Garlic Parmesan Spaghetti Squash

This recipe is a simple, creamy, and flavorful dish made by roasting squash and mixing it with a delicious garlic-spinach sauce.

Recipe Overview

You're gonna love this garlic parmesan spaghetti squash-it's super simple, creamy, and oh-so-delicious! Packed with fresh spinach, grated parmesan, and cream cheese, it's perfect on its own or as a cozy side for any fall meal.

First, slice and season the squash, then roast it in the oven for about 40 minutes. While that's cooking, whip up the creamy sauce by sautéing some garlic and spinach. Add in milk, parmesan, and cream cheese, and stir until it all melts together.

Once the squash is ready, just scrape the insides to get those lovely spaghetti strings. Mix in the sauce, toss with a bit more parmesan, and pop it back in the oven for another 10 minutes. It's easy, flavorful, and the perfect fall dish when squash is in season! Now let's get on to the recipe...

Recipe Ingredients

For Squash:

• 1 medium spaghetti squash
• 2 Tbsp olive oil
• salt and pepper - to season

For Sauce:

• 1 Tbsp olive oil
• 4 minced garlic cloves
• 4 cups chopped baby spinach
• ½ cup heavy cream
• ½ cup freshly grated parmesan cheese - plus extra ½ cup parmesan cheese for topping
• ¼ cup cream cheese
• ½ tsp salt
• ¼ tsp ground black pepper

How To Make Garlic Parmesan Spaghetti Squash

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1:  Preheat the oven to 400°F. Line a baking sheet with parchment paper.

STEP 2: Slice 1 spaghetti squash in half then scoop out the inner seeds and string bits with a metal spoon. Place the squash halves on the baking sheet and drizzle 2 Tbsp olive oil, salt and pepper over the inside of each.

STEP 3: Next, flip the squash so that it is facing down on the baking sheet. Place in the oven to bake for 40 minutes.

STEP 4: While the squash is baking, heat a frying pan over medium-high heat. Add the 4 minced garlic cloves and cook 30 seconds.

STEP 5: Add in 4 cups baby spinach and cook 1 minute until spinach wilts.

STEP 6: Reduce the heat to low. Now add ½ cup heavy cream, ½ cup grated parmesan cheese, ¼ cup cream cheese, ½ tsp salt and ¼ tsp ground black pepper. Gently stir until all ingredients melt together into a creamy sauce, then remove the pan from heat.

STEP 7: Once the squash is done cooking, remove it from the and let it cool 10-15 minutes (Leave the oven on for one last step). I use 2 spatulas to gently flip each one over as they will be hot. Now take a fork and scrape all of the inside flesh until it forms spaghetti strings.

STEP 8: Pour the creamy sauce into each half of the spaghetti squash. Use a fork to mix the sauce and spaghetti strings together. Sprinkle ¼ cup parmesan cheese on top of each one then place back in the oven to bake at 400°F for 10 more minutes.

How To Store Leftovers

• Refrigerate - Leftovers can be removed from the squash shell and stored in an airtight container in the fridge for 3-4 days.
• To Reheat - Reheat in the microwave for a minute or two. Or reheat in the oven at 375°F until the squash is heated through, about 5-10 minutes.