!
Jenn
I’m so glad you adored the dish Erin, thank you for the glowing review! Mushrooms are always a good addition – YUM!
Christine
My second time making this yummy recipe. I didn’t have spinach, and used a creamy goat cheese in place of the cream cheese, doubled the sauce and used garlic salt. The goat cheese made it incredibly rich-it was delicious. Must add that the original recipe, as written by the author is amazing. This recipe is a keeper.
Susan Escujuri
I have never tasted speghetti squash before so I didn’t know it had a sweet flavor. I think a speghetti sauce would be a better combo. The Alfredo spinach sauce was delish and I think I will try it on colliflower. For me the sweet and savory didn’t work. I gave four stars because I liked both parts just not together
Jaye
Absolutely Delicious!
Kate
I would give this 10 stars if I could!! This recipe was my first time tasting spaghetti squash. Even reheated the next day for lunch at work, it was just as delicious as the night we made it! My only recommendation is that you should increase the amount of sauce if you get a ginormous squash like we did lol only because it’s so stinkin good!
Bernadette
It was so yummy! I’ve never made squash in my life!!! It was a hit with the fam.. hubby hasn’t tasted it yet but my girls ate it up!!!
Lucy
Wow!! This is so good! I used a dollop of Greek yogurt instead of cream cheese and whole milk instead of cream. Yummmmyyy!!!
Olivia
Absolutely delicious! I used smoked mozzarella and Parmesan. Will definitely make again! Thank you ?
Becky
I cooked spaghetti squash a few nights ago and did not want it to go to waste so I googled a spaghetti squash recipe with cream cheese and this came up. Since the squash was already cooked, it took about 5 minutes to throw the sauce together. Put it in the squash, placed it in the oven, and set the timer. Twenty minutes later we had a delicious dinner! This is going in my favorites index!
Christine
Wow this was good! I didn’t use as much spinach and doubled the sauce, but your flavor combo is amazing-incredibly delicious. I’ve never enjoyed a spaghetti squash recipe more : ) I will be making this again and again.
Mandy
So delicious!!! I make this all the time. Super easy and just as good when you roast the squash in advance.
JR
I made this last week, and it was as good as the ratings indicate. I used heavy cream and the suggested mozzarella, but half and half and reduced mozzarella would be a good way to cut some of that dairy fat. Again, this was terrific for my family of 3. Thank you.
David
I made this with chicken added in but in the end Idid last step in a baking dish. Turned out very good.
Pat A Stanley
Could you provide the nutritional information please. Thank you.
Jenn
Hi Pat! Because everyone uses a different amount of cheese on top and also use vastly different sized spaghetti squashes, the results are going to vary a bit. You most accurate results would be to calculate it using any swaps you make, the amount of cheese you choose to used, and the weight of your squash. MyFitnessPal has a great free calculator!
Last time I did my own personal calculations these were the results before adding a little extra cheese on top:
NUTRITIONAL INFO
Servings Per Recipe: 4
Amount Per Serving
Calories: 274
Total Fat: 16 g
Saturated Fat: 7 g
Dietary Fiber: 1 g
Protein: 11 g
Lori Sherman-Appel
Is it possible to add carbs to your nutritional calculations? Thank you! I ❤️your recipes, especially your spaghetti squash.
Jenn
Hey love! It will depend greatly on the size/weight of the squash and the amount of dairy melted on top. I don’t want to steer you wrong with a too high or too low calculation so I’d just say use the free tool at myfitnesspal.com and it’ll tell you the carbs! Every 100 grams of spaghetti squash is 7 grams of carbohydrate I believe!
Spencer
What type of cream does this call for ? Half n half or heavy whipping cream ? Cant wait to make!
Jenn
Hi Spencer! We use heavy cream for this one but half and half will work as well for a slightly thinner but still tasty sauce!
Dona
First time cooking spaghetti squash and this will be my go to! The family loved it!
Stephanie
This was AMAZING
family went for seconds
Thank you
Kelsey Loring
This was so good! I added bacon and that was a great bonus ?
Chelsey
I just made it.. the sauce was so creamy and such delicious flavor! I’m in love ?
Wendy Delson
Has anyone tried this with almond milk?
susan taylor
I made this today for the first time. Somehow I had it in my mind that it would be keto-friendly, but it really has too many carbs to be a keto dish. I think it’s a cool idea, but I doubt I will make it again. PS The cream cheese really does add some YUMM to it!
Alice
It could be considered keto friendly, by changing a few things! I’m going to mark this as one of my favorites Keto dishes for Thanksgiving! Just have to watch out for portion control, because it’s so good! Thanks for sharing ?
Ashlie
We made this tonight on a whim and it was one of the best meals I ever had. I will feel for sure be having this for dinner once a week. So awesome !!
Shauna
Could you substitute the laughing cow cheese with the cream cheese?? Just wondering if that would make a difference with the calorie count?
Jenn
Hey Shauna! Have you melted the laughing cow cheeses into a sauce/recipe before? I’ve used it as a cold spread on top of a bagel and in chilled recipes before but never heated – so I’m wondering how it behaves. LMK if you get a chance to experiment! There are also a few readers who lightened up the recipe in the comments if you want to try their swaps as well! xoxo
Kelly Hawkins
This is absolutely the best recipe I have ever cooked. It is out of this world!!!
Tim
Love,love,love this. Sort of like an omelet, add anything handy. Just added mushrooms. We’ll see.thank you.
Jenn
Looooove it with mushrooms! Thank you Tim! xo
Michelle
We are vegetarian and this was absolutely to die for very good!
Kristi S
I never leave a comment but oh my goodness, this was AMAZING!! I added a little bit more cream cheese. Definitely will make again. Thank you for the share.
Ginger
I tried this tonight and couldn’t n
BELIEVE how good this was and so easy to make. Next time i might add some pepperoni and sausage
Cheryl
Knock your socks off delish! I wanna eat this everyday its SO yummy.I made it with chopped grilled chicken and bacon bits…couldn’t stop moaning after each bite. My husband never talked til he devoured the entire half.
Pamela
How is this recipe healthy at all ! If you eat it as a dinner main dish,1/2 squash for each adult you are looking at nearly 24 points! Is there a healthy version? It tasted great but way to many points !
Jenn
Hi Pamela! I’m glad you enjoyed the taste – we love this recipe!! To keep it below 24 points I would for sure do either a vegetarian trio of sorts with this to round out the meal. So instead of dividing this into 2 servings, divide it into 4 and serve it as a side dish along with some roasted broccoli and maybe a fresh green salad. For a non-vegetarian dinner you could do this as a side dish with some asparagus (or any veggie you love!) and your protein of choice (shrimp, grilled chicken breast etc…) It is for sure a bit rich so I’ve had a few readers write up how they lightened the spaghetti squash recipe itself in the comments by using different dairy choices so for sure check those out as well! I always make it this way but their swaps sound like it would drastically reduce the points and help you fit it in as a lower-point option for meals! LMK if you need me to help you find any of those comments where they reduced the calories and such. XOXO
Courtney
I never leave comments on things because I don’t even think of it, but I had to for this one! I am a super picky eater and had never tried spaghetti squash, but I’m trying to eat more vegetables as main parts of my meals. This recipe is AMAZING! Not only is spaghetti squash super fun to cook, but this tasted like indulging in a big bowl of creamy pasta, all for under 300 calories (calculated with the ingredients I used on the Cronometer app) and with actual nutrients! The recipe was extremely easy to follow- I was terrified of cooking with squash for the first time, but everything went perfectly. Thank you so much for this awesome recipe, it will definitely be a staple from now on!
Gibbs
Made it today and it was absolutely amazing!!! Thanks for posting!!
Sheryl Robinson
Oh MYLANTA!!! This is one of the best things I’ve tried this year! Definitely a keeper!!!
Evelyn
Made with bacon today… Omg delish.
Melissa
YUM! I was so skeptical about trying spaghetti squash, but this recipe is GOLD. My mom and I both loved it, and she requested I make it again when we have company coming next month 🙂
I used a TBSP of garden veggie cream cheese because that’s all I had and it actually added a nice flavor, and I only used half the spinach and it didn’t feel like it was lacking (but will probably add more next time!) I think I got a bit overzealous when scraping the squash out after roasting because it kind of fell apart so I ended up putting the mixture with the sauce into oven-proof bowls and that worked really well. I wish I could post a picture because they came out looking so good!
Thank you for this recipe!
Maureen
Delicious!
Jenn
Thank you Maureen!
Jason Jacobs
So good. I added asparagus and mushrooms with ground beef.
Angela
This is delicious; I’ve made it twice.
Vicky
Absolutely delicious!! This will DEFINITELY be made alot! Im doi g low carb and have already started losing. So excited. YUMMY YUMMY.
ELIZABETH
I’ve been trying to stay away from carbs so I tried this recipe, and oh my goodness was so delicious I kept licking my lips after the log on. I have found a new favorite I will share this with friends
Jordan Webster
One of my favorite recipes so far! I love it.
Kathylyn Williams
How many carbs,fats, protein,and fiber in the cheesey garlic parmesan spinach spaghetti squash boat?
Jenn
Hi Kathylyn! This is what I was able to get from MyFitnessPal. It was calculated without the mozzeralla on top since that is left up to the chef as to how much they’d like to add so for sure add that in as applicable. Since the measurements are all variable on sizes (example: 3.5lb spaghetti squash vs 3lb squash) and ingredient choices + swaps, so it’ll vary a bit but this gives you a starting point to estimate from 🙂 Hope it helps! xo
Servings Per Recipe: 4
Calories: 274
Total Fat: 16 g
Total Carbohydrate: 31 g
Dietary Fiber: 1 g
Sugar: 0 g
Protein: 11 g
Holly
Holy cow, what a wonderful meal, my husband and I devoured it. This one is up there to be made over and over again. Thanks for sharing the recipe.
Sandra