Spaghetti Squash with Spinach and Cheese

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Craving something cozy yet light? This Spaghetti Squash with Spinach and Cheese is a hearty, low-carb comfort dish that hits all the right notes. Roasted spaghetti squash forms the perfect base for sautéed spinach, mushrooms, and a gooey blanket of melted cheese—a complete meal that just so happens to be gluten-free and packed with veggies. Whether you’re vegetarian or just aiming to eat more whole foods, this recipe delivers serious flavor without the heaviness of traditional pasta.

The squash naturally shreds into spaghetti-like strands, making it an excellent alternative to pasta. Combined with earthy mushrooms, vibrant spinach, and creamy cheese, it’s a wholesome and satisfying dinner idea that comes together with minimal fuss. Plus, you can make it ahead of time and reheat for an easy meal-prep win.

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Preparation Phase & Tools to Use

To bring this delicious recipe to life, a few kitchen essentials will make all the difference:

• Sharp Chef’s Knife: Needed to safely cut the tough skin of the spaghetti squash.
• Spoon or Ice Cream Scoop: For removing the seeds and stringy bits from the squash.
• Baking Sheet: A sturdy baking sheet is key to roasting the squash evenly.
• Skillet or Sauté Pan: For sautéing spinach and mushrooms to develop that deep, savory flavor.
• Oven and Broiler: Roasting caramelizes the squash, and a quick broil helps brown the cheese to perfection.
• Forks: Used to shred the roasted squash into tender strands.

These tools help streamline the prep and ensure every layer of flavor is developed beautifully.

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Ingredients for the Spaghetti Squash with Spinach and Cheese

• Spaghetti Squash: The star of the dish, it provides a light, tender base that mimics pasta.
• Fresh Spinach: Adds color, nutrients, and a slight bitterness that balances the richness.
• Mushrooms: Offer a meaty texture and umami depth to the filling.
• Olive Oil: Used to sauté the veggies and roast the squash, bringing a smooth richness.
• Garlic: Infuses bold, aromatic flavor into the sautéed mix.
• Mozzarella Cheese: Melts beautifully on top, adding gooey deliciousness.
• Parmesan Cheese: Adds a salty, nutty layer of flavor.
• Salt & Pepper: Essential for enhancing every ingredient’s natural taste.

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How To Make the Spaghetti Squash with Spinach and Cheese

Step 1: Roast the Spaghetti Squash

Preheat the oven to 400°F. Slice the squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil, sprinkle with salt, and place cut-side down on a baking sheet. Roast for 35-40 minutes until fork-tender.

Step 2: Sauté the Spinach and Mushrooms

While the squash roasts, heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned. Toss in garlic and cook for 30 seconds, then add spinach and sauté until wilted. Season with salt and pepper.

Step 3: Assemble the Squash Boats

Once the squash is cool enough to handle, use a fork to shred the inside into spaghetti-like strands. Mix the strands slightly with the sautéed spinach and mushrooms right in the squash shell.

Step 4: Top with Cheese and Broil

Sprinkle mozzarella and Parmesan generously over the top. Place the filled squash halves back under the broiler for 2-4 minutes until the cheese is bubbling and golden.

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Serving and Storing Spaghetti Squash with Spinach and Cheese

Serve these squash boats hot, straight from the oven, as a complete meal or a savory side. Pair with a crisp green salad or roasted veggies for extra variety. They also make a fantastic meal prep option: store leftovers in an airtight container for up to 4 days in the fridge. Reheat in the oven or microwave until warm.

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Frequently Asked Questions

How do I know when spaghetti squash is done roasting?

It should be fork-tender and shred easily into strands. If it feels tough, give it another 5-10 minutes.

Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw and squeeze out excess water before sautéing.

What other cheeses can I use?

Try fontina, gouda, or sharp cheddar for different flavor profiles.

Can I make this dairy-free?

Absolutely! Substitute plant-based cheeses or use nutritional yeast for a savory topping.

Do I have to use mushrooms?

Not at all. You can skip them or swap with zucchini, bell peppers, or even cooked lentils for added protein.

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Want More Vegetarian Dinner Ideas?

If you love this Spaghetti Squash with Spinach and Cheese, you’ll probably enjoy these comforting vegetarian dishes too:

• Cheesy Spinach Stuffed Shells
• Hearty Vegetarian Tortellini Soup
• Zucchini Carrot Oatmeal Muffins
• Cottage Cheese Egg Bites
• Mexican Zucchini and Ground Beef Skillet

And for even more daily recipe inspiration, check out my Pinterest board: Life With Olivia on Pinterest

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap the cheese or skip the mushrooms? Try something new?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and eat better.

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