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 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