Spinach & Garlic Stuffed Spaghetti Squash
This cheesy spinach & garlic stuffed spaghetti squash recipe makes comfort food that’s really fun to serve your family.
We don’t typically make (or publish) a lot of dairy-heavy recipes, but this one is definitely worth it. The squash and spinach add a nutritional boost, and each ingredient adds to the amazing flavor.
Kids will love helping to make this meal in nature’s own bowl, and getting kids involved in meal time is a great way to foster family bonding.
When you use a medium sized spaghetti squash and cut it into two “squash boats”, it typically feeds four people.
HOW TO MAKE SPINACH & GARLIC STUFFED SPAGHETTI SQUASH
To make this delicious garlic stuffed spaghetti squash, slice the squash in half. Place the halves flesh side down on a baking pan lined with unbleached parchment paper and bake for 30 minutes.
It’s really important not to overcook the squash or it adds too much liquid to the sauce and messes with the flavor.
When you remove the squash boats from the oven, separate the flesh with a fork. Stir it and leave it in the shell.
After making the sauce, add it into the squash boats. Make sure the Greek Yogurt is at room temp so it doesn’t curdle. Bake for 20 minutes, then broil for 2 minutes to get the tops golden brown.
Top with chopped green onions, and salt and pepper to taste.
Let us know in the comments how your spinach & garlic stuffed spaghetti squash turns out!
Cheesy Spinach & Garlic Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash baked, medium size
- 2 cups baby spinach
- 2 cloves garlic
- 1/4 cup parsley roughly chopped
- 1 tbsp olive oil extra virgin
- 1/2 cup heavy cream or substitute coconut cream or half and half
- 1/4 cup Parmesan cheese (or Pecorino Romano)
- 1/4 cup Parmesan cheese (for topping)
- 1/4 cup Greek Yogurt at room temperature
- 2 tbsp green onions chopped (optional topping)
Instructions
Prepare the Squash
- Preheat oven to 400 degrees.
- Cut squash in half, lengthwise.
- Scoop out the insides (save those seeds for roasting) and brush the inside flesh with olive oil.
- Pierce the skin with a fork multiple times.
- Place the halves flesh side down on a baking pan lined with unbleached parchment paper.
- Roast for 30 minutes or until it is fork-tender.
- Be sure not to overcook squash (it will produce extra water if it is overcooked).
- Separate the flesh of baked squash with a fork.
- Stir it and leave it in the shell.
Prepare the Sauce
- Add olive oil to a skillet on medium high heat. When oil is heated, add garlic.
- When garlic is fragrant, add the parsley and spinach.
- After the spinach is wilted, remove pan from heat and add the coconut milk and cheese.
- Slowly add Greek Yogurt and stir well.
- Top the squash with the mixture, stir it into the squash a bit, and then additional Parmesan cheese and a sprinkle of pepper.
- Bake for 20 minutes.
- Broil for 2 minutes to get top golden brown.
- Top with chopped green onions (optional) and salt & pepper to taste.
