Description

Garlic Parmesan Spaghetti Squash is a creamy, cheesy, and low-carb dish where roasted spaghetti squash is tossed with a rich garlic parmesan sauce and baby spinach. It’s a satisfying vegetarian comfort food that works as both a main or side dish.

Ingredients

1 medium spaghetti squash

2 Tbsp olive oil (for roasting squash)

Salt and pepper, to season

1 Tbsp olive oil (for sauce)

4 garlic cloves, minced

4 cups chopped baby spinach

1/2 cup heavy cream

1/2 cup freshly grated parmesan cheese

1/4 cup cream cheese

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup grated parmesan cheese (for topping)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the spaghetti squash in half and scoop out seeds and inner strings with a spoon.
Drizzle the inside of each half with 2 tablespoons olive oil and season with salt and pepper.
Place cut-side down on the baking sheet and roast for 40 minutes.
Meanwhile, heat 1 tablespoon olive oil in a pan over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
Add chopped spinach and cook for 1 minute until wilted.
Reduce heat to low and stir in heavy cream, 1/2 cup parmesan, cream cheese, salt, and black pepper. Mix until smooth and creamy, then remove from heat.
Let roasted squash cool for 10–15 minutes. Scrape the inside into strands using a fork.
Divide the creamy sauce between squash halves and mix gently to combine.
Sprinkle with remaining 1/2 cup parmesan cheese and return to oven. Bake at 400°F for 10 minutes until bubbly and golden.

Notes

Add cooked chicken, shrimp, or sausage for extra protein.

Use plant-based cream and cheese for a vegan version.

Include mushrooms for extra umami flavor.

Sprinkle red pepper flakes into the sauce for heat.

Swap parmesan with mozzarella or gouda for variety.

Add fresh basil or thyme for an herby twist.

Store leftovers in fridge up to 3 days; reheat gently to avoid overcooking.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Roasting and Baking
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 280
Sugar: 5g
Sodium: 530mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 10g
Cholesterol: 40mg