Baked Spinach Alfredo Spaghetti Squash Boats make a deliciously satisfying vegetarian meal that is gluten-free, low-carb, and keto friendly.
Spaghetti squash with spinach alfredo sauce is creamy, cheesy, and super yummy! These baked spaghetti squash boats are packed with lots of nutrients and flavor. They make a wonderful low carb vegetarian dinner for “Meatless Mondays” or any day of the week.
If you like pasta, but don’t like all the carbs, spaghetti squash is an awesome healthy low-carb alternative to traditional pasta. It even comes with its own bowl! Spaghetti squash is also low in calories, high in fiber, and more nutritious, providing lots of vitamins, minerals, and antioxidants. So feel free to dig in and enjoy!
I must admit that I had the hardest time taking these pictures. It was torture! I was so hungry and I just wanted to dig in and eat it! As I stuck my fork through the melted cheese to capture a picture of the inside, I caved. I had to take a bite, and it was AMAZING! I struggled to take the last few shots. When I finally got to sit down and eat, I savored every single bite. This is absolutely one of my favorite keto vegetarian recipes! I hope that you enjoy these baked spaghetti squash boats as much as I do!
For another savory squash recipe, you might want to try this Stuffed Acorn Squash. If you would like to make a sweet squash recipe, you might want to try my Acorn Squash with Cinnamon Butter. It makes a wonderful healthy dessert!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.
Baked Spaghetti Squash with Spinach Alfredo Ingredients
- spaghetti squash – I used a medium size spaghetti squash.
- spinach – fresh baby spinach with tough stems removed.
- olive oil – I used organic EVOO.
- garlic – fresh minced garlic
- heavy cream
- butter – I use unsalted butter
- cheese – You will need 2 kinds of cheese. Finely grated parmesan cheese for the sauce and shredded mozzarella cheese or a shredded Italian cheese blend to top the squash.
- Italian seasoning – dried herbs including basil, thyme, oregano, rosemary, and sage.
- cayenne pepper – Adds just a touch of heat. This is optional.
- salt and pepper
How to make Baked Spaghetti Squash Boats with Spinach Alfredo Sauce
To make the baked spaghetti squash, first, preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil and lightly spray with non-stick cooking spray.
How to cook Spaghetti Squash
Use a fork to poke holes and vent your squash a few times, then microwave the squash for 2 – 3 minutes. This makes cutting the squash much easier. Now, cut your spaghetti squash in half, lengthwise. Scoop out all of the seeds and pulp. Rub each half of the cut side of the squash with a 1/2 teaspoon of olive oil, then lightly sprinkle each side with a pinch of salt and pepper. Place the squash onto the baking sheet, cut side facing down. Place the baking sheet into the preheated oven on the center rack and bake at 400 degrees Fahrenheit for 45 minutes.
Spinach Alfredo Sauce
During the last 15 minutes of baking the squash, make your spinach alfredo sauce. In a saute pan, over medium heat, add 1 tablespoon of olive oil, then melt the butter into the oil. Add the minced garlic, cayenne pepper, and Italian seasoning to the pan and saute for 1 minute. Add the spinach and stir to wilt for about 1 minute. Then add the heavy cream to the pan and simmer for about 2 – 3 minutes, keep it at a simmer, not boil. Reduce the heat to low and whisk in the grated parmesan cheese until combined. Remove the pan from heat and set aside.
Once the squash has finished baking, carefully remove from the oven leaving the squash on the baking sheet, and allow it to cool enough for you to handle. With a fork, shred the squash into strands.
Give the sauce a stir then divide it between the 2 squash boats, stirring it in to mix with the squash strands.
Top each squash boat with your mozzarella or Italian cheese blend. Return the baking sheet with the prepared squash boats to the oven and bake at 400 degrees Fahrenheit for an additional 15 minutes, or until the cheese is completely melted.
Carefully remove the squash boats from the oven and allow them to cool for 5 minutes before transferring them to a serving dish. Dig in and enjoy!
Note: This recipe was originally published on October 29th, 2018, and has been updated with a new recipe card.
Spinach Alfredo Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1 cup fresh baby spinach
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese finely grated
- 1 tablespoon olive oil plus 1 teaspoon for rubbing the squash
- 1 tbsp butter
- 1 tablespoon minced garlic
- 1/2 tsp Italian seasoning
- 1/8 teaspoon cayenne pepper optional
- salt and pepper to taste
- 1 cup shredded mozzarella or Italian cheese blend adjust the amount of cheese to your preference depending on the size of the squash
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil and lightly spray with non-stick cooking spray.
- Use a fork to poke holes and vent your squash a few times, then microwave the squash for 2 - 3 minutes. This makes cutting the squash much easier. Now, cut your spaghetti squash in half, lengthwise. Scoop out all of the seeds and pulp. Rub each half of the cut side of the squash with a 1/2 teaspoon of olive oil, then lightly sprinkle each side with a pinch of salt and pepper. Place the squash onto the baking sheet, cut side facing down. Place the baking sheet into the preheated oven on the center rack and bake at 400 degrees Fahrenheit for 45 minutes.
- Spinach Alfredo Sauce: During the last 15 minutes of baking the squash, make your spinach alfredo. In a saute pan, over medium heat, add 1 tablespoon of olive oil then melt the butter into the oil. Add the minced garlic, cayenne pepper and Italian seasoning to the pan and saute for 1 minute. Add the spinach and stir to wilt for about 1 minute. Then add the heavy cream to the pan and simmer for about 2 - 3 minutes, keep it at a simmer not boil. Reduce the heat to low and whisk in the grated parmesan cheese until combined. Remove the pan from heat and set aside.
- Once the squash is finished baking, carefully remove from the oven leaving the squash on the baking sheet, and allow it to cool enough for you to handle. With a fork, shred the squash into strands.
- Give the sauce a stir then divide it between the 2 squash boats, stirring it in to mix with the squash strands. Top each squash boat with your mozzarella or Italian cheese blend. Return the baking sheet with the prepared squash boats to the oven and bake at 400 degrees Fahrenheit for an additional 15 minutes, or until the cheese is completely melted.
- Carefully remove the squash boats from the oven and allow them to cool for 5 minutes before transferring to a serving dish.
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More Keto and Low-Carb Recipes
- Creamy Cauliflower Risotto
- Basil Pesto Chicken and Veggies
- Italian Roasted Shrimp
- Low Carb Lo Mein
- Baked Low Carb Parmesan Chicken Tenders
- Baked Tilapia with Garlic Lemon Butter
- Asparagus with Goat Cheese Sauce
- Low Carb Marinara Sauce
- Cauliflower Pizza Crust
- Lemon Garlic Shrimp and Broccoli Foil Packs
- Spinach Mashed Cauliflower
- Cauliflower Breakfast Skillet
- Parmesan Chicken Piccata
- Shrimp Scampi Zucchini Noodles
- Crustless Quiche with Spinach and Turkey Sausage
- Cauliflower Fried Rice
- Cedar Plank Salmon
- Spaghetti Squash with Turkey Sage Bolognese
- Greek Frittata
Absolutely delicious!! I definitely will be making this again!
Thank you, Jen! I’m so glad you enjoyed the spaghetti squash!
I just made this for dinner and it was outstanding. Made it as printed and everything was perfect. Thank you for sharing.
Thank you so much, Pat! I am so happy to hear that you enjoyed the squash!
I made this and it was delicious! A new family favorite. Even my husband liked it!!!
Thank you so much, Jenni! I am so glad that you and your family enjoyed it!
Can you make this with zucchini squash instead of spaghetti squash?
Hi Connie,
I would not use zucchini for this recipe since zucchini is smaller and does not have the spaghetti-like strands. This cooking method would not work out the same with a zucchini. This particular recipe really works best with a spaghetti squash. However, you could spiralize a zucchini and add it to the spinach alfredo sauce. If you are looking for a good zucchini recipe you might want to try my Shrimp Scampi with Zucchini Noodles.