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Try these delicious Creamy Spinach and Garlic Spaghetti Squash Boats for a healthy, cheesy, and satisfying dinner! This easy-to-follow recipe is perfect for beginners looking for a low-carb, gluten-free meal.
If you’re looking for a healthy yet satisfying low-carb meal, these Creamy Spinach and Garlic Spaghetti Squash Boats are a perfect choice. Packed with creamy cheese, garlic, and fresh spinach, this recipe transforms spaghetti squash into a cheesy, comforting dish. Whether you’re trying to cut down on carbs or just looking for a fun way to enjoy more vegetables, this recipe is quick, delicious, and ideal for weeknights!
Spinach Stuffed Spaghetti Squash With Parmesan Cream Sauce
Course: MainCuisine: AmericanDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
1
hourCalories
350
kcalIngredients
- For the Spaghetti Squash:
1 medium spaghetti squash, halved and deseeded
1 tablespoon olive oil or avocado oil, divided
- For the Filling:
2 ½ tablespoons minced garlic
5 ounces spinach, chopped
½ cup heavy cream
½ cup freshly grated Parmesan cheese (plus more for serving)
1 tablespoon cream cheese (optional)
Salt, to taste
Black pepper, to taste
Mozzarella cheese, grated or sliced (for topping)
Directions
- For the Spaghetti Squash:
- Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Soften the Squash (Optional)
- If cutting the spaghetti squash is difficult, microwave the squash for 3-5 minutes after piercing it a few times with a knife to vent. This will soften the squash slightly and make it easier to cut.
- Roast the Squash
- Lightly oil the cut sides of the spaghetti squash and place them face down on a baking sheet. Roast for about 40 minutes until fork-tender. Let cool until it’s easy to handle. Once cooled, fluff the squash strands with a fork.
- For the Cheese Sauce: 4. Prepare the Garlic and Spinach
- Heat the remaining oil in a medium skillet over medium-high heat. Sauté the minced garlic for about 2 minutes, until fragrant. Add chopped spinach and cook until wilted.
- Make the Creamy Cheese Sauce
- Stir in the heavy cream, Parmesan cheese, and optional cream cheese. Season with salt and black pepper to taste. Remove from heat.
- Assembly and Baking: 6. Fill and Top the Squash Boats
- Pour the cheese sauce over each squash half and stir to mix. Top with grated mozzarella and additional Parmesan if desired.
- Bake and Broil
- Bake for another 20 minutes at 400°F until the squash is heated through and the cheese is bubbly. For a golden, cheesy crust, switch the oven to broil for 1-2 minutes until the top is lightly browned.
- Serving: 8. Serve Hot
- Garnish with extra Parmesan and enjoy while hot!
Notes
- Make Ahead: You can roast the spaghetti squash up to 3 days in advance and store it in the fridge. Reheat and add the toppings when ready to serve.
- Customizable: Feel free to add more vegetables, like mushrooms or tomatoes, to the filling for added texture and flavor.
- Dairy-Free Option: Substitute cream and cheese with dairy-free alternatives for a vegan-friendly version.
This Creamy Spinach and Garlic Spaghetti Squash recipe is a delicious and nutritious way to enjoy a low-carb, cheesy meal. With simple ingredients and easy steps, it’s perfect for anyone looking to make a flavorful, satisfying dinner. Whether you’re new to cooking with spaghetti squash or a seasoned pro, this recipe is sure to impress.
