Cheesy Garlic Parmesan Spinach Spaghetti Squash

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

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! 
4.97 from 494 votes
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
Author: Jenn Laughlin – Peas and Crayons


  • 1 medium spaghetti squash (approx. 2-3lbs)
  • 2.5 TBSP minced garlic
  • 1 tsp avocado oil or olive oil
  • 5 oz fresh spinach chopped
  • ½ cup heavy cream
  • 1 TBSP cream cheese (optional but delicious!)
  • ½ cup freshly grated parmesan cheese plus extra for topping
  • salt and pepper to taste
  • grated or sliced mozzarella for topping to taste


  • Pre-heat oven to 400 degrees F.
  • Slice your spaghetti squash in half lengthwise and scoop out the seeds.
  • For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
  • Next grab a lipped baking sheet or a rimmed baking dish.
  • Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  • The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.
  • While the squash roasts, start on the sauce.
  • In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
  • Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
  • Season with salt and pepper to taste and remove from heat.
  • Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  • Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
  • Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
  • For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it’s HOT!


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!


Calories: 274kcal, Protein: 8g

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…


More Tasty Stuffed Spaghetti Squash Recipes

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Recipe Rating

Questions & Reviews

  1. 5 stars
    This was delicious!! I’m a messy cook, and this didn’t disappoint in that regard. But very good nonetheless!

  2. 5 stars
    I love this! My kids love this! It’s one of my main “go-it’s”
    I love this and my kids love this! It’s in my monthly/bimonthly list, and it always gets eaten right up. Thank you!

  3. 5 stars
    I just made this meal, and it was a hit! I didn’t think I would like it because I don’t like squash. I was surely mistaken. This will be a recipe I do once a week. Thanks for posting 💗.

    1. Isn’t that the best when it happens? I love when I’m wowed by a dish or veggie I was on the fence about. Shishito peppers were my recent AHA moment. By looks and principal alone I thought no way am I going to eat a plate seasoned peppers as an appetizer. Now I make them like once a month lol! Thanks for your sweet review Brittney! xo

  4. 5 stars
    So very tasty! But maybe my squash was larger than the recipe uses so I felt I could’ve at least doubled the recipe to cover all the squash. So very good! Made it as written. Thanks for sharing!

    1. I’m happy you enjoyed it Tammy! For sure double the veggies/sauce when using a bigger squash — I’ve had to do the same when I’ve picked up some giant ones in the past. I think I may toy around with a new recipe this week as I picked up a few small ones on sale though I usually default to this recipe. Love it so!

  5. Good beginning but bland. I made one half and tasted it, and for the second half I added garlic salt, black pepper, and chopped fresh basil to the mix. Definite improvement. Thank you for the recipe so I can finally use this spaghetti squash that has been sitting around for two weeks. lol

  6. 5 stars
    Delicious recipe! I added some rotisserie chicken to the top of the squash before adding the sauce and cheese, it was excellent!

  7. 5 stars
    Excellent recipe. I do not like the spaghetti squash when it gets mushy from cooking too long. It was done perfectly I did not bake it as long after the spinach mixture was mixed it. Great flavors, make it using much less cheese to keep lower in calories.

  8. 5 stars
    My husband and I love this recipe so much!! Our 3 kids even loved it and had no idea they were eating vegetables!!

  9. 5 stars
    Made a vegan version of this and it was VERY good! Great alternative to the tomato based spaghetti squash recipes- not everyone in our family can eat tomatoes. My little kids ate it right up and my husband loved it. Recommend for sure and will probably make again. The cheese sauce was delish! Thanks for sharing!

  10. 5 stars
    This was awesome!! I modified the recipe (slightly) by using beet greens instead of spinach (had them in my freezer). I also used 1 can of evaporated milk instead of heavy cream, plus a full 8 oz of cream cheese and lots of garlic! (I had alot of greens!). My husband and I absolutely LOVED it!

  11. 5 stars
    I made this for lunch and embarrassed to say I ate the entire squash myself!!! This is a keeper and sure to make a squash lover out of anyone!

  12. 5 stars
    This was so good that it was hard to stop eating! I added some browned Italian sausage and mushrooms and we had it for the main course. It was good leftover for lunch the next day too.

  13. 5 stars
    I made some changes as I didn’t have any cream, but I did have unsweetened almond milk! It was fabulous! Simple and delicious!

  14. 5 stars
    Roasted the spaghetti squash while I cleaned house. Easily through the recipe together later in day. Great taste and easy to make. Hubby liked that th we re weren’t too many dishes…

  15. 5 stars
    total keeper-just because we try to cut back on the calories when we can, I used 1/2 & 1/2 but ‘somehow’ ended up with 2 T of the lowfat cream cheese. This was so delicious and filling and RICH (I think that I could cut back to 1 T of the lowfat cream cheese and it would still be delicious). I will make again but I will add more spinach next time and maybe some sundried tomatoes.

    1. LOVE the idea of sundried tomatoes and extra spinach is always a tasty option! I’m so glad you enjoyed the recipe!

  16. 5 stars
    Great recipe! Sausage (precooked,drained) is really tasty! When I made it meatless, I added a bit of nutmeg which adds some warmth to the flavors.

  17. 5 stars
    This was absolutely delicious. I could use the sauce alone on many things! I added shrimp and
    This was the first time my husband had eaten
    spaghetti squash. He’s slays 9/10. I say it’s a 10! Thanks for sharing.

    1. Ahhhhh best news ever! I’m so glad the squash was a hit with both you and your husband!❤️❤️

  18. 5 stars
    We loved this recipe! Even my son, who does not love spaghetti squash, ate it all and quickly! My bf needs to “eat meat” all.the.time, so we added ground pork sausage and mushrooms, the entire package of spinach, onion and chive cream cheese and doubled the sauce recipe to account for the extras. Then scooped it all into a cast iron pan and broiled the mozz on top. I am sure this recipe is amazing as is (and I’ll probably try the meatless version when he’s not here 😉 ) it’s so flavorful! This will absolutely be a regular in my household from now on! DELICIOUS!!

  19. 5 stars
    Made my daughter try this after I made it, at first she refused “I won’t like it” she is 28. I now have to make it at least once a week. It is that delicious and easy. Thank you for the recipe ❤️

    1. My kind of success story! I’m so thrilled the recipe has been a hit with your family – thanks Mary!

  20. 5 stars
    This tastes sooo good! I did have med size squash…..have to remember to not put all the liquid in when the squash is smaller. This time I just took any liquid out with spoon. I have this saved!

    1. Hi Pat! You can absolutely keep it in the fridge prepped and bake when needed. I think it keeps the same as typical leftovers, approx. 3-4 days. You can also set it out 30 minutes or so before baking to reduce bake time a little, since cold dishes need longer to bake typically.

  21. 5 stars
    I am blessed with a family of good eaters, but spaghetti squash has been a hard sell. Everyone gobbled this up! I added chicken for a heartier meal and can’t wait to try it again with shrimp. Thank you for sharing this recipe 🙂

  22. 5 stars
    Thank you my husband that eats no meat or chicken and doesn’t like vegetables driving my crazy yet this he said is a keeper I threw in extra garlic and made some shrimp and cornbread on the side

  23. 5 stars
    Great versetal dish! We loved it. I will make again! I didn’t have some if the ingredients, so I had to make a couple changes. I’m going to make it according to the recipe next time.
    I didn’t have spinach or cream cheese…so I subbed using mushrooms and Laughing Cow cheese wedges.
    Sauted the mushrooms in a little butter with garlic. Added the rest of the ingredients as called for. I followed another poster’s comment and added some sun-dried tomatoes in oil. I also removed the strands of spaghetti and added to the sauce in the skillet and baked and then broiled a bit. Very, very rich and filling. Delish. Thank you.

  24. 5 stars
    I made mine into a casserole. I took out the spaghetti squash after baking it first, and made a crust like lining in a 8X8 dish. I added portabella mushrooms, pan frying them first in butter, too the spinach Sause as well. Topped it with Mozzarella cheese Heat thru! It is addicting just can’t get enough of it. Yum!

  25. 5 stars
    We absolutely loved this recipe! Thank you so much! Should have taken a picture as it was beautiful (I’ve never made spaghetti squash before, either). My husband said it was restaurant quality! Will definitely make again. We added a few sautéed shrimp. Delicious!

    1. Hi Crystal! The sodium content will vary as I instruct everyone to season to taste. It will also depend on how much cheese you end up adding. Calculating how much you add of each will give you the most accurate sodium content. 1/2 cup of parmesan for example has 764 mg of sodium so you may find that you’re fine not adding any salt at all to the dish and simply seasoning with a dash of black pepper. Entirely up to you!

  26. 5 stars
    Just made this for dinner tonight and it came out absolutely amazing! I did make a couple tweaks. I baked some maple bacon and chopped up about 8 slices to add to the sauce. I reserved some to garnish as well. I also used 1/2 cup of Oat milk mixed with 1 tbsp of Cornstarch rather than the heavy cream so as to use less points with my Weight Watchers! 10/10

  27. 5 stars
    Oh my goodness, this recipe was amazing!! I added a few fresh herbs (basil, sage, marjoram, and thyme) to the sauce to kick it up a notch…. so good!!

  28. 5 stars
    I’ve been making this recipe for several years for my husband and I, and even my picky eater likes it. Sometimes we add mushrooms to it for an extra punch of nutrients and flavor.

  29. 5 stars
    This was so good!! I added some pepper jack cheese to the sauce, plus I layered in some Italian sausage & mushrooms. Dee-lish!!

  30. 5 stars
    This recipe was divine, the only add in was sliced fresh mushrooms & why not?!?? My son & I enjoyed it so much, we had it last weekend & then again this weekend! I I Thank you so much for sharing this delicious side recipe…!

    1. LOVE this dish with mushrooms! I’m so glad you’re loving the recipe Marla — thank you!!

  31. 5 stars
    This recipe was divine, the only add in was sliced fresh mushrooms & why not?!?? My son & I enjoyed it so much, we had it last weekend & then again this weekend! I I Thank you so much for sharing this delicious side recipe…only add-in was fresh mushrooms & why wouldn’t I??!!?

  32. Really looks delish! I live alone and I like to put a meal in the freezer when I cook. Do your wonderful spaghetti squash recipes freeze well?

    1. Thanks Connie! When I make this one just for myself I eat one right away and keep the other in the fridge for a speedy lunch or dinner on a later day. It’ll keep 3-4 days. I’ve found from experimenting that freezing and defrosting/reheating softens the strands quite a bit so while it will taste the same the texture will be a bit mushy.

  33. 5 stars
    WOW WOW WOW. This recipe is absolutely delicious! I made it with the cream cheese and it added a nice creaminess. To add one more level of flavor, I added sun-dried tomatoes (in oil) and it was *chef kiss* amazing. My father, who despises any kind of squash, had multiple servings of this while saying he couldn’t believe he was ENJOYING squash. My two year old chowed this down like there was no tomorrow. 10/10 this will be a staple in our house.

  34. I am making this, but it doesn’t say when to add the milk. I’m assuming while I am mixing in the cheeses while making the sauce.

    1. In step 9. It is written as “add your cream, cream cheese” so sometimes I think our brains skip over the first cream.

  35. 5 stars
    I made this for the first time at Christmas. It is truly delicious Jenn !! I am an experienced cook but oddly enough I had never worked with spaghetti squash before (always grabbing the same old butternut) and certainly didn’t want to have a main side dish become a flop. It is not difficult to make and everyone loved it. I had a very large squash and using the microwave before cutting makes it so much easier. This dish will have a repeat performance in our home. Thanks Jenn 🙂

  36. 5 stars
    I’ve made and eaten your vegetarian tortilla soup and thought that topped the charts, but this is delicious too, so since I can’t decide which I like better, they’re both tied for first place! Thank you very much!!

  37. 5 stars
    This was amazing I did tweak it a bit but tasted the sauce itself and was amazed i added sour cream and turkey burger and drained my squash putting it into a casserole dish so good this recipe is deffinately a keeper even the grandkids liked it thank you so much for sharing

  38. Okay, I am so excited to make this but I have a few questions:
    1. Despite following the recipe, I had trouble cutting my squash in half. Should I have microwaved it longer?

    2. Also, the pits! Do those get removed BEFORE, or after putting it in the oven to roast?

    1. Hi Diana! I’ve never come across a spaghetti squash with a pit in it. Are you using a different variety? If you find the squash still super difficult to cut through you may want to sharpen your knife in the future (I always need to use a large super sharp one) and yes totally just add a little time in the microwave, in small intervals so the squash does not burst.

  39. 5 stars
    OMG!!! This was extremely good!!!
    I will definitely be doing this again. I actually followed the recipe pretty close added a little extra spinach little extra cheese other than that I followed the recipe

  40. 5 stars
    Excellent! I made this last night and both my husband and I really enjoyed it. I did add Ground Turkey because my husband is a carnivore!!! It was great to find a recipe for spaghetti squash that wasn’t with tomato sauce.

  41. 5 stars
    This is a big hit! My 2 year old ate almost half of my serving yesterday at lunch. I reheated a portion this morning in the microwave with a wet paper towel on top for 2 minutes and fried an egg in a pan. Topped egg with salt and fresh cracked pepper on top of the hot squash. It was a delicious and satisfying breakfast! Thanks for the great recipe!

  42. 5 stars
    So far, I have only tried your super good vegetarian lentil tortilla soup and this amazingly beyond “delicious “ squash, but I signed up to “follow “ you and I am so looking forward to trying more recipes. Thank you very much.

  43. 5 stars
    Made this for dinner last evening I doubled sauce. Something. I learned this week instead of scraping the spaghetti squash long ways scrape the short sides.
    Anyway was very good my husband liked it also.

  44. 5 stars
    Made this as a side dish for myself because my husband doesnt liked squash…well needless to say we both cant get enough of this dish! I’m making it as a side again this weekend with some ribs for a family gathering. So delicious and that’s an understatement.

    1. Haha yay!! I’m so glad you both loved it! I did the same with my husband too – I thought now way is he going to eat this and then he ate like half my serving, lol

    1. Thank You Robert! I unfortunately do not own a Ninja Foodie (there are so many fun appliances out there!) so I wouldn’t be able to test it out and see. Let me know if you get a chance to experiment! xo

    1. Hi Norma! The exact carb count for will vary depending on size of squash used. I believe each cup (101 grams) of spaghetti squash has 7g of carbohydrates with 5.5g net carbs. has a wonderful calculator so you can add the weight of your squash in and also how much cheese chosen to add on top – this way you have a custom and more accurate measurement to go by if you are committing to set carbohydrate intake. Hope this helps! xoxo

  45. 5 stars
    I made this over the weekend for my husband and sister. Everyone agreed it was a do over!! We had two medium squash. Cut in half and left an extra boat for extra shreds. I also served a side of ground pork sausage sauteed with chopped onion. We kept that on the side and added it to our individual boats. It was delicious.

  46. 5 stars
    This is favorite in our house. My 17 year old daughter requests it often and takes leftovers to school for lunch. I usually add mushrooms and sometimes chicken or sausage. Thank you for a great recipe. Making it tonight again and my daughter can’t wait to get home from practice for dinner 😊

  47. 4 stars
    I really loved this! My 89 year old mom -not so much! She’s so picky! I’m having leftovers tomorrow! I only used 1/2 of the squash-I would probably double “sauce” next time.

  48. I’ve roasted the squash early but want to make it for dinner tonight. Do I need to shred the squash before storing in the fridge until I make dinner or wait?

    Also, how do I reheat the squash when we are ready to make dinner??

    Excited to try this!!!

    1. Hi Bethany! I like to shred it straight from the oven and then either reheat in the oven at 350 or microwave until hot and steamy. The oven will give a little crisp to the noodles while the microwave will keep the strands soft, if you have a preference. xoxo

      1. There’s an ad that pop up right in front of the last step. All I can see if put in oven at 350 for 20 mins and then flipping oven to broil..but what does it say in between that? Thanks!

        1. Eek it must have glitched – so so sorry about that!

          13. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.

          14. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it’s HOT!

  49. 5 stars
    I made this today and it was awesome!!! We aren’t HUGE garlic people, so I did change the amount to 1 Tbsp instead of 2.5 and I could still taste the garlic! Everything else was exactly as written. Thank you for sharing! It was very tasty, not that difficult and both hubby and I said we would DEFINETLY eat it again!

  50. 5 stars
    This was amazing! I made some substitutions and additions. I added red crushed pepper as I was sautéing my garlic. I also added mushrooms and artichokes! Instead of cream I used plain Greek yogurt. I wish I had a slice of crusty Italian bread for this recipe! Thank you!

    1. Plain Greek yogurt is just the substitution I was looking to see if anyone had tried. Thrilled to hear it worked.

    1. 5 stars
      The flavors in this recipe are mild and blend well. I added some chicken and green Chile and my family absolutely loved it! Definitely a keeper!

  51. 5 stars
    This is a delicious recipe. I’m new to spaghetti squash and was worried my husband would not be interested, but we both loved this recipe. I’m making it for a second time tonight. We live it with grilled chicken!

  52. 5 stars
    This was wonderful! After cooking the squash/ I removed the “spaghetti” and placed in the bottom of a casserole dish and topped with creamy spinach mixture. Then added the mozzarella and baked/ broiled as directed.

  53. 5 stars
    I made this tonight for my husband and I we love spaghetti squash and it turned out perfect I added fresh basil cuttings as a garnish. The only problem I had was the Parmesan cheese coagulated when I added it to the hot sauce it seemed to melt out after I added it to the squash dish will definitely make it again

  54. 5 stars
    So very yummy! I have never eaten spaghetti squash before and this was my first recipe using it. So easy, so much flavor!

    1. Hi Hillary! Yes absolutely. Make sure you thaw or warm it up first and then thoroughly squeeze out all the liquid so your sauce is thick and not runny. It will have a different taste (as frozen spinach tastes a bit different than fresh) but I personally love the taste of frozen spinach!

  55. 5 stars
    I have made this recipe twice!! Me an my son are in love!!! We had this for dinner last night and my best friend joined us. She loved it as well and wants the recipe 😋😉. It is so easy to make. I am very thankful for the tip to microwave it for a few minutes before cutting, it worked perfectly.

  56. 5 stars
    I love this recipe!!!! I ended up using a 16 oz bag of spinach. I did simmer the sauce for approximately 15 minutes to reduce it. I will make this again and again and again!

  57. 5 stars
    We make fun of spaghetti squash, as we can never seem to find great recipes, but I think we found one! lol. As long as the CSA or volunteers from our compost pile produce some of these, we will eat them. I am glad we found this recipe

  58. 5 stars
    So amazing!!! Cheesy, warm and satisfying. Super easy to make with perfect instructions. Personally I doubled the spinach (I love spinach) and was very happy with the results. This was the second time I had ever cooked spaghetti squash and I really appreciated all the tips.
    Thank you!

  59. This looks like a good keto recipe and would love to have the carb count posted in this recipe as well as any others that would provide low carb counts. Keto is the way to go these days and am working hard to keep my husband on board in order to have him lose weight. So far so good. Thank you for considering this addition to your fabulous recipes.

    1. Thank you Patsy! The carb count for keto will vary depending on size of squash used. I believe each cup (101 grams) of spaghetti squash has 7g of carbohydrates with 5.5g net carbs. 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

  60. 5 stars
    I added kielbasa and, because I used half and half instead of heavy cream, I doubled the amount of cream cheese. I didn’t have any spinach, so I chopped up a frozen bag of brussel sprouts. I had to add a little more salt to compensate.
    My super picky 8 year old (who HATES veggies) gobbled it up and called it delicious! Definitely a WIN for this mama.

  61. 5 stars
    This is my absolute favor way to eat spaghetti squash now, it’s so yummy and satisfying. It’s easy and delicious. Make it, you too will have a new favorite.

  62. 5 stars
    Seriously amazing. I’m putting this in my rotation for go-to meals. I used way more garlic because that’s how we roll. Also decided to throw this in a casserole dish instead for easy leftovers. Not as beautiful a presentation- but holy moly this was the bomb!

    1. Yesssss! The more garlic the better (I’m totally team use the whole darn thing sometimes, haha!) I’m so glad you’re loving the recipe, Shannon. Thank you!

  63. 5 stars
    Made this twice and delicious! The first time, I followed the recipe except to use half and half instead of heavy cream. The second time, I used half and half and added a box of sliced shiitake mushrooms before adding the spinach. So good if you like mushrooms! Thank you so much for the recipe. I love your site!

  64. 5 stars
    ITS SO GOOD. Husband went back for seconds, so that’s a good sign 🙂 I added chicken and skipped the baking because it was late. Delicious!

  65. 5 stars
    Really, really good! I used what I had—neufatchel (low-fat cream cheese), a mixture of half and half and Greek yogurt. Still nich rich flavor. A great complement to the spaghetti squash!!

  66. 4 stars
    Made these last night and they were awesome! I doubled the recipe so there could be leftovers (interestingly enough, it still takes about 45 minutes to cook two squashes instead of 1). I added some chopped rotisserie chicken during the final bake. The sauce was great, kind of like an Alfredo. I think next time I’ll cut down on the heavy cream though; it was quite rich. My husband and I loved it, the toddler liked the cheese melted on top so I’ll call that a win too 🙂

    1. I’m so glad the recipe was a hit, Rachel! The sauce def has that Alfredo vibe to it and I think you should be able to cut some of the cream out and still have excellent results. The consistency will be a little different so keep an eye on the sauce and adjust where needed. Sometimes I just add loads of extra baby spinach and call it a day lol.

    1. Hi Susan! Does spaghetti squash come packaged and frozen (I haven’t seen it yet but that’s probably bc I run through the grocery store so fast these days lol) or are you planning on using a different variety of squash? For this recipe I’ve only made it fresh and love the nutty flavor from the freshly roasted squash.

  67. 5 stars
    Made this tonight. It was delicious. I would definitely double the sauce, because if you have a larger squash, you need more sauce for it. I gave half to my neighbor and she shared it with her husband and kids and everyone their loved it as well. Definitely a keeper recipe.

    1. Great tip, Mayme! You can absolutely double the sauce for larger squash and in the event you make too much sauce, it’s AMAZING drizzled over a baked potato or swirled into pasta. xoxo

  68. 5 stars
    I doubled the sauce because it’s that good!! Will surely make again and again. I ended up cracking my squash as I cut it so after the squash baked, I shredded it into a casserole dish and added the sauce and cheeses on top and baked 30 minutes more. Everyone loved it!

  69. 5 stars
    ABSOLUTELY DELICIOUS! My dad even liked it and he does not like cream cheese!
    Made some changes just because of what I had on hand:
    1. Added mushrooms at the time of spinach.
    2. Used 2% milk – just added until it was the thickness I liked.
    3. Herb and Garlic Cream cheese instead of regular – very good!
    4. Premade the spaghetti squash, forked it, and stored it in the fridge, in a colander, to allow the water to drain overnight. Next day, prepared the rest and then placed the mixture with squash in a pyrex pan in the oven for the recommended 20 mins at 350F. Turned out just as good as when I made it within the squash halves as per recipe (I have made the recipe twice also far).

  70. Made for dinner tonite. Used kale instead of spinach. I thought it, was quite good! Would have liked a bit more sauce, will adjust next time. Great veggie dish. Thanks!

    1. I’m so glad you enjoyed it! Sometimes I get naughty and completely double the sauce recipe so I have extra for the squash and then some to drizzle some on baked potatoes the next day – SO GOOD!

  71. 5 stars
    LOVE this recipe!! I used light cream and no cream cheese and it was still heavenly. A new staple in my house!!!

  72. 5 stars
    Never had spaghetti squash before. Never knew what I was missing!! My husband loved it! Definitely a keeper.

  73. 5 stars
    Made this and loved it!
    Planning to make it again – but what can I add as a side dish??
    Spinach salad – it already has spinach!
    Caprese – it already has mozzarella, and that’s a lot of cheese (although, I like cheese)
    Other vegetables – it is a vegetable…
    I’m truly stumped, or very not creative!

    1. So glad you’re loving the recipe, Colleen! Woot! I may win award for most boring side ever but I adore roasting up a tray of seasoned broccoli (salt, pepper, and a little avocado oil drizzle) to serve as a side with this. It makes me feel extra healthy haha. You could also do roasted carrots or fresh baby carrots and dip. A plain green side salad with spring mix or romaine, shredded carrots, halved cherry tomatoes and your favorite dressing would be great too! Hope this helps. xoxo

  74. 5 stars
    Added sauteed mushrooms and raw shrimp. Used onion and chive cream cheese. Baked for 20 minutes, then topped with panko, remaining parmesan and butter, baked additional 10 minutes, then broiled to brown topping. Delicious!!

  75. 5 stars
    This is one of our favorite recipes that is on a regular rotation for our dinners! So delicious! (We always add the cream cheese- it’s so good!)

  76. 5 stars
    This was sooooo good! Such a nice blend of the garlic, cheese, and spinach. I am def making again!

  77. 5 stars
    I love this recipe! I really like to load it up with sundried tomatoes, mushrooms, chicken, and crushed red peppers! I have found my one true love! Thank you for introducing me to spaghetti squash!!!

  78. 5 stars

    I scooped out the spaghetti squash and put it in a casserole dish; mixed it with the spinach cream sauce and put pieces of prosciutto on top and topped it with cheese, as instructed.

    Thank you for the recipe. it was great!!

  79. 5 stars
    I have always wanted to try spaghetti squash but figured I’d hate it. OH MY GOODNESS!!!! This was BEYOND yummy!!! So delicious even my picky vegetarian was excited!!! I added sausage to mine crumbled and browned. This was AMAZING!!!! Thank you so much!!!!

  80. 5 stars
    This was so delicious! I substituted Greek Yogurt for the heavy cream which also added 17 grams of protein. I didn’t have fresh Parmesan cheese so I added Cotija Cheese instead. I also added 2 TBS of Nutritional Yeast for more flavor and protein. Thanks for a great recipe. This is a keeper!

  81. 5 stars
    This was one of the best recipes ever! I really didn’t expect it to be so delicious. I pretty much stuck to the recipe except I didn’t use garlic but instead used garlic infused oil.

  82. 4 stars
    Very good…..I added peas, mushrooms, and diced chicken and had a one pot meal. I also put it into a casserole dish and reheated it that way. This recipe is a keeper!

    1. Hi Leigh! Yes absolutely! The squash soaks up some of the sauce if you want to make a little extra to compensate but either way it’s super yummy! xo

  83. 5 stars
    OMG! This is one of my go to dinners! I make it at least twice a month! It’s so good! And I have leftovers for lunch the next day!

  84. 5 stars
    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!

  85. 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!

  86. 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!!

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

  88. 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 …??????

  89. 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!

  90. 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!

    1. 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

  91. 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.

  92. 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

    1. 5 stars
      I have frozen this and it comes out great! I just let it thaw in the frig then reheat in the microwave or the oven.

    1. 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!).

  93. 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.

  94. 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!

  95. 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!


  96. 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!!

    1. 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

  97. 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

  98. 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

  99. 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!

  100. 5 stars
    Delicious! I threw in some shrimp and it was absolutely perfect. Thank you for a wonderful recipe.

  101. 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.

  102. 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!

  103. 5 stars
    This was excellent!! Made exactly as directed. Will make it again and again. Thanks for sharing. ⭐️⭐️⭐️⭐️⭐️

  104. 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.

  105. 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!

    1. 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

  106. 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.

  107. 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???

  108. 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

  109. 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.

  110. 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.

  111. 5 stars
    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!

    1. 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!

      1. 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

        1. 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

    1. 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. 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

  112. 5 stars
    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.

  113. 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

    1. 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

  114. 5 stars
    Hubby and I absolutely loved this recipe! We normally use red sauce on our sketti squash, but I am forever changed! Thanks!

  115. 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.

    1. 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. has a wonderful calculator. xoxo

  116. 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!

  117. 5 stars
    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!

  118. 5 stars
    Never crossed my mind to take a picture. Unbelievably delicious. Lots of complements around the table. Very easy to make.

  119. 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!!

  120. 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.

    1. 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

        1. 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. has a wonderful calculator.

  121. 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.

  122. 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

    1. 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

  123. 5 stars
    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.

  124. 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.

  125. 5 stars
    Omg. This was so delicious. I will definitely make it again. I used half and half instead of whipping cream.

  126. 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!!!

  127. 5 stars
    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

  128. 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.

    1. 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 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

  129. 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.

    1. 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!

  130. 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!

    1. 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

  131. 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.

  132. 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!

  133. 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!!!

  134. 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❤

  135. 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!

  136. 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.

  137. 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

  138. 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!

  139. 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!!!

  140. 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!!!

  141. 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!

  142. 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.

  143. 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.

    1. Hi Pat! Because everyone uses a different amount of cheese on top and also use vastly different sized spaghetti squashes, the results are going to vary a bit. You most accurate results would be to calculate it using any swaps you make, the amount of cheese you choose to used, and the weight of your squash. MyFitnessPal has a great free calculator!

      Last time I did my own personal calculations these were the results before adding a little extra cheese on top:

      Servings Per Recipe: 4
      Amount Per Serving
      Calories: 274
      Total Fat: 16 g
      Saturated Fat: 7 g
      Dietary Fiber: 1 g
      Protein: 11 g

      1. 5 stars
        Is it possible to add carbs to your nutritional calculations? Thank you! I ❤️your recipes, especially your spaghetti squash.

        1. 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 and it’ll tell you the carbs! Every 100 grams of spaghetti squash is 7 grams of carbohydrate I believe!

    1. 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!

  144. 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!

    1. 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 ?

  145. 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 !!

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

    1. 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

  147. 5 stars
    Love,love,love this. Sort of like an omelet, add anything handy. Just added mushrooms. We’ll see.thank you.

  148. 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.

  149. 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

  150. 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.

  151. 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 !

    1. 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

  152. 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!

  153. 5 stars
    Oh MYLANTA!!! This is one of the best things I’ve tried this year! Definitely a keeper!!!

  154. 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!

  155. 5 stars
    Absolutely delicious!! This will DEFINITELY be made alot! Im doi g low carb and have already started losing. So excited. YUMMY YUMMY.

  156. 5 stars
    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

  157. 5 stars
    How many carbs,fats, protein,and fiber in the cheesey garlic parmesan spinach spaghetti squash boat?

    1. 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

  158. 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.

  159. 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.

  160. 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!

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

  161. 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!!?

  162. 5 stars
    This was better than I thought it would be! Absolutely delicious. Omitted the salt and it was perfect!

  163. 5 stars
    This was soooo good! Loved it! I wondered if anyone knew the nutritional info on this for one serving?

  164. 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!

  165. 5 stars
    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!

  166. 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!!!

  167. 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.

  168. 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!

  169. 5 stars
    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!

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

    1. 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

    1. 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!

  171. 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!

  172. 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…

    1. 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 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.

      1. 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.

        1. 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

      2. 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!

        1. 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?

  173. 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

  174. 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!

  175. 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

  176. 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!

  177. 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.

    1. 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! 🙂

  178. 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.

    1. 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

  179. 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.

  180. 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❤️

  181. 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.

  182. 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.

    1. 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.

  183. 5 stars
    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.

  184. 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!

  185. 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!

  186. 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!

  187. 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!

  188. 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.

  189. 5 stars
    I added some roasted cherry tomatoes, onions and italian seasoning to the recipe. Love, love, love it!!! Will definitely make again!

  190. 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

  191. 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!

  192. 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

  193. 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!

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

  194. 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!

    1. 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! 🙂

  195. 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

  196. 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!!

  197. 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

  198. 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!!

  199. 5 stars
    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!

  200. 5 stars
    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!

  201. 5 stars
    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.

  202. 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

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

  203. 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.

    1. 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! 🙂

  204. 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

    1. 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

  205. 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!

    1. 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! 🙂

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

    1. Hey Christine! That’s a great point! Let me go ahead and run it through 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

      1. 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! 🙂

  207. 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.

    1. 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

    1. 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

  208. 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.

    1. 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!

  209. 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!

    1. 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!!

    1. 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! 🙂

  210. 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. 🙂

    1. 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

  211. 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

  212. 5 stars
    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.

  213. 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! 🙂

  214. 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!

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

  215. 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!

  216. 5 stars
    Making this for dinner right now! I added some onions and tomatoes, too. Thanks for the awesome recipe!

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

  217. 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!

  218. 5 stars
    Oh my goodness. This was absolutely delicious! We will be having this again soon. Thank you for sharing this recipe.

  219. 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.

  220. 5 stars
    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! 🙂

  221. 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!

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

    1. 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

  222. 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.

    1. 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 t