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

Creamy Spinach Stuffed Spaghetti Squash is a hearty, comforting dish. Learn my personal recipe for a delightful meal that's easier than it looks!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 medium spaghetti squash
02 - 10 oz fresh spinach
03 - 4 oz cream cheese, softened
04 - 1/2 cup freshly grated Parmesan cheese

→ Flavor Enhancers

05 - 1 tbsp olive oil
06 - 1 small yellow onion, diced
07 - 4 cloves garlic, minced
08 - 1/2 cup chicken or vegetable broth

→ Seasonings

09 - 1/4 tsp ground nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, preheat your oven to 400°F (200°C). Carefully cut your spaghetti squash in half lengthwise – this is where I always get a little nervous, so be careful! Scoop out the seeds and stringy bits. Drizzle the cut sides with a little olive oil, season with salt and pepper, then place them cut-side down on a baking sheet. Roast for about 35-45 minutes, or until fork-tender. You want it soft enough to easily scrape out the strands. The kitchen starts smelling earthy and sweet right about now, a really comforting scent.
02 - While the squash is roasting, let's get that filling going. Heat a tablespoon of olive oil in a large skillet over medium heat. Add your diced onion and cook until it's softened and translucent, about 5-7 minutes. Then, toss in that minced garlic and cook for another minute until fragrant. Honestly, this is where I sometimes get impatient and burn the garlic a little, but don't be like me! Keep it moving. The smell of sautéing garlic and onion is just the best, it really builds the anticipation for this Creamy Spinach Stuffed Spaghetti Squash.
03 - Now for the greens! Add the fresh spinach to the skillet with the onion and garlic. It'll look like a mountain, but it wilts down super fast. Cook, stirring occasionally, until all the spinach has completely wilted and any excess liquid has evaporated. You want it dry, not soggy. Sometimes I forget how much spinach it takes, and I'm like, "Oops, need more!" But it always works out. The vibrant green against the pale onion is just so pretty.
04 - Reduce the heat to low. Add the softened cream cheese, chicken or vegetable broth, nutmeg, salt, and pepper to the skillet. Stir constantly until the cream cheese is fully melted and you have a smooth, creamy sauce. This step is crucial for that luscious texture. Taste it and adjust your seasonings; maybe it needs a little more salt, or a crack of fresh pepper. It should be rich and inviting, ready for the spaghetti squash.
05 - Once the spaghetti squash is done, carefully flip it over. Using a fork, gently scrape the strands from the squash halves, leaving a small border around the edges so the 'shell' holds its shape. Add these squash strands to your creamy spinach mixture in the skillet. Stir it all together until everything is well combined and coated in that glorious sauce. This is where the magic happens, transforming simple ingredients into a cohesive, flavorful filling for your Creamy Spinach Stuffed Spaghetti Squash.
06 - Spoon the Creamy Spinach Stuffed Spaghetti Squash mixture back into the roasted squash shells. Sprinkle generously with the freshly grated Parmesan cheese. Pop them back into the oven for another 10-15 minutes, or until the cheese is bubbly and golden brown. When it comes out, the kitchen smells like pure comfort. Garnish with fresh parsley before serving. It's hot, it's bubbly, and it's absolutely delicious, trust me!

# Notes:

01 - Always soften your cream cheese beforehand; it makes for a much smoother sauce, trust me.
02 - Leftovers are best stored with the filling scooped out of the shells to prevent mushiness.
03 - If you don't have fresh spinach, frozen works, but squeeze out every drop of water!
04 - A sprinkle of red pepper flakes in the filling adds a fantastic, subtle warmth.

# Equipment Needed:

01 - Large baking sheet
02 - large skillet
03 - sharp knife
04 - fork
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 30g
Protein: 15g

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