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Baked Spinach Alfredo Spaghetti Squash Boats
Print Recipe
5 from 4 votes

Spinach Alfredo Spaghetti Squash

Baked Spinach Alfredo Spaghetti Squash Boats make a deliciously satisfying vegetarian meal that is gluten-free, low-carb, and keto-friendly.
Cook Time1 hour
Total Time1 hour
Course: Main Dishes
Cuisine: Healthy, Italian, Vegetarian
Keyword: Baked Spaghetti Squash, Spaghetti Squash Boats, Spinach Alfredo
Servings: 2
Author: Christi

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.