Creamy Parmesan Spinach Stuffed Spaghetti Squash (Print Version)

Hearty Spinach Stuffed Spaghetti Squash in creamy Parmesan sauce. A comforting, easy weeknight meal with a secret ingredient for extra flavor!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Spinach Filling

04 - 1 tbsp olive oil
05 - 1/2 medium yellow onion, finely chopped
06 - 3 cloves garlic, minced
07 - 5-6 oz fresh spinach (about 5-6 cups)
08 - 1 cup ricotta cheese (full-fat recommended)
09 - 1 large egg, lightly beaten
10 - 1/2 cup shredded mozzarella cheese (plus more for topping)
11 - 1/4 tsp ground nutmeg
12 - Salt and pepper, to taste

→ Creamy Parmesan Sauce

13 - 2 tbsp unsalted butter
14 - 2 tbsp all-purpose flour
15 - 1 1/2 cups whole milk
16 - 1/2 cup chicken broth (or vegetable broth)
17 - 2 oz cream cheese, softened
18 - 1/2 cup grated Parmesan cheese
19 - Salt and pepper, to taste

→ Finishing Touches

20 - Fresh parsley, chopped, for garnish
21 - Red pepper flakes, for garnish (optional)

# Instructions:

01 - First things first, let's get that spaghetti squash ready. Carefully slice your squash in half lengthwise – this can be a bit of a workout, honestly, so be careful! Scoop out all those seeds and stringy bits. Drizzle the cut sides with a little olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet. I always forget to salt the water when I make pasta, but I never forget to season my squash! Roast at 400°F (200°C) for about 30-40 minutes, or until it’s tender enough that you can easily pierce it with a fork. You want it caramelized just a touch, not mushy, so keep an eye on it.
02 - While the squash is doing its thing, let’s make the filling. In a large pan, heat a splash of olive oil over medium heat. Add your chopped onion and sauté until it’s soft and translucent, about 5 minutes. Then, toss in that minced garlic and cook for another minute until fragrant – oh, the smell! Don't let it burn, that's a mistake I've made too many times. Add your fresh spinach, a big handful at a time, and let it wilt down. Once it's all wilted, remove it from the heat and let it cool slightly. Squeeze out any excess water from the spinach – this is crucial, hon, or your filling will be watery!
03 - In a medium bowl, combine your cooled, squeezed spinach with the ricotta cheese, a beaten egg, about half a cup of shredded mozzarella, a good pinch of salt, pepper, and that tiny dash of nutmeg. Give it a good stir until everything is nicely combined. This is where the magic really starts to happen, seeing all those flavors come together! It should look creamy and vibrant. Taste it! Adjust seasonings if you need to, because you’re the boss of your kitchen.
04 - Now for the sauce that makes this Spinach Stuffed Spaghetti Squash so good! In a saucepan, melt some butter over medium heat. Whisk in the flour and cook for about a minute, creating a roux. Slowly, and I mean *slowly*, whisk in the milk and chicken broth. Keep whisking until the sauce thickens and is smooth – no lumps, please! Stir in the cream cheese until it’s completely melted and smooth, then add the grated Parmesan cheese. Let it melt in, stirring constantly. Season with salt and pepper to taste. Oh, this smells so good, creamy and cheesy!
05 - Once your spaghetti squash is roasted and cool enough to handle, use a fork to gently scrape the strands away from the sides, but leave them in the shells. You don't want to completely pull them out, just loosen them up. Spoon the spinach and ricotta filling evenly into each squash half, pressing it down gently. Then, ladle that glorious creamy Parmesan sauce right over the filling in each squash. Don't be shy, get it all in there! It might get a little messy, but that's part of the fun, right?
06 - Sprinkle the remaining mozzarella cheese and a little extra Parmesan over the top of each stuffed squash half. Pop them back into the oven at 375°F (190°C) for about 15-20 minutes, or until the cheese is bubbly and golden brown. When it comes out, the kitchen will smell incredible. Let it cool for just a few minutes before serving. I love to garnish with fresh parsley and a sprinkle of red pepper flakes for a little kick. The strands will be tender, the filling savory, and that sauce... oh, that sauce is everything.

# Notes:

01 - Don't overcrowd your baking sheet when roasting the squash, it steams instead of caramelizes, and honestly, who wants mushy squash?
02 - Leftovers keep beautifully in an airtight container for up to 3 days. Reheat gently in the oven or microwave, but be warned, the microwave can make the sauce a little less velvety.
03 - If you're out of ricotta, cottage cheese works in a pinch for the filling. I tried it once when I was desperate, and it was... surprisingly good, just make sure to drain it well!
04 - A sprinkle of toasted pine nuts on top adds a lovely crunch and makes this Spinach Stuffed Spaghetti Squash feel extra fancy without much effort.

# Equipment Needed:

01 - Baking sheet
02 - large pan
03 - medium bowl
04 - saucepan
05 - whisk
06 - sharp knife
07 - fork

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

Back