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Creamy-Garlic- Parmesan-Spaghetti- Squash-Bake-with- spinach-and-mushrooms

Garlic Parmesan Spaghetti Squash Bake with Spinach & Mushrooms

Eatmovehealthy
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 53 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 365 kcal

Equipment

  • 1 Baking Sheet
  • 1 Skillet
  • 1 Mixing bowl
  • 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
Keyword creamy spinach mushroom bake, EatMoveHealthy dinner, garlic parmesan bake, keto casserole, low-carb spaghetti squash
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