Savory Spaghetti Squash Bake with Herbs (Print Version)

Discover hearty spaghetti squash recipes. My simple bake is creamy, herb-infused, and forgiving for kitchen mishaps. A family favorite!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Low-Carb

# Ingredients:

→ Main Players

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 5 oz fresh spinach

→ Aromatics & Flavor Boosters

03 - 2 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 small onion, diced
06 - 1 tsp dried Italian seasoning
07 - Salt and black pepper, to taste

→ Creamy Goodness

08 - 4 oz cream cheese, softened
09 - 1/2 cup vegetable broth
10 - 1/2 cup Parmesan cheese, grated

→ Finishing Touches

11 - Fresh basil or parsley, for garnish (optional)

# Instructions:

01 - First things first, preheat your oven to 400°F (200°C). Then, carefully cut your spaghetti squash in half lengthwise. This can be a bit of a workout, honestly, so use a sturdy knife and watch your fingers! Scoop out all those seeds and stringy bits—a spoon works perfectly. I remember once trying to use a fork and it was a real struggle. Drizzle the cut sides with a tablespoon of olive oil, sprinkle with salt and pepper, then place them cut-side down on a baking sheet. This ensures a lovely roast.
02 - Pop those squash halves into the preheated oven and let them roast for about 35-45 minutes. You're looking for fork-tender flesh. When it's done, you should be able to easily pull the strands apart with a fork. I always set a timer, but I've definitely gotten distracted by a good book and left them in a *tad* too long before. Let them cool slightly so you can handle them without burning your fingers, which I've done more times than I care to admit. Safety first, hon!
03 - While the squash is doing its thing, heat the remaining olive oil in a large skillet over medium heat. Add the 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 it's fragrant. Oh, the smell! This is where the kitchen really starts to come alive. Don't let the garlic burn; that's a sad, bitter flavor we want to avoid.
04 - Now, add the fresh spinach to the skillet. It'll look like a huge amount, but it wilts down so quickly, I didn't expect that the first time I made this. Cook until it's completely wilted, maybe 2-3 minutes. Next, stir in the softened cream cheese, vegetable broth, and Italian seasoning. Whisk it all together until the cream cheese is fully melted and you have a smooth, creamy sauce. This part is so satisfying, watching it come together.
05 - Once your spaghetti squash is cool enough to handle, use a fork to scrape out those beautiful, noodle-like strands into a large bowl. This is the fun part! Add the creamy spinach mixture to the squash along with half of the grated Parmesan cheese. Gently toss everything together until the squash is evenly coated in that delicious sauce. I usually make a bit of a mess here, but it's all part of the process, right?
06 - Transfer the spaghetti squash mixture back into the empty squash halves or into a baking dish. Sprinkle the remaining Parmesan cheese over the top. Pop it back into the oven for another 15-20 minutes, or until it's bubbly and the cheese is beautifully golden brown. The smell of the toasted Parmesan is just divine. The edges might get a little crispy, which I adore. Let it rest for a few minutes before serving, it really helps the flavors settle.

# Notes:

01 - Don't overcrowd the squash in the oven; it steams instead of roasts, and we want those slightly crispy edges.
02 - This bake holds up beautifully for meal prep, just be sure to let it cool completely before portioning.
03 - Ran out of Parmesan? A sprinkle of sharp cheddar or even a dollop of goat cheese works wonders.
04 - A drizzle of good quality olive oil and a few fresh basil leaves turn this simple dish into something truly special.

# Equipment Needed:

01 - Baking sheet
02 - large skillet
03 - large bowl
04 - sturdy knife
05 - spoon
06 - whisk

# Nutrition (Per Serving):

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

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