• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Sign Up for Emails
  • Recipes
    • Main Dishes
    • Sides
    • Cocktails
  • Instagram
  • Contact
    • About
    • Work With Me
  • Privacy Policy

Basil And Bubbly logo

menu icon
go to homepage
search icon
Homepage link
  • Sign Up for Emails
  • Recipes
  • Find Recipe from Instagram
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Pesto Spaghetti Squash with Spinach and Mozzarella

    January 31, 2020 Basil

    Pesto Spaghetti Squash with Spinach and Mozzarella

    • Share
    • Tweet
    • Email
    • Print

    Is everyone still eating baked spaghetti squash? Is that still a thing?

    Jump to Recipe

    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!

    [oih_opt_in id="3"]

    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

    A cheesy, rich baked pesto spaghetti squash recipe.
    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Keyword: pesto, spaghetti squash
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Servings: 4 people
    Author: Marianne

    Ingredients

    • 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

    Instructions

    • 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.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
    « Greek Shrimp with Feta and Tomatoes (Prawn Saganaki)
    The BEST Blue Cheese Dressing »

    Reader Interactions

    Please share your thoughts on this recipe! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Heyyyyyyy!

    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

    as seen in

    Recent Posts

    • Pineapple Infused Vodka (Stoli Doli)
    • Roasted Peruvian Chicken with Aji Verde
    • Air Fryer Onions
    • Espresso Martini
    • Buffalo Shrimp Tacos

    Most Popular

    Southern Baked Macaroni and Cheese

    Perfect Southern Baked Macaroni and Cheese

    air fryer sweet potato fries

    Air Fryer Sweet Potato Fries

    Sweet Potato Casserole Bites

    Sweet Potato Casserole Bites

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright© 2023 · Cookd Pro by Shay Bocks