Cheesy spinach stuffed spaghetti squash has become my go-to weeknight wonder, a dish that’s both incredibly satisfying and surprisingly healthy. I first stumbled upon this gem during a particularly busy fall week, craving something warm and comforting but without the usual heavy pasta guilt. The aroma of roasted garlic and sage wafting from the oven, combined with the sight of bubbling cheese, instantly transported me. This recipe transforms humble spaghetti squash into a creamy, dreamy vessel for a vibrant spinach and cheese filling, making it a truly spectacular spinach and cheese stuffed pasta. It’s so simple, yet feels like a gourmet meal. Let’s get cooking!
Why You’ll Love This Cheesy Spinach Stuffed Spaghetti
This cheesy spinach stuffed spaghetti dish is an absolute winner for so many reasons! It’s a perfect balance of comforting and healthy, making it ideal for any night of the week. Here’s why it’s going to become a favorite:
- Incredible Flavor: The combination of creamy cheeses, savory spinach, roasted garlic, and fragrant sage creates a taste sensation you won’t forget.
- Quick Prep: With only 15 minutes of prep time, you can get this delicious meal into the oven without a fuss.
- Healthy & Wholesome: Spaghetti squash is a fantastic low-carb alternative to pasta, packed with vitamins and fiber.
- Budget-Friendly: Using simple ingredients like spaghetti squash and frozen spinach makes this an economical choice for a satisfying dinner.
- Family Approved: Even picky eaters will love scooping into this delightful spinach and cheese stuffed pasta.
- Versatile: It’s a great base for adding other vegetables or proteins, making it a truly adaptable creamy spinach stuffed spaghetti bake.
- Visually Appealing: The vibrant colors and bubbly cheese topping make this dish as beautiful as it is delicious.
Ingredients for Cheesy Spinach Stuffed Spaghetti
Gathering your ingredients is the first step to creating this delightful spinach and cheese stuffed pasta dish. Each component plays a role in bringing this comforting meal to life:
- 2 medium spaghetti squash, halved and seeds removed – the star that provides a healthy pasta alternative.
- 1 cup whole milk or heavy cream – for that essential creamy texture in our filling.
- 6 oz frozen chopped spinach, thawed and squeezed dry – make sure it’s super dry to avoid a watery filling.
- 2 tbsp chopped fresh sage – adds a wonderful aromatic depth.
- 1 tbsp fresh thyme leaves – for a subtle, earthy note.
- 1 cup shredded fontina cheese – melts beautifully and offers a mild, nutty flavor.
- 1/2 cup shredded mozzarella or creamy gouda – for that classic cheesy pull and melt.
- 1 cup shredded provolone cheese – adds a slightly sharper, more complex cheesy flavor.
- 1/4 cup grated parmesan cheese – for a salty, umami finish on top.
- 1 head of garlic – we’ll roast this for a mellow, sweet garlic flavor.
- 2 tbsp salted butter, room temperature – to create a rich garlic butter spread.
- Olive oil for drizzling – essential for roasting the garlic.
- Kosher salt and black pepper to taste – to season everything perfectly.
How to Make Cheesy Spinach Stuffed Spaghetti
Now for the fun part – transforming these simple ingredients into a spectacular meal! This recipe for cheesy spinach stuffed spaghetti is straightforward and rewarding. You’ll be amazed at how easily you can create this delicious bake.
Preparing the Spaghetti Squash
First, let’s get our squash ready. Carefully halve your two medium spaghetti squash lengthwise and scoop out all the seeds and stringy bits from the center. Think of it like preparing a boat for its delicious cargo! Season the cut sides generously with salt and pepper.
Making the Creamy Spinach and Cheese Filling
In a medium bowl, combine the milk or cream with the squeezed-dry spinach. Add the chopped sage and thyme leaves. Now, toss in your shredded fontina, mozzarella (or gouda), and half of the provolone cheese. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat. Mix everything together until it’s well combined, creating a luscious, creamy filling for our spinach and ricotta stuffed spaghetti.
Roasting the Garlic
To add a wonderful depth of flavor, we’re roasting a whole head of garlic. Slice off the very top of the garlic head, exposing the cloves. Place it on a small piece of foil, drizzle generously with olive oil, and wrap it up tightly. This will roast alongside the squash, infusing it with a sweet, mellow garlic goodness. For more information on roasting garlic, check out this guide to roasting garlic.
Assembling and Baking the Dish
Place the prepared spaghetti squash halves cut-side up in a baking dish. Sprinkle the remaining provolone cheese and the grated parmesan cheese evenly over the cut surfaces. Spoon the creamy spinach and cheese mixture generously into the cavities of each squash half. Cover the baking dish tightly with foil. Place the foil-wrapped garlic head in the dish as well. Bake in your preheated oven at 425°F (220°C) for 30 minutes. Then, remove the foil from the squash and garlic and continue baking for another 15-20 minutes. You’re looking for the squash to be tender when pierced and the cheese on top to be beautifully golden and bubbly – a true baked spaghetti with spinach and cheese delight!
Finishing Touches
While the squash finishes baking, let the roasted garlic cool slightly. Squeeze the softened, sweet roasted cloves into a small bowl. Add the room-temperature salted butter and the remaining 1 tablespoon of chopped fresh sage. Mash these together with a fork until you have a smooth, fragrant garlic butter spread. Once the squash is out of the oven, spread this delicious garlic butter over the cheesy filling. Use a fork to gently scrape the squash into strands, mixing the filling and squash together for a perfect bite of this spinach stuffed shells with cheese sauce.
Pro Tips for the Best Cheesy Spinach Stuffed Spaghetti
Want to elevate your spinach and cheese stuffed pasta game? I’ve picked up a few tricks over the years that make this dish truly spectacular. Follow these tips for guaranteed success!
- Always squeeze your spinach thoroughly dry. I mean *really* dry – excess moisture is the enemy of a creamy filling and can make your cheesy pasta bake with spinach watery.
- Don’t skimp on the cheese! A blend of fontina, mozzarella, and provolone gives you the best melt and flavor profile for this spinach ricotta stuffed spaghetti.
- Roast the garlic head until it’s super soft and sweet. This mellows its bite and adds an incredible depth that raw garlic just can’t match.
- Let the squash cool slightly before stuffing and serving. It makes it easier to handle and allows the flavors to meld beautifully.
What’s the secret to perfect Cheesy Spinach Stuffed Spaghetti?
The real secret lies in the balance of creamy fillings and perfectly roasted squash. Squeezing the spinach dry is crucial for a rich, non-watery texture, and roasting the garlic head until soft creates a sweet, mellow flavor base for the garlic butter.
Can I make Cheesy Spinach Stuffed Spaghetti ahead of time?
Absolutely! You can halve and seed the squash, prepare the filling, and even stuff the squash up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. You may need to add a few extra minutes to the initial covered baking time. For more make-ahead meal ideas, check out these make-ahead recipes.
How do I avoid common mistakes with Cheesy Spinach Stuffed Spaghetti?
The most common pitfall is a watery filling due to un-drained spinach. Another mistake is overcooking the squash, making it mushy. Ensure you squeeze the spinach very dry and bake until the squash is tender but still holds its shape.
Best Ways to Serve Cheesy Spinach Stuffed Spaghetti
Serving up this delightful spinach and cheese stuffed pasta is a joy, and it pairs beautifully with a variety of simple sides. For a complete and satisfying meal, I love to serve it alongside a crisp green salad with a light vinaigrette. This adds a refreshing contrast to the richness of the cheesy filling. Another fantastic option is some crusty bread, perfect for soaking up any extra cheesy goodness left in the dish. If you’re looking for a more substantial meal, consider a side of roasted asparagus or simple steamed green beans. This truly is a versatile dish that shines on its own or with complementary flavors, making it a standout cheesy pasta bake with spinach.
Nutrition Facts for Cheesy Spinach Stuffed Spaghetti
This delightful cheesy spinach stuffed spaghetti provides a wholesome and satisfying meal. Here’s a nutritional breakdown per serving (which is typically one stuffed squash half):
- Calories: 350 kcal
- Fat: 20 g
- Saturated Fat: N/A
- Protein: 15 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used, especially cheese types and amounts. For more information on nutritional content, you can refer to USDA’s guide to nutrition labels.
How to Store and Reheat Cheesy Spinach Stuffed Spaghetti
Leftovers of this incredible cheesy spinach stuffed spaghetti are a treasure! Once your delicious spinach stuffed spaghetti casserole has cooled completely, transfer any portions you won’t be enjoying immediately into airtight containers. Stored in the refrigerator, this dish will stay fresh and tasty for about 3 to 4 days. If you want to keep it even longer, freezing is a fantastic option. Wrap individual portions tightly in plastic wrap, then in foil, and they should keep well in the freezer for up to 3 months. This makes having a quick and healthy meal like this homemade spinach and cheese stuffed spaghetti incredibly convenient. You can find more tips on freezing meals here: freezing tips.
Reheating is simple! For refrigerated portions, gently warm them in the oven at 350°F (175°C) until heated through, or microwave them on a lower power setting until warmed. If reheating from frozen, it’s best to thaw overnight in the refrigerator first. Then, follow the oven reheating method, adding a few extra minutes if needed to ensure it’s piping hot all the way through. Enjoy your delicious leftovers!
Frequently Asked Questions About Cheesy Spinach Stuffed Spaghetti
Can I use fresh spinach instead of frozen for this cheesy spinach stuffed spaghetti?
Yes, you can! If using fresh spinach, you’ll need about 1 pound of fresh spinach. You’ll want to sauté it first until it wilts down, then let it cool and squeeze out as much moisture as possible. This step is crucial for achieving that perfect creamy texture in your spinach and cheese stuffed pasta.
What other cheeses work well in this spinach stuffed spaghetti bake?
This recipe is quite forgiving with cheese! While fontina, mozzarella, and provolone create a wonderful blend, feel free to experiment. Gruyere adds a lovely nutty flavor, and a sharp white cheddar can offer a nice tang. Even a bit of goat cheese stirred into the filling can add a unique creaminess to your creamy spinach stuffed spaghetti bake.
How do I make this a vegan or dairy-free cheesy spinach stuffed spaghetti?
To make this vegan, you can substitute the dairy milk with unsweetened plant-based milk like almond or soy. For the cheeses, use your favorite vegan shredded cheese blend – many brands offer excellent dairy-free mozzarella and cheddar alternatives. Nutritional yeast can also add a cheesy flavor. It’s a great way to enjoy a similar taste profile in a plant-based version of this baked spaghetti with spinach and cheese.
Can I add protein to my cheesy spinach stuffed spaghetti squash?
Absolutely! Cooked shredded chicken, crumbled Italian sausage, or even ground turkey would be delicious additions to the spinach and cheese filling. Just make sure to cook any raw meat thoroughly before adding it to the mixture. This makes your spinach stuffed spaghetti casserole even more hearty and satisfying. For more protein-packed meal ideas, explore these high-protein recipes.
Variations of Cheesy Spinach Stuffed Spaghetti You Can Try
This cheesy spinach stuffed spaghetti recipe is wonderfully adaptable, allowing you to customize it to your tastes and dietary needs. Here are a few ideas to get you inspired for your next delicious spinach and cheese stuffed pasta creation:
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the spinach and cheese mixture for a bit of heat. This variation offers a delightful contrast to the creamy cheese and tender squash.
- Hearty Protein Boost: For a more substantial meal, stir in some cooked, crumbled Italian sausage, shredded rotisserie chicken, or seasoned ground turkey into the filling. This turns your creamy spinach stuffed spaghetti bake into a complete protein powerhouse.
- Dairy-Free Delight: Easily make this dairy-free by using unsweetened plant-based milk (like almond or soy) and your favorite dairy-free shredded cheese blend. Nutritional yeast can also add a cheesy depth to this vegan version of baked spaghetti with spinach and cheese.
- Different Veggie Stars: Don’t limit yourself to just spinach! Finely chopped mushrooms, sun-dried tomatoes, or artichoke hearts can be delicious additions to the filling, offering new flavor profiles to your spinach stuffed spaghetti casserole.
Cheesy Spinach Stuffed Spaghetti: 15 Min Prep
- Total Time: 1 hour 5 minutes
- Yield: 2-4 servings
- Diet: Vegetarian
Description
A comforting and healthy dish featuring tender spaghetti squash halves filled with a creamy spinach and cheese mixture, topped with aromatic garlic sage butter.
Ingredients
- 1 1/4 cups whole milk or heavy cream
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- 1 cup shredded fontina cheese
- 1/2 cup shredded mozzarella or creamy gouda
- 1 cup shredded provolone cheese
- 2 medium spaghetti squash, halved and seeds removed
- 1/4 cup grated parmesan cheese
- Kosher salt and black pepper to taste
- 1 head of garlic
- Olive oil for drizzling
- 2 tbsp salted butter, room temperature
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine the milk, spinach, sage, thyme, fontina, and mozzarella. Season with salt, pepper, and a pinch of red pepper flakes if desired.
- Place the spaghetti squash halves in a baking dish. Season the cut sides with salt and pepper. Divide half of the provolone cheese between the two squash halves, sprinkling it into the bottom. Fill the squash cavities evenly with the milk and cheese mixture. Top with the remaining provolone and parmesan. Cover the dish with foil.
- Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil.
- Place both the garlic and the squash in the oven and bake for 30 minutes. After 30 minutes, remove the foil from the squash and garlic, and continue baking for another 15-20 minutes, or until the squash is tender and the cheese is golden and bubbly on top.
- Once the garlic has cooled slightly, squeeze the roasted cloves into a bowl. Add the softened butter and 1 tablespoon of chopped sage. Mash everything together with a fork to make a smooth garlic butter spread.
- Spread the garlic sage butter over the roasted squash halves. Use a fork to gently scrape the squash into strands, mixing the cheese and spinach filling with the squash as you go. Serve hot and enjoy!
Notes
- For best results, ensure spinach is thoroughly squeezed dry to prevent a watery filling.
- Feel free to adjust the amount of milk or cream for your desired creaminess.
- If you don’t have fresh sage or thyme, use dried herbs but reduce the quantity by half.
- Roasted garlic adds a deep, mellow flavor; ensure it cools slightly before mashing with butter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: N/A