Spinach Stuffed Spaghetti Squash: Savory & Simple (Print Version)

Spinach Stuffed Spaghetti Squash offers a hearty, savory meal. Learn my personal recipe for this comforting dish, packed with creamy spinach and rich flavors.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - Spaghetti Squash (2 medium)
02 - Olive Oil (2 tbsp)
03 - Salt & Black Pepper (to taste)

→ Creamy Spinach Filling

04 - Fresh Spinach (10 oz bag)
05 - Cream Cheese (4 oz, softened)
06 - Parmesan Cheese (1/2 cup, grated)
07 - Garlic (3 cloves, minced)
08 - Onion (1/2 small, finely diced)
09 - Milk (1/4 cup, any kind)
10 - Nutmeg (1/4 tsp)

→ Optional Extras

11 - Red pepper flakes (a pinch)
12 - Cooked ground sausage (1/2 cup)

# Instructions:

01 - First things first, preheat your oven to 400°F (200°C). Then, carefully slice each spaghetti squash in half lengthwise. This can be a bit tricky, so be careful with your knife! Scoop out all those seeds and stringy bits – I usually use a large spoon for this. Drizzle the cut sides with olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet. This is where the magic starts to happen, as they roast, your kitchen will begin to smell amazing.
02 - Pop those squash halves into the preheated oven. They'll need about 35-45 minutes to roast, depending on their size. You want them tender enough that you can easily pierce the skin with a fork, but not mushy, you know? This is critical for getting those lovely spaghetti-like strands later. I've definitely undercooked them before, and trying to scrape out stiff strands is a real workout! Let them cool slightly, just enough so you can handle them without burning your fingers.
03 - While the squash is roasting, get started on that luscious filling! In a large skillet, heat a little olive oil over medium heat. Add your finely diced onion and cook until it's softened and translucent, about 5 minutes. Then, toss in that minced garlic and cook for another minute until fragrant. Oh, that smell! It's pure comfort. Next, add the fresh spinach, a big handful at a time, letting it wilt down before adding more. It'll seem like a mountain of spinach, but it shrinks, I promise!
04 - Once the spinach has completely wilted and any excess moisture has cooked off, remove the skillet from the heat. Stir in the softened cream cheese, grated Parmesan, and milk. Season with nutmeg, salt, and pepper. Mix until everything is beautifully combined and creamy. This is where you really build the flavor for your Spinach Stuffed Spaghetti Squash. Taste it! Adjust seasonings if needed. I always add a little extra pepper, because I love it.
05 - Now for the fun part! Once your roasted spaghetti squash halves are cool enough to handle, use a fork to gently scrape the strands from the sides, leaving about a half-inch border. Don't scrape too deep, or you'll break through the skin. Mix these squash strands directly into your creamy spinach filling in the skillet. This ensures every bite of your Spinach Stuffed Spaghetti Squash is packed with flavor and texture. It's a bit messy, but so worth it!
06 - Spoon the spinach-squash mixture evenly back into the empty squash shells. If you want, sprinkle a little extra Parmesan cheese on top for that golden crust. Pop them back into the oven for another 10-15 minutes, or until the filling is heated through and the cheese on top is bubbly and slightly golden. The aroma filling your kitchen at this point is just incredible. Let them cool for a few minutes before serving. Enjoy your delicious Spinach Stuffed Spaghetti Squash!

# Notes:

01 - Always roast the squash cut-side down; it helps it steam and get perfectly tender without drying out.
02 - Don't rush the spinach wilting process; make sure all the water cooks off, or your filling will be watery.
03 - Scrape the squash strands gently, leaving a border, or you'll end up with a torn shell, which I've done!
04 - For extra richness, add a tablespoon of butter to the spinach filling along with the cream cheese.

# Equipment Needed:

01 - Baking sheet
02 - Large skillet
03 - Large spoon
04 - Sharp knife
05 - Fork

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 30-35g
Protein: 15-20g

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