Go Back

Cheesy Spinach & Garlic Stuffed Spaghetti Squash

This cheesy spinach & garlic stuffed spaghetti squash recipe makes a nourishing comfort food that's really fun to serve your family.
Prep Time30 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: squash, vegetarian
Servings: 4 people

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.

Notes

The Greek Yogurt needs to be room temp so it doesn't curdle.