Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter is a cozy, cheesy main that brightens weeknight meals with roasted garlic and fresh herbs.
- introduction — Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- why make this recipe — Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- how to make Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- Ingredients : Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- Directions : Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- how to serve Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- how to store Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- tips to make Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- variation (if any) — Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- FAQs — Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
introduction — Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
This Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter is easy to make and feels special without a lot of work.
It cooks in the oven and becomes tender, cheesy, and full of garlic flavor.
If you like rich garlic butter on savory mains, try our garlic butter steak bites for another bold dinner idea.
why make this recipe — Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
Make Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter when you want a low-carb comfort meal that still feels indulgent.
It uses simple pantry cheeses, frozen spinach, and herbs for big flavor with little fuss.
This dish also pairs well with hearty meats, so consider serving it alongside a hickory smoked beef brisket for a full spread.
how to make Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
Start by roasting the squash and garlic, then mix the cheesy spinach filling and bake until bubbly.
Finish by mashing roasted garlic into butter with sage and spreading it over the hot squash before shredding the strands.
The steps are simple and forgiving for cooks of any level.
Ingredients : Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- 1 1/4 cups whole milk or heavy cream
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- 1 cup shredded fontina cheese
- 1/2 cup shredded mozzarella or creamy gouda
- 1 cup shredded provolone cheese
- 2 medium spaghetti squash, halved and seeds removed
- 1/4 cup grated parmesan cheese
- Kosher salt and black pepper to taste
- 1 head of garlic
- Olive oil for drizzling
- 2 tbsp salted butter, room temperature
Directions : Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Filling: In a medium bowl, combine the milk, spinach, sage, thyme, fontina, and mozzarella. Season with salt, pepper, and a pinch of red pepper flakes if desired.
- Stuff the Squash: Place the spaghetti squash halves in a baking dish. Season the cut sides with salt and pepper. Divide half of the provolone cheese between the two squash halves, sprinkling it into the bottom. Fill the squash cavities evenly with the milk and cheese mixture. Top with the remaining provolone and parmesan. Cover the dish with foil.
- Roast the Garlic: Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil.
- Bake: Place both the garlic and the squash in the oven and bake for 30 minutes. After 30 minutes, remove the foil from the squash and garlic, and continue baking for another 15-20 minutes, or until the squash is tender and the cheese is golden and bubbly on top.
- Make the Garlic Sage Butter: Once the garlic has cooled slightly, squeeze the roasted cloves into a bowl. Add the softened butter and 1 tablespoon of chopped sage. Mash everything together with a fork to make a smooth garlic butter spread.
- Serve: Spread the garlic sage butter over the roasted squash halves. Use a fork to gently scrape the squash into strands, mixing the cheese and spinach filling with the squash as you go. Serve hot and enjoy!
how to serve Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
Serve Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter hot from the oven so the cheese stays melty.
Top with extra grated parmesan or a few fresh sage leaves for color.
It works as a vegetarian main or a side next to roasted meats.
how to store Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
Cool leftovers to room temperature, then cover and refrigerate for up to 3 days.
Reheat in a 350°F oven until warmed through, or microwave in short bursts to keep texture.
For longer storage, freeze in an airtight container for up to 2 months and thaw overnight before reheating.
tips to make Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- Dry the spinach well so the filling is not watery.
- Roast the garlic until very soft for an easy spreadable butter.
- Use a mix of cheeses for depth and good melting behavior.
- If you want a crisp top, remove foil for the final bake minutes.
For more easy savory ideas that use bold flavors, check our take on loaded cheesy breakfast burritos.
variation (if any) — Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- Make it vegan: use dairy-free milk, vegan cheeses, and vegan butter.
- Add protein: stir cooked crumbled sausage, shredded chicken, or chickpeas into the filling.
- Spice it up: add red pepper flakes or a dash of hot sauce for heat.
FAQs — Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 6 cups fresh spinach, cook it down until wilted, squeeze out excess water, then measure 6 oz by weight for the filling.
Q: How do I know when the spaghetti squash is done?
A: The flesh should be tender and pull into strands with a fork easily. The outer skin will give slightly when pressed.
Q: What can I use to roast the garlic if I don’t have foil?
A: You can place garlic cloves in a small ovenproof dish with a drizzle of oil and cover with a lid. Or buy a garlic roaster. Buy it here
Q: Can I prepare this ahead for a dinner party?
A: Yes. Assemble and cover, then refrigerate for a few hours. Bake when ready and finish with the garlic sage butter just before serving.
Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
Ingredients
For the Filling
- 1 1/4 cups whole milk or heavy cream
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- 1 cup shredded fontina cheese
- 1/2 cup shredded mozzarella or creamy gouda
- 1 cup shredded provolone cheese
- 1/4 cup grated parmesan cheese
- Kosher salt and black pepper to taste
For the Squash and Garlic
- 2 medium spaghetti squash, halved and seeds removed
- 1 head of garlic
- Olive oil for drizzling
For the Garlic Sage Butter
- 2 tbsp salted butter, room temperature
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine the milk, spinach, sage, thyme, fontina, and mozzarella. Season with salt and pepper, and add a pinch of red pepper flakes if desired.
- Place the spaghetti squash halves in a baking dish. Season the cut sides with salt and pepper. Divide half of the provolone cheese between the two squash halves, sprinkling it into the bottom. Fill the squash cavities evenly with the milk and cheese mixture. Top with the remaining provolone and parmesan. Cover the dish with foil.
- Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil.
Baking
- Place both the garlic and the squash in the oven and bake for 30 minutes.
- After 30 minutes, remove the foil from the squash and garlic, and continue baking for another 15-20 minutes, or until the squash is tender and the cheese is golden and bubbly on top.
Making the Garlic Sage Butter
- Once the garlic has cooled slightly, squeeze the roasted cloves into a bowl. Add the softened butter and 1 tablespoon of chopped sage. Mash everything together with a fork to make a smooth garlic butter spread.
Serving
- Spread the garlic sage butter over the roasted squash halves. Use a fork to gently scrape the squash into strands, mixing the cheese and spinach filling with the squash as you go. Serve hot and enjoy!
