Garlic Butter Shrimp Zoodles Recipe A Low-Carb Dinner You’ll Love When it comes to weeknight…
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Garlic Parmesan Spaghetti Squash Bake
If you’re craving creamy comfort food without all the carbs, this Garlic Parmesan Spaghetti Squash Bake is about to become your new favorite weeknight meal. It’s rich, cheesy, and totally satisfying — yet made with wholesome ingredients like spaghetti squash, spinach, and mushrooms.
Spaghetti squash is one of those magical low-carb swaps that tastes indulgent but helps you stay on track. When roasted, it naturally separates into tender “noodles” that soak up every bit of creamy garlic-parmesan sauce. Add in sautéed mushrooms for depth and fresh spinach for a dose of greens, and you’ve got a complete, nourishing dinner that’s as cozy as it is guilt-free.
This dish is perfect for meal prep, busy weeknights, or even entertaining — because it looks just as good as it tastes! Plus, it’s easy to customize. You can toss in cooked chicken or shrimp for extra protein, or make it vegetarian by keeping it as-is. Either way, it’s a family-friendly, feel-good recipe you’ll make again and again.
Serve it with a simple side salad or roasted broccoli, and you’ve got a balanced low-carb meal that hits every craving.
Garlic Parmesan Spaghetti Squash Bake with Spinach & Mushrooms
This creamy, cheesy Garlic Parmesan Spaghetti Squash Bake is the perfect low-carb comfort food! Tender spaghetti squash is mixed with garlic, parmesan, spinach, and mushrooms, then baked until golden and bubbly. It’s an easy, wholesome dinner that feels indulgent — without the carbs.
Equipment
- 1 Baking Sheet
- 1 Skillet
- 1 9x9-inch baking dish
- Fork and knife
Ingredients
- 1 Medium Spaghetti Squash about 2 ½–3 lbs
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 3 cloves Garlic minced
- 1 cup Sliced Mushrooms
- 2 cups Fresh Spinach
- ½ cup Heavy Cream
- ½ cup Cream Cheese softened
- ¾ cup Grated Parmesan Cheese plus more for topping
- ½ cup Shredded Mozzarella Cheese
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Salt or to taste
- ¼ tsp Black pepper
- ¼ tsp Crushed red pepper flakes optional
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the spaghetti squash: Cut in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and season lightly with salt and pepper.
- Roast for 35–40 minutes, until the flesh is tender. Let cool slightly, then use a fork to scrape out spaghetti-like strands.
- Cook the vegetables: In a skillet over medium heat, melt butter. Add minced garlic and mushrooms; sauté for 3–4 minutes until soft.
- Add spinach and cook until wilted, about 2 minutes. Remove from heat.
- Make the creamy sauce: In a mixing bowl, whisk together heavy cream, cream cheese, parmesan, mozzarella, garlic powder, onion powder, salt, and pepper until smooth.
- Add the roasted spaghetti squash and sautéed vegetables to the sauce; stir well to combine.
- Transfer to a baking dish and top with extra parmesan and mozzarella.
- Bake for 15–20 minutes or until golden and bubbling.
- Garnish with fresh parsley and serve hot.
Notes
For extra protein, add grilled chicken or cooked shrimp.
Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer.
Substitute coconut cream for heavy cream to make it dairy-light.
Net Carbs: 10g
Nutrition
Calories: 365kcalCarbohydrates: 29gProtein: 16gFat: 3g
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FAQ’s - Garlic Parmesan Spaghetti Squash Bake
Can I make this dairy-free?
Yes! Use coconut cream and a dairy-free cheese alternative for a creamy texture without dairy.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep the top crispy.
Can I freeze it?
Yes — bake it fully, let it cool, and freeze for up to 2 months. Thaw overnight and reheat before serving.
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