Cheesy Spinach Spaghetti Squash

Cheesy Spinach Spaghetti Squash
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 71.1
  • Total Fat: 5.0 g
  • Cholesterol: 12.4 mg
  • Sodium: 184.5 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Cheesy Spinach Spaghetti Squash calories by ingredient
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This is so yummy! The whole family enjoyed this last night (even the 4 year old!) This is so yummy! The whole family enjoyed this last night (even the 4 year old!)
Number of Servings: 6


    2.5 cup Spinach, fresh
    2.0 oz Cream Cheese, 1/3 Less Fat Neufchatel Cheese
    1/4 Cup Heavy Whipping Cream
    4.0 Pieces Bacon - Thick Sliced Bacon
    1/4 Cup Parmesan Cheese, shredded
    1.0 Medium Spaghetti Squash
    1.0 tbsp Minced Garlic
    Salt and Pepper to taste


1. Preheat oven to 400, and prep a lipped pan with tinfoil. 2. Puncture spaghetti squash with knife in 6-8 places. Put the squash in the microwave for about 2-4 minutes depending on the size. 3. Now that the squash has softened, cut in half lengthwise. Scoop out the seeds and either throw away or keep to plant. 4. Using your favorite oil, (we use avocado) coat the inside and edges of the squash. Season with salt and pepper and place face down on your lined tray. Place in the oven for 25-40 minutes (depending on size), or until the inside of the squash is soft to touch. 5. Go ahead and cook your bacon, chop, and set aside. (You can use premade bacon bits if you prefer) 6. While the squash is cooking, take a large skillet and begin to sautee your minced garlic in about a tablespoon of oil. After about 5 minutes add in your spinach and cook until wilted. 7. On low heat, add in your neufchatel cheese and your parmesan cheese. Stir until all cheese is melted, and add in your chopped bacon. 8. Using a fork, shred your spaghetti squash into the mixture until you are left with just the shell. Stir squash in with your spinach and cheese mixture until consistency is even. 9. Transfer mixture into a glass cooking dish, top with an extra sprinkle of parmesan cheese and pop back into the oven for an additional 10 minutes. 10. Eat! Dish is best served hot =%=%

Serving Size: Depending on the size of squash you will get 6 - 1/2 or 3/4 cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user MEDIOCREATBEST.

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