When you’re craving something warm, cheesy, and comforting but want to keep things light, this spaghetti squash with spinach and cheese hits the mark perfectly. Roasted until tender, spaghetti squash makes a fantastic low-carb substitute for pasta. It soaks up all the creamy, cheesy flavor while adding its own subtle nuttiness to the dish.

This recipe is simple enough for a weeknight dinner and satisfying enough to serve to guests. It’s filled with vibrant spinach, gooey mozzarella, and just the right amount of seasoning to make every bite crave-worthy. Whether you’re vegetarian, gluten-free, or simply exploring new vegetables, this dish deserves a spot in your meal rotation.

Why You’ll Love This Spaghetti Squash with Spinach and Cheese

This dish is wholesome and indulgent at the same time. It gives you the cozy, cheesy feeling of baked pasta with none of the heavy carbs. The natural texture of spaghetti squash mimics noodles beautifully, and the addition of spinach boosts both nutrition and color. It’s budget-friendly, family-friendly, and comes together with minimal prep. Best of all, it’s a complete meal on its own or can be paired with a protein for something heartier.

Can I Use Frozen Spinach Instead of Fresh?

Yes, you can use frozen spinach if that’s what you have on hand. Just be sure to thaw it completely and squeeze out all the excess water before mixing it into the cheese filling. This ensures your dish doesn’t turn watery and the cheese mixture stays thick and creamy. If using fresh, give it a quick sauté to soften slightly before mixing in.

Ingredients for the Spaghetti Squash with Spinach and Cheese

This comforting bake calls for just a handful of everyday ingredients. Each one plays a key role in building layers of flavor and texture, from the soft strands of squash to the creamy cheese and savory garlic.

Spaghetti squash: The star of the dish, it transforms into tender, noodle-like strands when roasted.
Fresh spinach: Adds vibrant green color, flavor, and nutrients.
Mozzarella cheese: Provides that stretchy, melty cheese pull.
Parmesan cheese: Adds a sharp, nutty flavor that balances the richness.
Cream cheese: Makes the sauce creamy and slightly tangy.
Garlic: A small amount adds deep savory flavor.
Olive oil: Used to roast the squash and sauté the garlic.
Salt and pepper: Essential seasonings to bring everything together.

Spaghetti Squash with Spinach and Cheese (1)

How To Make the Spaghetti Squash with Spinach and Cheese

Step 1: Roast the Squash

Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with a bit of salt. Place cut-side down on a baking sheet and roast for about 35 to 40 minutes until the flesh is tender and easy to shred with a fork.

Step 2: Prepare the Filling

While the squash is roasting, sauté minced garlic in olive oil over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. If you’re using frozen spinach, skip the sauté and just mix it in after draining well.

Step 3: Mix the Cheeses

In a large bowl, combine the cream cheese, shredded mozzarella, and grated Parmesan. Stir in the spinach mixture and season with salt and pepper. The warmth from the spinach will help soften the cream cheese for easier mixing.

Step 4: Assemble and Bake

Once the squash is cool enough to handle, use a fork to scrape the strands into a large mixing bowl. Gently toss with the cheese and spinach mixture until everything is evenly combined. Transfer to a baking dish, sprinkle with extra mozzarella on top, and bake at 375°F for 15-20 minutes until bubbly and golden.

Serving and Storing This Cheesy Squash Dish

This spaghetti squash with spinach and cheese makes a cozy and complete meal for two generous servings or as a side dish for 3 to 4 people. Serve it hot straight out of the oven, garnished with a touch more Parmesan if you like. Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the microwave or oven.

If you’re meal-prepping, you can roast the squash and make the filling ahead of time. Just store them separately and assemble when you’re ready to bake.