Cheesy Garlic Parmesan Spinach Spaghetti Squash

Cheesy, creamy, and packed with veggies — this spaghetti squash recipe is cozy comfort food at its best.

As the squash roasts, the kitchen fills with the warm, savory smell of garlic and Parmesan. The final dish is rich, satisfying, and secretly loaded with spinach.

You’ll love how easy it is to make, and your family will love twirling those cheesy, veggie-packed strands.

Serve it as a hearty side or a light main dish — either way, it’s sure to be a favorite!

For the Spaghetti Squash

Spaghetti Squash – You’ll need 1 medium squash (about 2-3 lbs). Once roasted, it shreds beautifully into noodle-like strands.
Olive Oil or Avocado Oil – Just a touch to rub on the squash before roasting.

For the Sauce

Garlic – 2.5 tablespoons, minced. This gives the dish its rich, savory flavor.
Spinach – 5 oz fresh spinach, chopped. It wilts down and adds a pop of color and nutrients.
Heavy Cream – ½ cup to make the sauce luxuriously creamy.
Cream Cheese – 1 tablespoon (optional but delicious!) Adds extra creaminess and tang.
Parmesan Cheese – ½ cup, freshly grated. The star of the show for that cheesy, salty goodness. Plus extra for topping if you like

Seasoning and Toppings

Salt and Pepper – To taste. Essential for balancing all the flavors.
Mozzarella – Grated or sliced, as much as you like for topping. Melts beautifully and gives that perfect cheesy pull.

Cheesy Garlic Parmesan Spinach Spaghetti Squash

Craving creamy, cheesy pasta without the carbs? Try this Cheesy Garlic Parmesan Spaghetti Squash! Loaded with spinach and smothered in a rich garlic-Parmesan sauce, this low-carb dish is packed with flavor and perfect for a hearty side or light main. Easy enough for weeknights!

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Course: Main Dish, Side Dish

Cuisine: American

Keyword: Cheesy Garlic Parmesan Spinach Spaghetti Squash

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Notes

Ingredients:

1 medium spaghetti squash (2-3 lbs)
2.5 tbsp minced garlic
1 tsp avocado or olive oil
5 oz fresh spinach, chopped
½ cup heavy cream
1 tbsp cream cheese (optional but recommended)
½ cup freshly grated Parmesan cheese (plus extra for topping)
Salt and pepper, to taste
Mozzarella (grated or sliced) for topping, to taste

Instructions:

1. Roast the Squash:

Preheat oven to 400°F (200°C).
Cut squash in half lengthwise and scoop out seeds.
Tip: Microwave squash for 3–5 minutes (pierced with a knife) to make slicing easier.
Lightly rub cut sides with oil and place face-down on a rimmed baking sheet.
Roast 40 minutes, or until tender and easily pierced with a fork.
Set aside to cool slightly before handling.

2. Make the Sauce:

While squash is roasting, heat a drizzle of oil in a skillet over medium-high heat.
Sauté garlic until fragrant (about 1 minute).
Add spinach and cook until wilted.
Stir in cream, Parmesan, and cream cheese until melted and smooth.
Season with salt and pepper to taste.

3. Assemble & Bake:

Once squash is cool enough, scrape into "spaghetti" strands using a fork.
Divide sauce between squash halves, stirring to coat the strands.
Top with mozzarella and extra Parmesan, as desired.
Bake at 350°F (175°C) for 20 minutes, until hot and bubbly.
For a golden top, broil on high for 1–2 minutes, watching carefully.

Optional Add-ins:

Add cooked chicken or shrimp for extra protein — mix in with sauce or serve on the side.

Notes:

Makes 4 side servings (¼ squash each) or 2 hearty mains (½ squash each).
Great for meal prep — roast squash ahead and store in fridge for quicker prep later.

Nutrition

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How do I cut spaghetti squash without wrestling it?Spaghetti squash can be seriously tough to cut. Here’s a trick:
Pop it in the microwave for 3-5 minutes to soften it a bit. Just remember to pierce it a few times with a knife so it doesn’t explode!
Once it’s cooled slightly, slicing it is so much easier.
How do I make sure the spaghetti squash isn’t watery?

Nobody wants soggy squash! Here’s what I do:
After roasting and shredding the squash, sprinkle a little salt and let it sit for a few minutes.
Then, use a clean towel to squeeze out any extra water.
This way, the sauce clings beautifully and doesn’t get diluted.
Can I microwave the squash instead of roasting to save time?

Absolutely! If you’re short on time:
Cut the squash in half, scoop out the seeds, and place cut-side down in a microwave-safe dish with a little water.
Microwave on high for 10-12 minutes until fork-tender.
Quick and easy!
How can I make the sauce creamier or lighter?

Want it richer?
Add an extra spoonful of cream cheese or a bit more Parmesan — total game-changer!
Want it lighter?
You can swap heavy cream for half-and-half or whole milk. It’ll still be creamy, just less rich.
Can I prep this ahead of time for busy nights?

Totally!
Roast the squash and shred it up to 2 days ahead, and keep it in the fridge.
The sauce can also be made in advance — just warm it gently when ready to serve.
Perfect for a quick, cozy dinner on a busy night!