Is everyone still eating baked spaghetti squash? Is that still a thing?
Good. Because I'm still obsessed with it, and this pesto spaghetti squash baked with gooey fresh mozzarella and creamy sautéed spinach is my new dinnertime obsession.
One problem I've often found with spaghetti squash recipes is that they just kinda ... fall flat. Like they don't have a certain weight to them to actually fill me up.
So yeah, great: spaghetti squash has almost no calories compared to pasta. But am I full after I eat it???
Cue this creamy spinach spaghetti squash.
It's a dish that will actually fill you up, all the while packing in a TON of veggies. The mix of squash, spinach, fats, and dairy make this a baked spaghetti squash recipe that you'll want to make again and again.
Bonus: If you're into that kind of thing, this is actually a keto spaghetti squash recipe too.
If this hearty, cheesy spaghetti squash recipe looks awesome, you'd love my emails! I send one email a week ( at most ), with my latest recipes, plus seasonal recipes you might also enjoy. Sign up here!
Other recipes you might like if you like this creamy spaghetti squash with spinach and pesto:
- Turkey Tetrazzini Spaghetti Squash Boats
- How to cook spaghetti squash in the microwave ( SUPER EASY AND FAST! )
Pesto Spaghetti Squash with Spinach and Mozzarella
- 1 spaghetti squash medium to large sized
- 8 cups spinach fresh, roughly chopped
- ¼ cup grated Parmesan Cheese
- ½ cup Heavy Cream
- 2 Tablespoons basil pesto
- 1 Tablespoon olive oil
- Salt and Pepper to taste
- 6 ounces Fresh Mozzarella Cheese sliced
- Preheat the oven to 425°F. Carefully poke the spaghetti squash several times with a knife, making sure to cut through the flesh and into the cavity inside. Microwave the whole, poked squash for 4 minutes.
- Once the squash is cool enough to handle, remove it from the microwave and cut it in half lengthwise. Scoop out any seeds. Pro-tip: these can be cleaned and roasted like pumpkin seeds!
- Place the squash halves cut side down on an oiled baking sheet or jelly roll pan. Bake for about 30 minutes, or until the squash is cooked through ( depending on the size of the squash, this may take as many as 45 minutes.
- While the squash is cooking, set a large skillet over medium heat. Add 1 Tablespoon of olive oil to the hot pan. Add the garlic and the spinach and cook until the spinach wilts, 2-3 minutes. Stir in the heavy cream, pesto, and the parmesan. Turn off the heat. Add salt and pepper to taste.
- Remove the squash from the oven and lower the temperature of the oven to 375°F.
- Using a fork, scrape the inside of the squash to loosen the strands of "spaghetti." Split the spinach/cream mixture between both spaghetti boats, and stir each one to combine the mixture with the strands of squash.
- Top each spaghetti boat with 3 ounces of mozzarella and bake at 375°F for 20 minutes.After 20 minutes, turn the broiler on and broil for 2 minutes to brown the cheese.