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Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce Delights!

A delicious and healthy dish featuring spaghetti squash stuffed with a creamy spinach and Parmesan filling, topped with mozzarella cheese.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 medium spaghetti squash, halved and deseeded
  • 1 tablespoon olive oil, or avocado oil, divided
  • 2 1/2 tablespoons minced garlic
  • 5 ounces spinach, chopped
  • 1/2 cup cream
  • 1/2 cup Parmesan cheese, freshly grated, plus more for serving
  • 1 tablespoon cream cheese, optional
  • Salt, To Taste
  • Black pepper, To Taste
  • Mozzarella cheese, grated or sliced, for topping

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Drizzle the spaghetti squash halves with 1/2 tablespoon of olive oil and season with salt and pepper.
  3. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
  4. In a skillet, heat the remaining olive oil over medium heat and sauté the minced garlic until fragrant.
  5. Add the chopped spinach to the skillet and cook until wilted.
  6. Stir in the cream, Parmesan cheese, and cream cheese (if using) until well combined.
  7. Remove the squash from the oven and use a fork to scrape the flesh into strands.
  8. Mix the spaghetti squash strands with the spinach mixture until well combined.
  9. Fill the squash halves with the spinach mixture and top with mozzarella cheese.
  10. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Notes

  • For a vegan option, substitute cream and cheese with plant-based alternatives.
  • Feel free to add other vegetables or proteins to the filling for added nutrition.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition