Creamy Spinach Stuffed Spaghetti Squash: A Weeknight Hug (Print Version)

Creamy Spinach Stuffed Spaghetti Squash in a rich sauce. A comforting, hearty dish perfect for any night, full of flavor and easy to make.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 5 oz fresh spinach (about 5 cups loosely packed)
03 - 4 oz cream cheese, softened
04 - 1/2 cup heavy cream
05 - 1/2 cup grated Parmesan cheese, plus more for topping

→ Flavor Boosters

06 - 2 tbsp olive oil, divided
07 - 1 small yellow onion, finely diced
08 - 4 cloves garlic, minced
09 - 1/4 cup vegetable broth

→ Seasonings & Spices

10 - 1/4 tsp ground nutmeg
11 - Salt and freshly ground black pepper to taste

→ Garnish & Finishing Touches

12 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, preheat your oven to 400°F (200°C). Carefully halve your spaghetti squash lengthwise, scoop out those stringy seeds – I use an ice cream scoop, works like a charm! Drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. This is where the magic starts, honestly. I always forget to season them sometimes, and then they taste a bit bland, so don't make my mistake! Roast for about 40-50 minutes, or until fork-tender. You want those strands to pull away easily.
02 - While the squash is doing its thing, grab a large skillet. Heat a tablespoon of olive oil over medium heat. Toss in your finely diced onion and let it soften, about 5-7 minutes, until it's translucent and smelling amazing. Then, add that generous amount of minced garlic. Stir it around for just a minute until fragrant – don't let it burn, that's a kitchen disaster I've lived through way too many times! The smell, oh, it's the best part of this step.
03 - Now for the star green in our <strong>Spinach Stuffed Spaghetti Squash</strong>. Add the fresh spinach to the skillet in batches if needed. It'll look like a mountain, but trust me, it'll shrink down dramatically. Stir until it's completely wilted and most of its liquid has cooked off. This is important; nobody wants a watery filling! I always think I've added too much, then poof, it's gone.
04 - Reduce the heat to low. Stir in the cream cheese until it's melted and smooth. Pour in the heavy cream and vegetable broth, whisking gently until everything is combined and lovely. Season with that tiny pinch of nutmeg, salt, and black pepper to your liking. Keep it on low, just warming through, while you tend to the squash. This is the heart of your <strong>Spinach Stuffed Spaghetti Squash in Cream Sauce</strong>, so make it good!
05 - Once your spaghetti squash is cool enough to handle, use a fork to scrape out those glorious strands. Don't be shy, get all of them! Add the spaghetti squash strands directly to your skillet with the cream sauce and spinach mixture. Stir it all together until every strand is coated in that luscious cream sauce. This is where the creamy <strong>Spinach Stuffed Spaghetti Squash</strong> really comes together, honestly.
06 - Gently spoon the creamy mixture back into the roasted squash halves. Sprinkle generously with grated Parmesan cheese. Pop them back into the oven for another 10-15 minutes, or until the cheese is bubbly and golden and everything is heated through. This step makes them extra special, giving a lovely crust to the cheese. Garnish with fresh parsley, and you're good to go!

# Notes:

01 - Don't over-roast the squash; aim for fork-tender to keep its texture.
02 - Always squeeze excess water from spinach to prevent a watery sauce.
03 - Freshly grated Parmesan is a game-changer for melting and flavor.
04 - Serve with a crisp green salad and crusty garlic bread for a complete meal.

# Tools You'll Need:

01 - Baking sheet
02 - Large skillet
03 - Whisk
04 - Ice cream scoop (optional)

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 35g
Total Carbohydrate: 25g
Protein: 15g

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