I still remember the first time I discovered spaghetti squash—it felt like magic! A vegetable that transforms into tender, pasta-like strands? Game changer.
This Creamy Spaghetti Squash with Spinach Parmesan is my absolute favorite way to enjoy it.
The creamy sauce clings to each bite, filled with garlicky spinach and melted cheese.
It’s cozy, rich, and yet surprisingly light—perfect for weeknights when I want comfort without the guilt.
Why I Love This Recipe
Low-carb pasta alternative that feels indulgent
Packed with greens and fiber
Ultra creamy, cheesy sauce made in minutes
Oven-baked for depth of flavor
Impressive enough for guests, easy enough for everyday
What You’ll Need (Ingredient Highlights)
Spaghetti squash – The ultimate healthy pasta swap
Baby spinach – Adds color, nutrients, and flavor
Garlic – Infuses the sauce with rich aroma
Heavy cream + cream cheese – For luxurious texture
Parmesan cheese – Salty, nutty, cheesy goodness
Pro Tips Before You Start
Roast squash face-down for caramelized edges
Let the squash cool before handling—it’s hot!
Use fresh parmesan for best melt and flavor
Mix the sauce into the squash while hot to coat evenly
Sprinkle extra cheese on top before baking again for that bubbly finish
How to Make Creamy Spaghetti Squash with Spinach Parmesan
Step 1: Prep and Roast the Squash
Preheat oven to 400°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle with olive oil, season with salt and pepper, then place cut-side down on a parchment-lined baking sheet.
Roast for 40 minutes.
Step 2: Sauté Garlic and Spinach
While squash roasts, heat olive oil in a skillet over medium-high heat.
Sauté minced garlic for 30 seconds, then add chopped spinach.
Cook until wilted, about 1 minute.
Step 3: Make the Creamy Sauce
Reduce heat to low.
Add heavy cream, parmesan cheese, cream cheese, salt, and black pepper.
Stir until smooth and creamy, then remove from heat.
Step 4: Shred the Squash
Remove squash from oven and let cool for 10–15 minutes.
Flip over gently and use a fork to scrape the flesh into spaghetti-like strands.
Step 5: Combine Squash and Sauce
Pour the creamy spinach sauce into each squash half.
Use a fork to mix and coat the strands.
Step 6: Top and Bake Again
Sprinkle extra parmesan cheese over the top.
Return to the oven and bake for 10 more minutes until bubbly and golden.
What to Serve It With
Grilled chicken or salmon
A simple arugula salad with lemon vinaigrette
Garlic toast or keto crackers
A chilled glass of white wine
Variations / Substitutions
Swap spinach with kale or Swiss chard
Add mushrooms or sun-dried tomatoes for depth
Use light cream or half-and-half to reduce richness
Mix in rotisserie chicken for a protein boost
Vegan version? Use plant-based cream and cheese
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days
Reheat: Microwave in 30-second bursts or bake at 350°F until hot
Freeze: Not recommended—cream sauce can separate
Meal prep tip: Bake squash ahead and add sauce before serving
FAQs
Can I cook the squash ahead of time?
Yes! Roast and refrigerate up to 3 days before assembling.
Is this keto-friendly?
Yes, it’s low in carbs and high in fat—great for keto diets.
Can I use frozen spinach?
Absolutely, just thaw and squeeze out excess moisture first.
Is it vegetarian?
Yes! All ingredients are plant-based except the dairy.
Can I use another cheese?
Mozzarella or Gruyère work well, but parmesan adds the best flavor.
How do I cut spaghetti squash easily?
Microwave for 2–3 minutes to soften before slicing.
What if I don’t like cream cheese?
You can skip it or replace it with more heavy cream and parmesan.
Final Thoughts
This Creamy Spaghetti Squash with Spinach Parmesan feels like a cheat meal—but it’s not.
It’s warm, creamy, full of real ingredients, and leaves me feeling nourished every single time.
Whether you’re cutting carbs or just looking for a cozy dinner, this one’s a keeper.
