Garlic Parmesan Spaghetti Squash

Garlic Parmesan Spaghetti Squash


This Garlic Parmesan Spaghetti Squash recipe is to-die-for delicious! Squash is filled with a creamy spinach alfredo sauce,  topped with mozzarella, then baked until it’s warm and bubbly and cheese is melted. Spaghetti squash is full of vitamins, minerals and antioxidants. Due to its low calorie and high fiber content, it can help weight loss and digestive health. This is a great Gluten-free alternative to regular pasta!

Difficulty: Beginner Prep Time 30 min Cook Time 1 hour Total Time 1 hr 30 mins
Cooking Temp: 200  °C Servings: 2
Best Season: Suitable throughout the year





  1. Preheat oven to 200C/400F.

  2. Slice your squash in half lengthwise and scoop out the seeds. 

  3. Brush the inside with olive oil and place cut side down on parchment paper in a shallow baking dish.

  4. Bake for about 45 minutes, until tender and easily pierced with a fork. Cooking time will vary depending on the size of your squash. 

  5. While the squash roasts, prepare the sauce; In a medium pan, drizzle a little olive oil and add the crushed garlic. Saute garlic until fragrant, about 2 minutes. 

  6. Next, add the spinach and stir until wilted. Add the cream, ricotta, parmesan cheese, nutmeg and chilli flakes if using and mix together. Season with salt and pepper to taste and turn off heat. 

  7. Once squash is ready, allow to cool until you can easily touch it by hand. Use a fork to separate and fluff the strands of spaghetti squash. 

  8. Reduce oven temperature to 180C/350F. 

  9. Pour the sauce over each squash boat and stir to mix. Top with a little mozzarella, parmesan cheese and freshly ground pepper. 

  10. Bake in oven for about 20 minutes or until cheese is melted and warmed through. 

  11. Garnish with roasted slivered almonds. 

  12. Enjoy!