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.