Cheesy Roasted Garlic Spaghetti Squash With Spinach
Roasted spaghetti squash creates tender, naturally noodle-like strands.Roasted garlic adds a mellow, sweet, and deeply savory flavor.Fresh spinach provides color and a fresh vegetable element.Parmesan brings a nutty and savory cheese flavor.Mozzarella melts into a deliciously golden and bubbly topping.This cozy vegetarian dish is perfect for weeknight dinners and family meals.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash, approximately 3–4 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Roasted Garlic
- 1 whole garlic bulb
- 1 teaspoon olive oil
- Pinch of salt
For the Cheesy Spinach Filling
- 4 cups fresh baby spinach
- 1 tablespoon butter
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese, optional
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
For Garnishing
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon chopped fresh parsley
- Fresh basil leaves, optional
- Red pepper flakes, optional
Instructions
Prepare the Spaghetti Squash
- Preheat the oven to 400°F (200°C).Carefully cut the spaghetti squash lengthwise into two halves.Scoop out the seeds and stringy center using a spoon.Brush the cut sides with olive oil and season with salt and black pepper.
Prepare the Garlic
- Remove the loose outer layers of the garlic bulb while keeping the cloves attached.Slice approximately ¼ inch from the top of the bulb to expose the cloves.Place the garlic on a small piece of foil.Drizzle with olive oil and sprinkle with a small pinch of salt.Wrap the garlic loosely in the foil.
Roast the Squash and Garlic
- Place the squash halves cut-side down on a baking sheet.Place the wrapped garlic alongside the squash.Roast for approximately 35–45 minutes, depending on the size of the squash.The garlic may become soft and golden before the squash is finished. If so, remove it and continue roasting the squash.
Cool and Scrape the Squash
- Allow the cooked squash to cool for several minutes.Use a fork to gently scrape the flesh lengthwise, creating long spaghetti-like strands.Transfer the strands to a large bowl.
Prepare the Roasted Garlic
- Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins.Mash the roasted garlic into a smooth paste using a fork.Roasted garlic should be soft, creamy, and lightly golden
Wilt the Spinach
- Heat a large skillet over medium heat.Add the butter and allow it to melt.Add the fresh spinach and cook for approximately 2–3 minutes, stirring occasionally, until wilted.
Make the Creamy Garlic Sauce
- Reduce the heat to low.Add the mashed roasted garlic, heavy cream, cream cheese if using, Italian seasoning, black pepper, and red pepper flakes.Stir until the mixture is smooth and creamy.
Add Parmesan
- Add ½ cup Parmesan cheese.Stir until the cheese melts into the sauce.Taste and adjust the salt if needed.
Combine With Spaghetti Squash
- Add the roasted spaghetti squash strands to the skillet.Gently toss until the squash is evenly coated with the creamy garlic sauce and spinach.
Transfer to a Baking Dish
- Transfer the mixture to a lightly greased baking dish.Spread it into an even layer.
Bake Until Golden
- Return the baking dish to the oven.Bake at 400°F (200°C) for approximately 10–15 minutes, or until the cheese has melted and the edges are bubbling.For a more golden top, broil for 1–2 minutes while watching carefully.
Garnish and Serve
- Remove from the oven and allow it to rest for approximately 5 minutes.Garnish with fresh parsley, basil, extra Parmesan, or red pepper flakes.Serve warm.
Notes
- Choose a firm squash: Select a spaghetti squash that feels heavy for its size and has firm skin.
- Roast the garlic gently: Garlic should become soft and golden rather than dark brown.
- Don't overcook the squash: Overcooked squash can become watery and lose its strand-like texture.
- Drain excess spinach moisture: If the spinach releases a lot of liquid, cook it a little longer before adding the cream.
- Use freshly grated Parmesan: It melts more smoothly and provides better flavor.
- Don't oversalt: Parmesan and mozzarella naturally contain salt.
- Broil carefully: The cheese can go from golden to burnt very quickly.