Cheesy Spaghetti Squash with Spinach
This Cheesy Spaghetti Squash with Spinach recipe is a comforting, nutritious, and easy-to-make dish that combines roasted spaghetti squash, sautéed spinach, and melty cheese for a wholesome meal perfect for weeknights or meal prep.
Servings: 4 servings
Ingredients
- 1 spaghetti squash cut in half, seeds scooped out
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 2 cups fresh spinach roughly chopped
- 1 cup shredded mozzarella cheese or a halal-certified cheese alternative
- ½ cup grated Parmesan cheese optional and halal-certified
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes optional, for a little heat
- Fresh parsley chopped for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle 1 tablespoon of olive oil over the cut sides and season generously with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil. Roast in the oven for 40-45 minutes until the flesh is tender and easily pierced with a fork.
- Once the squash is roasted and slightly cooled, use a fork to scrape the flesh into strands that resemble spaghetti. Transfer the strands to a large mixing bowl and set aside.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. If you like a bit of spice, sprinkle in the red pepper flakes here. Season with a pinch of salt and pepper.
- Add the sautéed spinach and garlic mixture to the bowl with spaghetti squash strands. Stir in the shredded mozzarella and half of the Parmesan cheese. Mix everything until well combined and the cheese starts to melt slightly from the warmth of the squash.
- Transfer the mixture back into the spaghetti squash shells or an oven-safe baking dish. Sprinkle the remaining Parmesan cheese on top. Bake at 375°F (190°C) for 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley if desired, and serve warm. This dish pairs perfectly with a crisp green salad or grilled protein.
Equipment
- Oven
- Baking Sheet
- Parchment Paper or Foil
- Large Skillet
- Mixing Bowl
- Fork
- Oven-Safe Baking Dish
Notes
Choose a medium-sized spaghetti squash for even roasting and perfect portion sizes. Don’t overcook the squash; it should be tender but still have a slight bite. Sauté the spinach just until wilted to retain its bright green color and nutrients. Use freshly grated cheese for the best melting quality and flavor. Add a splash of lemon juice to the spinach for a fresh, tangy twist. For extra creaminess, stir in a dollop of cream cheese or Greek yogurt before baking. Season each component well for balanced flavor.
Variations include adding protein like cooked chicken, turkey, or halal sausage; substituting kale, Swiss chard, or arugula for spinach; adding spices such as crushed red pepper, cayenne, or smoked paprika; using different cheeses or dairy-free alternatives; and experimenting with fresh herbs like basil, thyme, or oregano. Leftovers store well in the refrigerator for 3-4 days or can be frozen for up to 2 months.