Creamy Spinach Spaghetti Squash Casserole combines fresh “squaghetti” noodles with sautéed spinach, red bell pepper, and garlic plus three kinds of cheese to create a rich, yet delicate dish. Spaghetti squash noodles can be substituted in many other pasta dishes or served topped with regular pasta sauce saving you loads of carbs — so what’s not to love?!

Not only that, Creamy Spinach Spaghetti Squash Casserole is a cheesy vegetarian, keto-friendly, low-carb, gluten-free casserole. That covers about all the bases!

Creamy Spinach Spaghetti Squash Casserole

Confession time. The first time I made this recipe was my very first experience cooking spaghetti squash. Truth! I’m not sure why it’s took me so long to try this vegetable, but let me tell you that this first time will not be my last.

Unlike other veggies that you spiralize to make noodles, once cooked the flesh of a spaghetti squash can be separated into spaghetti-like strands (or squaghetti as I like to call it) simply by scraping it out with a fork.

One three-pound squash will make enough squaghetti to equal around a pound of pasta noodles — a great alternative when you are watching your carb intake!

How to Cook a Spaghetti Squash

Here are two easy methods for cooking spaghetti squash — either way works in this recipe:

In the oven:

1. Cut the spaghetti squash in half length-wise.
2. Use a large spoon to scrape and scoop out the seeds.
3. Lay the squash cut side down in a baking dish and add 1/2-cup of water.
4. Bake at 400-degrees about 35 minutes, or until fork-tender.
5. Remove the squash from the pan and allow it to cool enough to handle.
6. Use a fork to gently scrape all the flesh away from the rind/peel.

In the instant pot:

1. Cut the spaghetti squash in half length-wise.
2. Use a large spoon to scrape and scoop out the seeds.
3. Add one inch of water to the Instant Pot and insert the steamer basket.
4. Lay the squash in the basket (not in the water) and lock the lid and turn the valve to vent.
5. Pressure cook for 5 minutes. When the pot beeps, hit cancel.
6. Quick release the steam by carefully opening the vent.
7. Remove squash and allow it to cool enough to handle.
8. Use a fork to gently scrape all the flesh away from the rind/peel.

How to Make Creamy Spinach Spaghetti Casserole

This keto-friendly casserole is really simple to put together once the spaghetti squash has been cooked.

1. Cook spaghetti squash and scrape out the flesh.
2. Sauté diced onions and red bell pepper until tender, then add minced garlic and cook another minute until fragrant.
3. Toss in fresh spinach and cook until wilted.
4. Add a block of softened cream cheese and stir until melted.
5. Gently stir in the spaghetti squash, then place the mixture in a lightly greased casserole dish.
6. Top with mozzarella and parmesan cheese and bake until hot, bubbly, and the cheese has a golden crust.

More delicious vegetable recipes

• Zoodle Ratatouille is a composition of seasonal vegetables—zucchini, onions, sweet bell peppers, and tomatoes—cooked with olive oil and garlic.
• Grilled Corn and Mushroom Risotto starts with grilling fresh corn, mushrooms, and poblano chili peppers to create this creamy and hearty one-dish meal.
• Balsamic Roasted Parsnips and Carrots are topped with a feta cheese “salad” of lemon, parsley, and dried cherries.
• Roasted Spaghetti Squash with Marinara — low-carb spaghetti option!
• More side dish recipes!
  

To make this recipe you may need…

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Not totally necessary, but a pressure cooker is an easy way to cook spaghetti squash. I am thrilled with my new Mealthy MultiPot! I don’t know why I waited so long to get it and now can’t wait to experiment with all kinds of recipes. Not only that, I have a special coupon code just for my readers for a $10.00 savings off the purchase of $59.95 or greater. Just enter LIFELOVEANDGOODFOOD at checkout to get the discount!

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Creamy Spinach Spaghetti Squash Casserole Recipe

After removing the casserole from the oven, allow it to set for at least 15 minutes if you’d like to cut it into squares to serve like lasagna. To reheat the casserole, place a serving on a microwave-safe plate and heat for 1-1/2 minutes in the microwave.

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Yield: 8 servings

Creamy Spinach Spaghetti Squash Casserole

Print

Creamy Spinach & Spaghetti Squash Bake with sautéed spinach, red pepper, garlic, and three kinds of cheese. Keto-friendly recipe, too!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• 1 3-pound spaghetti squash
• 1/2 cup water
• 1 teaspoon olive oil
• 4 cups spinach, chopped
• 1/2 red bell pepper, diced
• 1 clove garlic, minced
• dash of nutmeg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz. cream cheese, softened
• 1 cup mozzarella cheese
• 1/4 cup parmesan cheese

Instructions

1. Preheat oven to 400 degrees.
2. Slice spaghetti squash in half length-wise. Scoop out seeds and place cut side down in a glass baking dish. Pour 1/2 cup water into dish and bake for about 30-35 minutes. With a fork gently shred the pulp from the inside of the squash and set aside.Reduce oven heat to 375 degrees.
3. On top of stove, heat olive oil in a large skillet over medium heat. Add spinach and red bell pepper and sauté just until spinach is wilted. Add garlic and spices and cook until fragrant, about 1 minute.
4. Gently stir in cream cheese until melted. Add the spaghetti squash and stir until combined.
5. Pour mixture into a casserole dish that is lightly coated with cooking spray. Top with the mozzarella and parmesan cheese. Bake at 375 degrees for 30 minutes, or until bubbly and cheese is lightly browned.

Notes

• After removing the casserole from the oven, allow it to set for at least 15 minutes if you'd like to cut it into squares to serve like lasagna.
• To reheat the casserole, place a serving on a microwave-safe plate and heat for 1-1/2 minutes in the microwave.

To cook the spaghetti squash in an instant pot:

1. Cut the spaghetti squash in half length-wise.
2. Use a large spoon to scrape and scoop out the seeds.
3. Add one inch of water to the Instant Pot and insert the steamer basket.
4. Lay the squash in the basket (not in the water) and lock the lid and turn the valve to vent.
5. Pressure cook for 5 minutes. When the pot beeps, hit cancel.
6. Quick release the steam by carefully opening the vent.
7. Remove squash and allow it to cool enough to handle.
8. Use a fork to gently scrape all the flesh away from the rind/peel.

Recommended Products

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  Staub 13x9-inch Baking Dish
• 
  Culinary Chef's Knife
• 
  OXO Good Grips Garlic Press

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 229 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 42mg Sodium: 592mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 10g