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Cheesy Garlic Parmesan Spinach Spaghetti Squash

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    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.

    Cheesy Garlic Parmesan Spinach Spaghetti Squash

    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

    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 Stuffed Spaghetti Squash
    4.93 from 172 votes
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    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! 

    Course Main Dish, Side Dish
    Cuisine American
    Keyword Garlic Parmesan Spinach Spaghetti Squash
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 4 servings
    Calories 274 kcal
    Author Jenn Laughlin - Peas and Crayons

    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

    1. Pre-heat oven to 400 degrees F.
    2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
    3. 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.
    4. Next grab a lipped baking sheet or a rimmed baking dish.

    5. 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.

    6. 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.
    7. While the squash roasts, start on the sauce.
    8. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
    9. Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
    10. Season with salt and pepper to taste and remove from heat.
    11. 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.
    12. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
    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!

    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!

    Nutrition Facts
    Cheesy Garlic Parmesan Spinach Spaghetti Squash
    Amount Per Serving
    Calories 274
    % Daily Value*
    Protein 8g16%
    * Percent Daily Values are based on a 2000 calorie diet.

    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!

    Fresh Box of Spinach for Cheesy Garlic Parmesan Spinach Spaghetti Squash

    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

     

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    Comments

    All commentsI made thisQuestions
    • Jul Eschrich

      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!

      Reply
    • Brenda

      5 stars
      This was so good, I even added shrimp & scallops to it.

      Thank you

      Reply
    • Sally

      5 stars
      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!

      Reply
    • Alicia Rogers

      5 stars
      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!!

      Reply
    • Dana Murphy

      And my husband AND children like meat so I actually cooked up some Italian sausage and put in in the sauce/stuffing…..👌🏻

      Reply
    • Dana Murphy

      5 stars
      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 …👍🏻👍🏻👍🏻

      Reply
    • Karen

      5 stars
      Absolutely delicious! Even my picky husband enjoyed.

      Reply
    • Alex

      5 stars
      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!

      Reply
      • Jenn

        Yay!!! Loving the extra spinach and protein added and I’m so stoked y’all enjoyed it. Thanks Alex!

        Reply
    • Trisha

      5 stars
      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!

      Reply
    • Donna

      5 stars
      Delicious!

      Reply
    • BK

      What could be used in place of heavy cream? Could I use Swiss chard in place of spinach?

      Reply
      • Jenn

        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

        Reply
    • Mary

      5 stars
      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.

      Reply
    • Tiffany Adams

      5 stars
      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

      Reply
    • Juiie Letz

      Has anyone tried to freeze this?

      Reply
    • Q

      5 stars
      My 10 year old loved it! He asked for mushrooms on the side too!

      Reply
    • Julia

      5 stars
      The best spaghetti squash recipe I have ever made!!

      Reply
    • Shayna

      5 stars
      What’s the best way to store leftovers? How long will it keep in fridge? Thanks!

      Reply
      • Jenn

        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!).

        Reply
    • Connie

      5 stars
      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.

      Reply
    • Chris

      5 stars
      Wowee! This was simply amazing! I didn’t have regular cream cheese, so I used our onion and chive floavored. Was divine! A keeper!

      Reply
    • Kendra Bakke

      It’s this recipe gluten free?

      Reply
    • Cailee

      5 stars
      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!

      Reply
      • Jenn

        So super stoked to hear it Cailee – thank you!! xo

        Reply
    • 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!!

      Reply
      • 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

        Reply
    • Amanda

      5 stars
      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

      Reply
    • Laura S

      5 stars
      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

      Reply
    • Amy

      5 stars
      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!

      Reply
    • Melissa

      5 stars
      Delicious! I threw in some shrimp and it was absolutely perfect. Thank you for a wonderful recipe.

      Reply
      • Jenn

        My favorite extra to add to this saucy spaghetti squash – yay! Thank you Melissa!

        Reply
    • Cady E.

      5 stars
      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.

      Reply
    • Jessica

      5 stars
      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!

      Reply
    • John Kennedy

      5 stars
      Delicious
      Quick to make
      Very cheesy

      Reply
    • Cathy

      5 stars
      It was so good. I added shrimp, and it was divine!

      Reply
    • Sophie

      5 stars
      We love adding some Italian sausage to the sauce! This recipe is one of our favorites!

      Reply
    • Behill45

      5 stars
      This was excellent!! Made exactly as directed. Will make it again and again. Thanks for sharing. ⭐️⭐️⭐️⭐️⭐️

      Reply
    • Barb

      5 stars
      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.

      Reply
    • Sharon

      5 stars
      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!

      Reply
    • Brandee

      Any advise for making ahead of time as I meal prep?

      Reply
      • 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

        Reply
    • Tami

      5 stars
      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.

      Reply
    • Beth

      5 stars
      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???

      Reply
    • Wendy

      5 stars
      Best spaghetti squash ever!!!

      Reply
    • Tom C

      5 stars
      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

      Reply
    • Rachel Schildgen

      5 stars
      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.

      Reply
    • Linda Knight

      5 stars
      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.

      Reply
    • 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!

      Reply
    • Melody

      5 stars
      Absolutely delicious!!

      Reply
    • Cathy

      Loved it and so easy I put it in a casserole with chicken, it worked out awesome

      Reply
    • Debbie

      What could I use in place of cream?

      Reply
      • 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!

        Reply
        • 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

          Reply
          • 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

            Reply
    • Jenn

      How many carbs?

      Reply
      • 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

        Reply
    • Kathryn Holbrook

      5 stars
      This was delicious! I’m always looking for easy weeknight meals and this is one of my nrw favorites.

      Reply
      • Jenn

        Yay! So happy you’re enjoying the recipe Kathryn – thanks!

        Reply
    • Taylor

      5 stars
      My favourite spaghetti squash recipe yet!

      Reply
    • 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.

      Reply
    • Joey Randall

      Husband’s favorite! Sour cream is a good substitute for cream. We make this often. 🙂

      Reply
    • Pam

      5 stars
      This was so yummy!!! My kids aren’t the biggest fan of spaghetti squash, but they loved this recipe!

      Reply
    • Barbara

      5 stars
      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

      Reply
    • Kelly

      4 stars
      I added tomatoes before adding the cheese and was delicious!

      Reply
      • Jenn

        Love it with tomatoes! Thanks Kelly!

        Reply
    • Kim

      5 stars
      This was delicious!!!! Thanks for sharing 😋 it will be in our regular rotatio

      Reply
    • Kelly

      5 stars
      This was delicious! Do you know how many carbs and fiber are in each serving?

      Reply
      • 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

        Reply
    • Mfulkes

      5 stars
      This is SO good!!! We will definitely be adding this into our rotation:)

      Reply
    • Cherie

      5 stars
      Delicious! Added chicken to it. I will definitely make it again.

      Reply
    • Jenni Cassel

      5 stars
      I didn’t have any spinach so I added sauteed mushroom and crumbled bacon! Yum, so good!

      Reply
    • Mel

      5 stars
      Sooo good! Definitely saving this one!

      Reply
    • Kelley

      5 stars
      Hubby and I absolutely loved this recipe! We normally use red sauce on our sketti squash, but I am forever changed! Thanks!

      Reply
    • Katie

      5 stars
      OBSESSED!!!! My whole family loved it!!!!

      Reply
    • Tanya

      5 stars
      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.

      Reply
    • Rhoda

      How many carbs does the creamy garlic Parmesan spaghetti squash recipe have?
      Need it for my keto diet

      Reply
      • 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

        Reply
    • Ginger

      I used some white wine. It was awesome!! No more need for moodles. My gluten free hubby loved it .

      Reply
      • Jenn

        Love the addition of white wine, Ginger! Thanks!

        Reply
    • Jessica

      5 stars
      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!

      Reply
      • Jenn

        So glad you enjoyed the spaghetti squash recipe Jessica! Woot!

        Reply
    • Gina Marshall

      5 stars
      Wow! That was crazy good. Thanks for sharing!

      Reply
    • Kristi

      5 stars
      This was delicious!! Will definitely be making it again!!

      Reply
      • Jenn

        So stoked it’ll make repeat status – thanks Kristi!

        Reply
    • sharon friedman

      5 stars
      It was extremely yummy, thank you!

      Reply
    • 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!

      Reply
      • Jenn

        So stoked you gave it a chance and loved the recipe! xoxo

        Reply
    • AnnM

      5 stars
      Never crossed my mind to take a picture. Unbelievably delicious. Lots of complements around the table. Very easy to make.

      Reply
    • Denise Bird

      5 stars
      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!!

      Reply
      • Jenn

        So glad you enjoyed it Denise thank you!!!

        Reply
    • Victoria

      4 stars
      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.

      Reply
      • Jenn

        The leftovers are pretty awesome the next day too! Thanks Victoria!

        Reply
    • Diamond

      What are the complete nutrition facts for this recipe?

      Reply
      • 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

        Reply
        • E

          What about carbs?

          Reply
          • 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.

            Reply
    • Rachel s

      5 stars
      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.

      Reply
    • 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

      Reply
      • 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

        Reply
    • 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.

      Reply
    • Christina

      5 stars
      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.

      Reply
    • Robyn Wegner

      Omg. This was so delicious. I will definitely make it again. I used half and half instead of whipping cream.

      Reply
    • Lynda

      5 stars
      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!!!

      Reply
    • Hilary

      5 stars
      So good! I added chorizo to the sauce and it was divine… a new staple in our home!

      Reply
    • Vicki

      5 stars
      Oh my gosh, this is soooo good. I made it as a covered dish for a family get together and it was gone!

      Reply
    • 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

      Reply
    • Harmony

      5 stars
      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.

      Reply
    • Wendy

      This looks amazing but how many carbs?!

      Reply
      • 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

        Reply
    • Mandi

      5 stars
      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.

      Reply
      • Jenn

        Yay!!! So happy to hear it Mandi, thank you!

        Reply
    • Josie

      5 stars
      Amazing! I added chopped, marinated ARTICHOKES during the sautee and it was fabulous!

      Reply
      • Jenn

        Oooh loving the addition of artichokes Josie! Thanks!

        Reply
    • michelle

      5 stars
      great recipe – thanks for sharing!

      Reply
    • April M Simpson

      can i substitute greek yogurt for the heavy cream?

      Reply
      • 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!

        Reply
    • Stacy DeWitt

      I made this recipe and it was amazing! I added zucchini chunks too for some extra veggies!

      Reply
    • 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!

      Reply
      • 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

        Reply
    • Jill

      5 stars
      This was soo Yummy! I did not have heavy cream so I used milk and butter and it was still fabulous.

      Reply
    • Megan Fleharty

      5 stars
      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.

      Reply
    • SR

      5 stars
      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!

      Reply
    • Juliana

      5 stars
      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!!!

      Reply
    • Heather

      This was a home run for my family!

      Reply
    • Drea

      5 stars
      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❤

      Reply
    • Erin Dennison

      5 stars
      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!

      Reply
      • Jenn

        I’m so glad you adored the dish Erin, thank you for the glowing review! Mushrooms are always a good addition – YUM!

        Reply
    • Christine

      5 stars
      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.

      Reply
    • Susan Escujuri

      4 stars
      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

      Reply
    • Jaye

      5 stars
      Absolutely Delicious!

      Reply
    • Kate

      5 stars
      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!

      Reply
    • Bernadette

      5 stars
      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!!!

      Reply
    • Lucy

      5 stars
      Wow!! This is so good! I used a dollop of Greek yogurt instead of cream cheese and whole milk instead of cream. Yummmmyyy!!!

      Reply
    • Olivia

      5 stars
      Absolutely delicious! I used smoked mozzarella and Parmesan. Will definitely make again! Thank you ?

      Reply
    • Becky

      5 stars
      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!

      Reply
    • Christine

      5 stars
      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.

      Reply
    • Mandy

      5 stars
      So delicious!!! I make this all the time. Super easy and just as good when you roast the squash in advance.

      Reply
    • JR

      5 stars
      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.

      Reply
    • David

      I made this with chicken added in but in the end Idid last step in a baking dish. Turned out very good.

      Reply
    • Pat A Stanley

      Could you provide the nutritional information please. Thank you.

      Reply
      • 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

        Reply
        • Lori Sherman-Appel

          5 stars
          Is it possible to add carbs to your nutritional calculations? Thank you! I ❤️your recipes, especially your spaghetti squash.

          Reply
          • 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!

            Reply
    • Spencer

      What type of cream does this call for ? Half n half or heavy whipping cream ? Cant wait to make!

      Reply
      • 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!

        Reply
    • Dona

      5 stars
      First time cooking spaghetti squash and this will be my go to! The family loved it!

      Reply
    • Stephanie

      5 stars
      This was AMAZING
      family went for seconds
      Thank you

      Reply
    • Kelsey Loring

      5 stars
      This was so good! I added bacon and that was a great bonus ?

      Reply
    • Chelsey

      5 stars
      I just made it.. the sauce was so creamy and such delicious flavor! I’m in love ?

      Reply
    • Wendy Delson

      Has anyone tried this with almond milk?

      Reply
    • susan taylor

      4 stars
      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!

      Reply
      • Alice

        5 stars
        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 ?

        Reply
    • Ashlie

      5 stars
      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 !!

      Reply
    • Shauna

      Could you substitute the laughing cow cheese with the cream cheese?? Just wondering if that would make a difference with the calorie count?

      Reply
      • 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

        Reply
    • Kelly Hawkins

      5 stars
      This is absolutely the best recipe I have ever cooked. It is out of this world!!!

      Reply
    • Tim

      5 stars
      Love,love,love this. Sort of like an omelet, add anything handy. Just added mushrooms. We’ll see.thank you.

      Reply
      • Jenn

        Looooove it with mushrooms! Thank you Tim! xo

        Reply
    • Michelle

      We are vegetarian and this was absolutely to die for very good!

      Reply
    • Kristi S

      5 stars
      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.

      Reply
    • 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

      Reply
    • 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.

      Reply
    • 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 !

      Reply
      • 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

        Reply
    • Courtney

      5 stars
      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!

      Reply
    • Gibbs

      Made it today and it was absolutely amazing!!! Thanks for posting!!

      Reply
    • Sheryl Robinson

      5 stars
      Oh MYLANTA!!! This is one of the best things I’ve tried this year! Definitely a keeper!!!

      Reply
    • Evelyn

      5 stars
      Made with bacon today… Omg delish.

      Reply
    • Melissa

      5 stars
      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!

      Reply
    • Maureen

      5 stars
      Delicious!

      Reply
    • Jason Jacobs

      5 stars
      So good. I added asparagus and mushrooms with ground beef.

      Reply
    • Angela

      5 stars
      This is delicious; I’ve made it twice.

      Reply
    • Vicky

      5 stars
      Absolutely delicious!! This will DEFINITELY be made alot! Im doi g low carb and have already started losing. So excited. YUMMY YUMMY.

      Reply
    • 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

      Reply
    • Jordan Webster

      5 stars
      One of my favorite recipes so far! I love it.

      Reply
    • Kathylyn Williams

      5 stars
      How many carbs,fats, protein,and fiber in the cheesey garlic parmesan spinach spaghetti squash boat?

      Reply
      • 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

        Reply
    • Holly

      5 stars
      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.

      Reply
    • Sandra

      5 stars
      This is soooo good!!! Will definitely be making it again.

      Reply
    • sherry martin

      I made this and added chicken, my family loved it. I am making it again as I write this.

      Reply
    • Stephanie

      I’ve tried spaghetti squash many times and never liked it……UNTIL now. I made this recipe for dinner the other night and had it for lunch for the next two days. The longer it sits, the more creamy it becomes. I really did feel like I was eating actual spaghetti with Alfredo sauce. My daughter who is beyond picky loves it. I will absolutely be making this again soon.

      Reply
    • Kels

      5 stars
      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!

      Reply
      • Jenn

        Ooh love it Kels, thank you!!! Totally trying it with coconut milk this week! Did you use canned or carton coconut milk?

        Reply
    • Anita

      5 stars
      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!!?

      Reply
      • Jenn

        Thank you Anita!!! Love the extra peppers in there – such a great way to empty the crisper! xoxo

        Reply
    • Kristen Lanz

      5 stars
      This was better than I thought it would be! Absolutely delicious. Omitted the salt and it was perfect!

      Reply
    • Christa

      5 stars
      This was soooo good! Loved it! I wondered if anyone knew the nutritional info on this for one serving?

      Reply
    • Momof4

      5 stars
      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!

      Reply
    • Kathy Steinman

      5 stars
      I added rotisserie chicken and it made a delicious meal for four.

      Reply
    • MomOf3

      I made this recipe last night for dinner and it was a HIT! I’ve never cooked spaghetti squash before so I was hesitant but it turned out so delicious! Definitely will be making this again soon. Note: one thing I did add to it was chopped artichoke hearts 🙂
      Thanks for sharing!

      Reply
    • Megan

      5 stars
      Yes! Yes! Yaaaaaaaas!!! So delicious!!

      Reply
    • Amy

      5 stars
      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!!!

      Reply
    • Kayla

      5 stars
      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.

      Reply
    • Sandra

      This dish is soooooo good! I make for my husband who is doing Keto, and he loves it! I’ve made it so many times, and the cream cheese in it works really well. I used to hate spaghetti squash until I tried this recipe. Thanks!

      Reply
    • Melanie

      Made this tonight. Threw a handful of cherub tomatoes and a couple of shrimps in the sauce as well. So, soooo much deliciousness. May be my new favorite meal. Thank you!

      Reply
    • Rachael

      Would I be able to use Greek yogurt instead of cream and cream cheese? I’m trying to avoid going to be store!

      Reply
      • Jenn

        Hey Rachel! LOL you sound like me, I had to legit phone a friend to get a missing ingredient today so I didn’t have to drive out to the store! Greek yogurt tends to curdle when heated so I’d just skip the cream cheese entirely and make the recipe as is without a swap. Then before serving you can stir in a little greek yogurt if you want a bit more creaminess! Let me know how it goes! xoxo

        Reply
    • Kara

      How are the calories for this so little with the cream and cheese?

      Reply
      • Jenn

        Hey Kara! Because of the richness of the sauce I set the serving size to four servings instead of two. This way it can be served up as a cheesy side dish (though my husband and I each happily eat our own half of the squash – so good!) — Each serving only has 1/4 TBSP of cream cheese and it’s totally optional too so you can 100% skip it to lighten the dish up further! Hope this helps!

        Reply
    • Candice Wagener

      4 stars
      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!

      Reply
    • Kelli

      This recipe was so delicious but definitely not Keto friendly… when I calculated it I came up with 443 calories, 20 net carbs (that’s my daily allotment) 31 fat and 16 protein per serving, which was 1/2 of one of of the squash boats. Not sure how you came up with 179 calories and only 4 net carbs…

      Reply
      • Jenn

        Hi Kelli! Do you mind sharing how you calculated it? I had a few keto friends of mine tell me the recipe was ketogenic diet friendly so I went and ran it through myfitnesspal.com and came up with those numbers. Because of the richness of the dish a typical serving is actually a side-dish sized serving which would be 1/4 the total recipe, so 4 total servings versus treating each half of the squash as a serving. No two calculators are created equal which is why I don’t typically share nutrition info at all, but so many people have asked me to calculate this one so I’ve been trying my best to accommodate.

        Reply
        • Vicky

          Please keep sharing nutritional information. Since I’m one of those unmedicated type 2 diabetics, I find it helpful to have this information when planning meals. The stats give a good ball park figure to help keep your diet on track. Thank you for all that you do.

          Reply
          • Jenn

            I’m happy it helps Vicky! If there is ever a recipe on here you’d like the information for don’t hesitate to ask! In the meantime I am working on finding the most accurate nutrition calculator I can use to help get the closest read possible on a recipe – do you have a favorite one you use? Thank you xoxo

            Reply
        • Brittany

          5 stars
          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!

          Reply
          • Jenn

            Thanks Brittany! So glad you loved the recipe! I ran it two more times (I had previously run it through both MyFitnessPal and MealPlannerPro) and realized it was calculating the spaghetti squash as 1lb and not a regular 3 pound squash so I fixed that and got 229 calories per serving before the mozzeralla. Since everyone adds a different amount of mozz cheese on top it’s going to vary and need individual calculating which kind of makes me want to completely remove the nutrition facts entirely here. Thoughts?

            Reply
    • Melissa

      5 stars
      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

      Reply
    • Sarita

      5 stars
      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!

      Reply
      • Jenn

        Why thank you Sarita! So thrilled you enjoyed the recipe and I’m loving all the extra veggies you included! xo

        Reply
    • Amanda

      5 stars
      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

      Reply
    • Cassondra

      5 stars
      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!

      Reply
    • Stephanie

      5 stars
      Made this about a month ago and hubby and co-workers loved it….am making it again tonight…

      Reply
    • Virginia Griner

      5 stars
      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.

      Reply
      • Jenn

        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! 🙂

        Reply
    • Karen

      4 stars
      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.

      Reply
      • Jenn

        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

        Reply
    • Erin

      5 stars
      I’ve made this twice in the past few weeks, love it! Thank you for the recipe

      Reply
    • Juli

      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.

      Reply
    • Sharon Doramus

      5 stars
      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❤️

      Reply
    • Terri

      4 stars
      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.

      Reply
    • Karen

      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.

      Reply
      • Jenn

        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.

        Reply
      • Terri

        I served it with meatloaf.

        Reply
    • Heather

      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.

      Reply
    • Anissa

      5 stars
      Amazing dish! So yummy! A must try!

      Reply
    • Jen C.

      5 stars
      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!

      Reply
    • Helena

      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!

      Reply
    • Anne Foster

      5 stars
      Was easy to make and very delicious!

      Reply
    • Michelle

      5 stars
      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!

      Reply
    • Wendy McDonald

      5 stars
      Soo good!
      Thank you!

      Reply
    • Lauren Waldman

      5 stars
      This was amazing! Loved it, so glad I have leftovers for lunch.

      Reply
    • Kate

      This was way too rich for us. Also I cut garlic back to 1 tablespoon, still it was a bit overpowering.

      Reply
    • Michal

      5 stars
      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!

      Reply
      • Jenn

        So glad you loved the recipe and were able to track it down again! 😉

        Reply
    • Jordan

      5 stars
      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.

      Reply
    • Rhonda Platt

      5 stars
      I added some roasted cherry tomatoes, onions and italian seasoning to the recipe. Love, love, love it!!! Will definitely make again!

      Reply
    • Starr

      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

      Reply
    • Debbie

      4 stars
      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!

      Reply
    • Wendy McDonald

      5 stars
      Delicious! One of the best recipes for Spaghetti Squash I have tried!
      Thank you!

      Plus I substitute what was on hand.. frozen chopped spinach,then had 2% milk and real butter for cream

      Reply
    • Ashley

      5 stars
      This was INCREDIBLE! I added some pieces of my kids chicken nuggets on the top. Thank you Thank you!

      Reply
    • Sarah

      5 stars
      Best spaghetti squash recipe I’ve tried! Next time I’m adding canned chopped artichoke hearts. Yum!

      Reply
    • Deena J

      5 stars
      I am making this dish today. I can’t wait to taste it

      Reply
      • Jenn

        I’m so exited for you to try it Deena!

        Reply
    • Lisa

      When u say 1/2 cup of cream do you mean heavy whipping cream?

      Reply
    • Joanna C

      5 stars
      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!

      Reply
      • Jenn

        Hope you had a marvelous Christmas Joanna, thank you! I’m so thrilled this sassy stuffed squash was a hit with your family 🙂

        Reply
    • Mindy

      This is perfect! Thank you so much

      Reply
    • Kathy

      5 stars
      Delicious, thank you!

      Reply
    • Shellie D Presby

      Best dish! Doubled it and took to Thanksgiving and it was a hit. It was requested for Xmas too!

      Reply
    • Kelsey

      5 stars
      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!

      Reply
      • Jenn

        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! 🙂

        Reply
    • Lisa Huff

      Oh wow, this looks so good!

      Reply
    • Linda Throckmorton

      This was great!!! Making it for the fourth time tonight!!

      Reply
      • Jenn

        Cue happy dance!!! So thrilled it’s on repeat rotation – Thanks Linda! 🙂

        Reply
    • Donna

      5 stars
      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

      Reply
      • Jenn

        Donna I’m so over the moon that y’all are enjoying the recipe! Thank you thank you! 🙂

        Reply
    • Sunny

      5 stars
      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!!

      Reply
    • PHILIPPA

      5 stars
      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

      Reply
    • KaTie

      5 stars
      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!!

      Reply
    • Katie

      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!

      Reply
    • Kat

      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!

      Reply
    • Haley

      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.

      Reply
    • Jen

      5 stars
      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

      Reply
    • JennD

      Would this work with delicata squash as well?

      Reply
      • Jenn

        Hi Jenn! Absolutely! All my stuffed squash recipes will work great with delicata, butternut, kabocha, etc.. 🙂 Happy cooking!

        Reply
    • Jill

      This was delicious but I added Italian sausage and there were no leftovers!

      Reply
      • Jenn

        Yay!!! Thank you Jill 🙂 Love the addition of Italian sausage!

        Reply
    • Debbie

      5 stars
      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.

      Reply
      • Jenn

        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! 🙂

        Reply
    • Peggy

      5 stars
      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

      Reply
      • Jenn

        Yay!!!! Thrilled to hear it Peggy! Can’t wait to hear about what you try next 🙂 xoxo

        Reply
    • Emilia

      Could sour cream and cream cheesse be used instead? I do not have heavy cream.

      Reply
      • Jenn

        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

        Reply
    • Melissa

      Can’t wait to try this tonight!

      Reply
      • Jenn

        So excited for you to try it Melissa! xo

        Reply
    • Peggy

      5 stars
      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!

      Reply
      • Jenn

        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! 🙂

        Reply
    • Christine

      Are nutritional info correct? Spaghetti squash usually only has 4 net carbs per cup and this is stating 31g of carbs for the half??

      Reply
      • Jenn

        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

        Reply
        • Jenn

          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! 🙂

          Reply
    • Wrenn

      1 star
      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.

      Reply
      • Jenn

        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

        Reply
    • Jessica

      Can you omit the cream, or substitute with chicken stock or something?

      Reply
      • Jenn

        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

        Reply
    • KB

      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.

      Reply
      • Jenn

        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!

        Reply
    • Morgan Salter

      5 stars
      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!

      Reply
      • Jenn

        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!!

        Reply
    • Liz

      I made this for dinner tonight and it was delicious and easy. My teenager loved it. Thank you!

      Reply
      • Jenn

        Thank you Liz! So happy y’all enjoyed it!

        Reply
    • Beth

      So what is a medium size squash? I would love some dimension. Some of my squash are probably football size

      Reply
      • Jenn

        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! 🙂

        Reply
    • Jenn

      This is SO good. My husband and kids love it too. I’ve made it so many times this is just so yummy!

      Reply
    • Judy

      5 stars
      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. 🙂

      Reply
      • Jenn

        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

        Reply
    • Kristin

      5 stars
      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

      Reply
      • Jenn

        OMG yes! Maybe panko crusted shrimp on top? Divine! Thank you Kristin 🙂

        Reply
    • HungryMom

      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.

      Reply
    • Donna

      I made this – it is soooo delicious!!! I added some cooked brisket to it.

      Reply
    • Patty

      5 stars
      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! 🙂

      Reply
      • Jenn

        Great call on the cottage cheese and sour cream – YUM! So over the moon thrilled you loved it Patty! 🙂

        Reply
    • Jamie Fields

      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!

      Reply
      • Jenn

        I have some super tasty heart healthy recipes Jamie, I’m going to shoot you an email with a list of goodies! xoxo

        Reply
    • Wanda

      Love,loved this dish….

      Reply
    • Kirsten

      5 stars
      Great recipe!
      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.
      So excited!

      Reply
    • Katie

      This was great! The cream cheese made it!

      Reply
    • gretchen

      5 stars
      Making this for dinner right now! I added some onions and tomatoes, too. Thanks for the awesome recipe!

      Reply
    • Charlee Fore

      How many calories are in this dish?

      Reply
      • Jenn

        If you divide the above recipe into four portions/servings then it is 274 calories per serving, I believe.

        Reply
    • Crissy

      5 stars
      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!

      Reply
    • KariJane

      Oh my goodness. This was absolutely delicious! We will be having this again soon. Thank you for sharing this recipe.

      Reply
      • Jenn

        Yay! Thank you KariJane! So glad you enjoyed it 🙂

        Reply
    • Amy

      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.

      Reply
      • Jenn

        Thank you so much Amy! Much appreciated 🙂

        Reply
    • Carrie

      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! 🙂

      Reply
      • Jenn

        So ridiculously happy to hear it Carrie, thank you!!! 🙂

        Reply
    • Diane C

      My first time making spaghetti squash amd it turned out delicious! !

      Reply
    • Janet

      5 stars
      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!

      Reply
      • Jenn

        Janet I’m so thrilled to hear it, thank you! Is it easy to grow spaghetti squash? I’ve been dying to try!

        Reply
    • Deborah Rosen

      Printable page not found. 🙁

      Reply
      • Jenn

        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

        Reply
    • Kaylin

      5 stars
      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.

      Reply
      • Jenn

        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!

        Reply
    • Jess Tharp

      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?
      Thanks!!

      Reply
      • Jenn

        So thrilled you enjoyed it! Thanks Jess! I snagged this from my old recipe card’s calculator:

        NUTRITIONAL INFO
        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%

        Reply
    • Jackie

      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?

      Reply
      • Jenn

        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

        Reply
    • Valerie

      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.

      Reply
    • Margie Laramore

      5 stars
      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!!

      Reply
      • Jenn

        So happy to hear it Margie! 🙂 Thank you!

        Reply
    • Shannon Knight

      Delicious! My favorite spaghetti squash recipe so far. I use less garlic and for a larger size squash I double the amount of sauce.

      Reply
    • Jo

      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.

      Reply
    • Mag

      Awesome! Directly in my favorite week dinner. Super easy to do and very tasty

      Reply
    • Kay

      So yummy! I love that it made the spaghetti squash strands nice and soft.

      Reply
      • Jenn

        Yay thanks! So thrilled you enjoyed it Kay! 🙂

        Reply
    • Whitney

      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.

      Reply
    • steve

      Made this for dinner! Delicious.Very rich and filling. 1 squash for 2people. ; we have leftovers. I will be making this again.THANKS

      Reply
      • Jenn

        Super glad to hear it Steve! 🙂 I’m always blown away over how filling and satisfying squash can be – it’s awesome!

        Reply
    • Genile

      I loved it!!! Great, and super easy!!!

      Reply
    • Dawn Samson

      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?

      Reply
      • Jenn

        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! 🙂

        Reply
    • Ashley

      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.

      Reply
    • janet

      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.

      Reply
      • Jenn

        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 🙂

        Reply
    • Rae

      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 🙂

      Reply
      • Jenn

        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!

        Reply
    • Nancy Schnee

      Absolutely delicious

      Reply
    • Corinne

      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.

      Reply
      • Jenn

        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

        Reply
      • Jean Hebert

        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.

        Reply
        • Jenn

          That’s a great tip, Jean! I’ll add it to the notes on the post 🙂

          Reply
    • Laura S.

      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!

      Reply
      • Jenn

        Ahhhh yay! So stoked they’ve made a repeat appearance! Thank you so much Laura 🙂

        Reply
    • Brooke

      My anti-squash husband LOVED this! As did the rest of my family. Thanks for the great recipe.

      Reply
      • Jenn

        Thank you Brooke!!! So so so happy to hear it!

        Reply
    • Courtney

      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!

      Reply
      • Jenn

        Great to know it still works with frozen spinach and I’m so thrilled you enjoyed it! Thanks Courtney! 🙂

        Reply
    • Jenn

      Is this considered Paleo?

      Reply
      • Jenn

        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.

        Reply
    • Melinda

      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!

      Reply
      • Jenn

        So thrilled to hear it Melinda, thank you! 🙂 LOVE the added baby bella mushrooms!

        Reply
    • Dani

      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.

      Reply
      • Jenn

        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!

        Reply
    • Jen

      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. 🙂

      Reply
    • Lace

      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!

      Reply
      • Jenn

        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!

        Reply
    • Ashley

      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!

      Reply
    • Chelsea

      5 stars
      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.

      Reply
      • Jenn

        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

        Reply
    • Ashley Laumbach

      Absolutely amazing!!! My boyfriend said he wasn’t hungry until I made him try it lol then he ate more than half! l

      Reply
      • Jenn

        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! 🙂

        Reply
    • Maggie

      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!!

      Reply
      • Jenn

        Thank you Maggie! I’m totally with you – the more spinach the better! 🙂 Love the casserole tip too!

        Reply
    • Anne Marie

      5 stars
      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.

      Reply
      • Jenn

        Anne, you made my day! So happy to hear it, thank you! 🙂

        Reply
    • Melissa

      This was so easy and absolutely delicious! Thanks for the great recipe!

      Reply
    • Lawren Wooten

      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!

      Reply
      • Jenn

        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

        Reply
    • Alyssa

      Hi Jenn,
      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!

      Reply
      • Jenn

        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!

        Reply
        • Meloni

          5 stars
          Absolutely yummy, we added quartered artichoke hearts, soooo good!!

          Reply
    • Lois

      5 stars
      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!!

      Reply
      • Jenn

        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! 🙂

        Reply
    • Meg

      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?

      Reply
      • Jenn

        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 🙂

        Reply
      • Constance

        Hi Meg– did you calculate the points?

        Reply
    • Sarah

      5 stars
      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!

      Reply
      • Jenn

        Sarah this made my night; thanks for the sweet comment! I’m so glad y’all enjoyed it 🙂

        Reply
    • Anne

      I added crumbled bacon on top…it was so good~!

      Reply
    • KalynsKitchen

      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!

      Reply
      • Jenn

        You’re the sweetest Kalyn! Thank you so much — off to check out the post <3

        Reply
    • Heather DeFrancesco

      5 stars
      Tried this tonight…
      It was soooooo good !
      Absolutely yummy !

      Reply
      • Jenn

        So so glad you enjoyed it Heather! Thanks! <3

        Reply
    • Km

      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 🙂

      Reply
      • Jenn

        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!

        Reply
    • Jo

      5 stars
      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!

      Reply
    • karen

      How many carbs in this?

      Reply
      • Jenn

        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

        Reply
      • Keto Gains

        Each cup of spaghetti squash is 5.5 net carbs, so start there per serving.

        Reply
    • Kari

      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!

      Reply
      • Jenn

        Yay! Thanks Kari! <3 Hope you adore it!

        Reply
    • Jo

      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 ?

      Reply
      • Jenn

        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!

        Reply
        • Anne

          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.

          Reply
          • Jenn

            Ooh good thinking Anne! That sounds like a great swap!

            Reply
    • Laura

      Looks so good! Totally making this tonight! Do you have a rough idea how many this will serve?

      Reply
      • Jenn

        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

        Reply
    • Janice

      This dish is fabulous!

      Reply
    • Stephanie

      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.

      Reply
      • Jenn

        Thank yo Stephanie! This is the perfect use for that lone spaghetti squash 🙂 Hope you love it!

        Reply
    • Beth

      Made this tonight and added sautéed shrimp…OMG. So freaking delicious. Even my Alfredo-hating husband liked it.

      Reply
      • Jenn

        Day = Made! Thanks Beth — Totally trying it with shrimp this week! 🙂

        Reply
        • Nicki

          When you made it with shrimp did you put the shrimp in the sauce/squash or serve it on the side? Sounds delicious 😀

          Reply
          • Jenn

            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!

            Reply
            • Nicki

              Thank you so much for the tips, Jenn! Looking forward to making this for a date night! 🙂

    • Jo

      This might sound silly but what kind of cream? Heavy whipping?

      Reply
      • Jenn

        Hey Jo! You’ve got it 🙂 Heavy cream will make the sauce nice and thick!

        Reply
      • Rebecca Mattox

        That was my question too…..thanks for getting my answer ?

        Reply
        • Jenn

          Happy to help! I hope you love this sassy stuffed squash as much as I do! 🙂

          Reply
    • Morgan

      5 stars
      One of the best dinners I’ve had in a long time!

      Reply

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