This creamy spinach stuffed spaghetti squash combines roasted squash noodles with a rich spinach-cheese sauce, baked until golden and bubbly. It's a satisfying low-carb pasta substitute loaded with vegetables and flavor.
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Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of each squash half with about 1 tbsp of olive oil and brush to coat evenly.
Season the inside of the squash with Cajun seasoning, onion powder, garlic powder, and paprika. Rub the seasonings in.
Place the squash halves face down on a parchment-lined baking sheet and bake for 40 minutes, or until tender.
While the squash is baking, prepare the filling. Heat 1 tbsp of olive oil in a saucepan over medium heat. Add the chopped onion and sauté until softened and lightly browned.
Add the chopped spinach to the pan and cook until wilted. Stir in the minced garlic and cook for another minute. Remove the vegetable mixture from the pan and set aside.
In the same pan, add the chili onion crunch and let it sizzle for a moment.
Pour in the heavy whipping cream, add the sun-dried tomatoes, and season with a little more Cajun seasoning. Stir to combine.
Gradually stir in the shredded Italian cheese blend and 1 cup of the shredded mozzarella cheese until the sauce is smooth and creamy.
Return the cooked spinach and onion mixture to the pan and stir it into the cheese sauce.
Once the squash is done roasting, remove it from the oven. Use a fork to scrape the inside of the squash, creating spaghetti-like strands.
Pour the creamy spinach sauce into each squash half and mix it gently with the squash strands.
Top each half with the remaining 1/2 cup of shredded mozzarella cheese and a sprinkle of paprika.
Return to the oven and bake for another 10 minutes, or until the cheese is melted and golden brown on top.
Let cool slightly before serving.
Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes or in the microwave for faster warming.
baking sheet · large baking dish
Yes. Roast and shred the squash, prepare the spinach filling, and assemble in a baking dish up to 24 hours ahead. Cover and refrigerate, then bake when ready—add 5-10 minutes to baking time if starting from cold.
The flesh should be tender enough to pierce easily with a fork and shred into strands. Typically 40-45 minutes at 400°F, depending on squash size.
Use kale, Swiss chard, or broccoli (finely chopped). Frozen spinach also works—thaw and squeeze dry first to avoid excess moisture.
Yes. Mozzarella, Gruyère, or a mix of cheddar and parmesan work well. Avoid very soft cheeses like cream cheese as the sauce may become grainy.
Refrigerate in an airtight container for up to 4 days. Reheat covered in a 350°F oven for 15-20 minutes until warmed through.
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