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Spinach Stuffed Spaghetti Squash Boats

Two halves of baked spaghetti squash stuffed with a creamy spinach and cheese filling, topped with melted, golden-brown cheese.
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Cozy, low-carb spaghetti squash boats filled with creamy spinach and cheese, baked until bubbly and golden.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet. Bake for 40-50 minutes, or until tender when pierced with a fork.
  4. While the squash bakes, prepare the filling. In a saucepan over medium heat, combine heavy cream, cream cheese, Parmesan cheese, minced garlic, salt, and pepper. Stir until the cream cheese is melted and the sauce is smooth.
  5. Stir in the thawed and squeezed spinach until well combined.
  6. Once the squash is tender, carefully flip the halves over. Use a fork to scrape out the spaghetti-like strands, leaving a shell.
  7. Fill the squash shells evenly with the spinach and cream mixture.
  8. Top with shredded mozzarella cheese.
  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  10. Serve hot.

Notes

  • For a richer flavor, you can add a pinch of nutmeg to the spinach filling.
  • If you prefer a lighter option, you can use half-and-half instead of heavy cream, but the sauce may be thinner.
  • This recipe is a great base for adding other vegetables like mushrooms or sun-dried tomatoes.

Nutrition

Find it online: https://gourmetgaze.com/spinach-stuffed-spaghetti-squash/