Spinach & Cheese Spaghetti Squash

Course Side Dish
Keyword spaghetti squash, spinach
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Cyndi Seidler Yummy Keto Recipes


  • 1 medium Spaghetti Squash
  • 1 pkge Fresh Spinach (chopped up)


  • 1 TB Cream cheese
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese
  • 2 cloves Garlic, minced
  • Shredded mozzarella cheese (topping)


  1. The squash can be boiled or baked - and in this recipe, it is baked. Start with slicing the squash in half. If you want to soften it before cutting, you can microwave it for 3 minutes. (be sure to pierce it in several places so it doesn't burst). 

  2.  Rub the squash with a little olive oil and place face down on a baking sheet for 40 minutes (or until tender).

  3. After the squash is cooked (and cooled), spoon out the seeds then use a fork to pull out the strands of spaghetti.

  4. Cook the spinach and sauce while the spaghetti squash is baking. Start with slightly cooking the spinach in olive oil in a large pan until wilted. Then add the cream, cream cheese, parmesan cheese, and garlic. Stir until blended.

  5. Mix the spinach and sauce with the forked spaghetti squash until blended.

  6. Scoop out the mixture into the shell of the squash and mix. Bake at 350 for 15-20 minutes. You can also serve out of the shell on a plate. Top with mozzarella cheese and some additional parmesan cheese on top, if desired.

Recipe Notes

This can be served in the shell of the spaghetti squash, or out of the shell on a plate.