Enjoy cozy, low-carb spaghetti squash boats filled with creamy spinach and cheese. This vegetarian dinner is a healthy comfort food option perfect for weeknights.
Author:Sarah Peterson
Prep Time:20 min
Cook Time:60 min
Total Time:80 min
Yield:2 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 medium spaghetti squash
1 tablespoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
10 ounces fresh spinach, roughly chopped
8 ounces cream cheese, softened
1/2 cup grated Parmesan cheese, plus more for topping
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
Place the squash halves cut-side down on a baking sheet. Roast for 40-50 minutes, or until tender when pierced with a fork.
While the squash roasts, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Add the chopped spinach to the skillet in batches, stirring until it wilts. Cook until most of the liquid has evaporated. Remove from heat.
In a bowl, combine the softened cream cheese, Parmesan cheese, salt, pepper, and nutmeg. Stir until smooth.
Add the cooked spinach mixture to the cream cheese mixture and stir to combine.
Once the spaghetti squash is tender, use a fork to scrape out the strands, creating a “boat” shape. Leave some strands attached to the shell.
Fill the spaghetti squash boats generously with the spinach and cheese mixture. Top with extra Parmesan cheese.
Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through and bubbly.
Notes
For a richer flavor, you can add a splash of heavy cream to the cheese mixture.
Feel free to add cooked chicken or mushrooms for a heartier meal.