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Creamy Garlic Spaghetti Squash

Look no further if you're looking for a healthy weeknight dinner that the whole family will love. This creamy, garlicky spaghetti squash is rich and delicious - and tastes like it shouldn't be healthy, but it is!

Spaghetti squash is an excellent alternative to pasta if you are gluten-free, eating low-carb, or just want to eat a bit healthier. I loved cooking with spaghetti squash before I started my keto journey. It's a hearty fall squash that can be used in millions of ways. It's even better than the kids eating it without turning up their noses. Especially with the right sauce, the kids don't even know it's not "real" pasta.

Spaghetti squash takes a little bit of TLC - but once it's in the oven, it's really simple. If it's undercooked, the texture will be crunchy. Overcooked, and it will be mushy - just like regular noodles.

Pro Tip: Use a fork to poke holes outside the spaghetti squash and put it in the microwave for 5 minutes. This softens the thick outer skin enough to get a knife through it easily!

Easy, Weeknight Creamy Garlic Spaghetti Squash


  • 1 Large spaghetti squash

  • Drizzle of extra virgin olive oil

  • salt and pepper, to taste

  • 3 cloves of garlic, pressed

  • 5oz spinach

  • 1 cup heavy cream

  • 3/4 cup mozzarella cheese

  • 4oz goat cheese

How To

  1. Preheat the oven to 350°

  2. Poke holes in the spaghetti squash and cook in the microwave for 5 minutes to soften the skin

  3. Cut in half, lengthwise, and scoop out the seeds

  4. Drizzle with EVOO and season with salt and pepper

  5. Place flesh-side down and roast for 40 minutes

  6. Heat a drizzle of EVOO in a large saucepan

  7. Sweat down the garlic and add in spinach. Cook down until wilted

  8. Combine heavy cream, mozzarella, and goat cheese

  9. Turn down the heat and stir until everything is melted and sauce thickens

  10. Once the spaghetti squash is cooked, use a fork to shred the strands. It helps to start along the edges and work toward the middle, fluffing as you go.

  11. Pour sauce over fluffed spaghetti squash, dividing between the two halves. Stir to combine.

  12. Bake for an additional 20 minutes or until the edges get slightly browned

Bon Appetit! Serve in the skin or scoop into bowls and enjoy!


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