Baked Spaghetti Squash and Cheese
This easy, cheesy, Baked Spaghetti Squash and Cheese is a healthier take on mac and cheese! It’s cheesy, loaded with vegetables and feels like comfort food, without the calories and carbs.
Baked Spaghetti Squash and Cheese
I was craving something cheesy, without all the carbs from macaroni and came up with this dish back in 2003. I basically swapped the pasta from my Macaroni and Cheese recipe with roasted spaghetti squash and the results were this wonderful! The squash takes on a fantastic texture when baked in the cheese sauce.
How To Make Spaghetti Squash and Cheese
If you’re new to making this winter squash, you don’t have to peel it. Cut the squash in half lengthwise or down the middle for longer strands, scoop out the seeds and bake.
Once the spaghetti squash is done baking and is removed from the shell, there will be a lot of liquid. I recommend wringing it with paper towels or a cheesecloth to avoid this from being too soggy.
You can easily prepare this ahead, then baked just before ready to serve. I reheated leftovers in the microwave for lunch the next day and it was just as good as when I first made it. Great as a main dish or a side.
Spaghetti Squash and Cheese Variations:
- Try making this with different cheese combos. Try a mix of cheddar and Swiss, or swap it for Havari.
- Add some breadcrumbs to the Parmesan topping at the end for some texture.
- Add some cooked chicken sausage for added protein.
- Make a tuna spaghetti squash casserole buy swapping spinach for tuna and peas
More spaghetti squash recipes you might enjoy:
- Spaghetti Squash Enchilada Bowls
- Spaghetti Squash with Bacon and Parmesan
- Roasted Spaghetti Squash
- Spaghetti Squash Primavera
- Spaghetti Squash Lasagna
Baked Spaghetti Squash and Cheese
Ingredients
- 5 1/2 cups cooked spaghetti squash, from about 2 small see directions below:
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour, use ap gluten-free flour for GF
- 2 cups skim milk
- 1 cup fat free chicken broth, vegetable broth for vegetarian
- 2 cups 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper, to taste
- 4 cups about 4 oz baby spinach
- 1/8 cup grated parmesan
Instructions
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
- Maintain the oven temperature.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
- Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
- Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Video
Nutrition
Photo credit: A Beautiful Plate
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep Recipes
This is so yummy, although 2 tbsp. of fat (the butter and olive oil) is not nearly enough for 4 tbsp of flour. I would recommend using 2 tbsp of oil and 2 tbsp of butter so that the flour can properly blend with the fats. I added roasted broccoli instead of spinach – delish!
Addendum to my previous questions re doing ahead. Any chance I could either bake and/or heat up in a crock pot – oven space is at a premium at Thanksgiving. Specific suggestions would be appreciated.
I am planning to make this dish for Thanksgiving. I did not see answers to questions about making ahead. One did say through #9 and then bake as noted. But, how far ahead can I put it all together and should I do it through Instruction #9.
Thank you.
Should be fine to assemble a day or 2 ahead then bake the day of.
Absolutely love this recipe! Male it fairly often and sometimes crumble a little bit of bacon in it too.. whole family approved..
I think the nutrition info listed is inaccurate though. I logged all the ingredients; only difference was I used fairlife 2% vs skim milk (not a huge difference cal wise in the end) and it equated to 300cal per cup.
EXCELLENT! Took longer than expected to prep, but totally worth it!
Fewer points on Green??? Is that a typo?
sorry – typos I cannot figure out how to edit!
I jut made this for the third time as I love it. The first time, my squash wasn’t so wet but I had patted it dry after cooking wiht paper towels. I used some of the first batch as cooked two large squash, to make a tuna cassarole varation with swiss cheese and peas and left over fresh spinach, also adding celery. This time I stuck with cheddar as found it tasted best with the squash but added in the roux, a Tblspn fresh thyme and half tsp garlic. I cut back the milk and used a little more stock. And threw in some trader joe’s irish cheddar with mustard seed. Had made your asapargus phyllo cheese cups so I had some left over carmelized homemade onions so topped it with those bits alonside the parm cheese. Glad I patted the squash dry as this one as more wet – but next time I might drain it in the refrig in a colander overnight. This one as amazing – thank you soooo much for all your recipes – always good. This one I may make weekly!
I’ve had spaghetti squash before and it was merely okay and tolerable, but this spaghetti squash is not just tolerable, it’s ridiculously addicting. My fiancé and I have been living off of skinny taste for probably two months now for BLD and it’s a game changer. I don’t struggle with planning food anymore, it’s so easy to track my macros and everything just tastes so good! This is definitely in the top 5 of favorite recipes.
Glad you both enjoy it! 🙂
Tried it with adding 6 pieces of chopped bacon…..YUMMY!!!!!!
About to put this in the oven, but a little nervous bc I didn’t really squeeze out the excess water from the squash like the recipe called for. I thought it looked fine, but when I was pulling it out of the bowl and putting it in the saucepan, I noticed water at the bottom of the bowl. Fingers crossed it turns out! Also- what size casserole dish do you recommend? I put it in an 8×8. Thanks!
This was absolutely delish and fits awesomely within my calorie budget.
So good and easy!
Just made this today for a football crowd. I added a teaspoon of minced garlic to the onions when I sautéed them. I substituted Edward & Sons Not Chik’n Bouillon for the chicken broth. I mixed 3/4 cup of Panko Bread Crumbs, 1/2 cup parmesan cheese, a tablespoon of Italian herbs and a splash of olive oil and topped the casserole with this before baking. It was a hit!
Loved this recipe. Next time I would add more vegetables and a cheese combination to have it as main dish.
One of my absolute favorites! I actually use one squash but double the spinach and do a full cup of onions. While whisking the milk, I throw in 2-3 garlic cloves (minced). I found that serving it over roasted broccoli is amazing and packs a veggie punch. I actually love this more than traditional mac and cheese!
I thought it was rather bland. Next time I’ll add more onions, some garlic, chicken and seasoning salt.
Made this and tasted great, but was a bit runnier than I expected. I might add more cheese or reduce amount of milk/broth next time.
If you drain the squash in a colander for 10 min after shredding it, it firms up a bit and the dish will not be so runny. I started doing this anytime I use spaghetti squash and the strands come out more distinct with better mouth feel.
I’m confused by this measurement – how much cheese? 2 cups 8 oz Sargento 2% reduced fat mild cheddar
me too!
2 cups of shredded cheese is equally to about 8 oz of cheese. Some people prefer to weigh ingredients so she gave both measurements.
Picked up a huge spaghetti squash today; first of the season. That meant making my favorite recipe for spaghetti squash…this one. Always a fave in my house. I make the recipe as is and it’s always perfect.
Im doing low to carb, can I us almond flower or pecan flour instead of regular flour?
I love this recipe! I add browned ground chicken and dry mustard.
Made this with some modifications: Almond Flour, cooked bacon with onion, awesome dish.
This was absolutely delicious! I’ve never been a great fan of spaghetti squash, but this recipe is so good! I will definitely make this again!
I have not tried this recipe yet but was wondering if you could use unsweetened almond milk in place of the skim milk?
Thanks for any feedback.
I substituted unsweetened almond milk. It took more than 2 minutes to thicken, but I kept stirring and eventually got there!
I wanted so much to like this and have a pasta free substitution for old fashion macaroni and cheese but was sorely disappointed. I questioned chicken broth as an ingredient in macaroni and cheese and should have gone with my instinct and omitted it. I don’t understand all the excellent reviews.
I’ve made this a few times, and I like adding a thin layer of panko breadcrumbs on top for a little crunch.
That sounds good!
Yum! I made this tonight and added tuna and broccoli to it to make it a complete casserole meal. I only had one spaghetti squash, so I halved the recipe and the proportions were perfect for two of us.
Thanks for a new way to enjoy spaghetti squash!
I’m so happy you left this comment! I wanted to just add broccoli and but adding the tuna sounds great! Can’t wait!
At the top of this menu there is a V for vegetarian. How can you claim this to be vegetarian when there’s chicken stock in it? Very misleading people who don’t know better
There is a side note next to the chicken broth to use vegetable broth instead if making this vegetarian.
If someone doesn’t know that CHICKEN broth is not Vegeterian – they shouldn’t be cooking. Good lord.
I made this a few weeks ago and it was so delicious that I am making it again for dinner with a nice salad.
Can you freeze this and then bake?
Hello- I think there may be an error in the points. Since green does not have any zero point foods that blue and purple do not also have, green should never have fewer points per serving than blue and purple.
That being said, this looks delicious and I have a spaghetti squash that needed a recipe- looks like I’m making this today!
I love this recipe. My only issue with it is that an hour is way too long to cook the spaghetti squash. Mine was complete mush when I took it out of the oven and I had to throw it out and start over with a new one. I cooked it for 30 mins and it was perfect, especially since you bake it again with the cheese and such,
I cook this all of the time and always have to do 45 mins what oven do you use? Perhaps you need to flip your squash for better results
Looks really good, but how would it be fewer points on green plan than on blue or purple when it has fewer zero point foods?
Is this recipe for 1 squash or 2? I was confused by the statement “2 small”?
Is it possible to make this in advance and re-heat? How would you do that?
You can make it in advance, but I would prepare it and then bake just before ready to serve.
Also, sorry – can I make it Tuesday night and keep in fridge until Thursday? Or should I just do it the day before. Either way, I’m making this for Thanksgiving!
CanI freeze this? It was really good but it made more than I could eat
Did you hear anything back? I’m wondering if I can make in advance and reheat.
Just made this tonight and I decided to roast the seeds of the spaghetti squash. Sprinkled them on top. Holy cow. Yum.
I followed the recipe exactly first time and it was delicious. It lends itself to adding meat, chicken, other chopped vegetables. Whatever I have in the fridge and need to use up. Great recipe and leftovers are perfect for breakfast or lunch.
Would the Baked Spaghetti Squash be a good side dish with the Baked Balsamic Chicken?
This is awesome. Like some other commenters, I felt this didn’t set like a traditional casserole. No big deal, I’m just going to add more veggies and cook the sauce to a thicker status.
I added ground beef so this was a whole meal.
Next time I’m going to make this with chicken and green Chile.
I knew that this would be good, but I am still pleasantly amazed how delicious and decadent it turns out. Thank you so much for a recipe that I will be sure to make over and over again!
Lord have mercy this is good!
I highly suggest squeezing the water out of the squash. Don’t do what I did and look at it and say “That doesn’t look liquidy at all”…because it is! This turned out very watery, but when serving I made sure to scoop away from the watery residue.
I will definitely make this again!
SOOO delicious!! I used paper towels to take out the moisture of the squash and it was perfect. I had way too much cheese sauce for 1 medium squash so I saved it to make again later this week. My husband doesn’t like spinach so I used peas and it was delicious. I am going to try with some chicken sausage next time. I also used sharp cheddar!
I didn’t have spinach or parmesean, but it was amazing even without!
Reminded me a lot of potatoes au gratin.
I made this last night with air fryer chicken and my husband said it was delicious. He usually isn’t a fan of vegetable dishes, but he said that he was really impressed with how good this was for being squash. I have plenty leftover for lunches this week! Yummy!
This recipe is soooo good. I actually mixed in browned ground turkey at the end to make it into more a casserole and more suitable for a full meal. I added Oregano and red pepper flakes as well for a little extra flavor. But either way, it’s a fantastic recipe. I will definitely be making it again
I made this today because I was looking for something new to do with spaghetti squash, and I loved it! It definitely satiates a “rich/creamy/cheesy” craving, with more nutrients and fewer points by far than mac and cheese! I’m looking forward to eating this for my lunch this week, and will definitely make again!
Awesome!
This is a staple for me. I love it! Sometimes I add shrimp and sometimes ground Turkey. It is fantastic both ways!
Had I not made this myself I would have thought someone was lying about this being squash. This was delicious!
Can you add chicken to this dish? I am guessing you would need to cook the chicken prior? Just wondering if the baking time of the squash would need to be adjusted.
I don’t see why not. Maybe cooked shredded chicken. Cooking time stays the same.
hmm, I get 5 flex points per cup. I wonder why….?
Just made this and it came out so amazingly. A healthier option that is so filling, so tasty, and perfect for these cold winter months. I also threw in some broccoli with the spinach, and would maybe add cauliflower or peppers next time, even chicken if I wanted a little more protein! Thanks so much!
I love this recipe! It totally satisfied my mac & cheese craving. I can’t wait to make it again! Definitely make sure to get as much liquid out of the squash as possible.
This recipe took a bit of time to make the sauce, BUT…OMG!!! It was wonderful. This has nothing to do with me preparing it, but it tasted like something I would order at a fancy restaurant.
I had 1 large squash, so I only microwaved half for this dish. I was about 3/4 cup short on the 5-1/2 cups for the complete recipe. However, I knowingly made the full batch of sauce, so I would have that “cheesy love” I had been craving.
I will definitely make this again, and very would love to serve this at a dinner party!
Thank you for my Friday delight!
Do I need to use 2 squash or will 1 do?
Sounds great. Could you substitute Almond flour or. Coconut flour
ABSOLUTELY delicious! I found another recipe with spaghetti squash that I can use. It’s full of flavor. I can feel good about eating a good bit since it’s less carbs. Thanks for sharing this wonderful recipe!
So glad you liked it!
I made this last night, even my 2 1/2 year old grandson ate it! (although I had to tell him it was spaghetti with butter on it) He had a huge bowl of it. So good, and leftovers! 🙂 Thank you Gina, have a lot of spaghetti squash so going to check out your other recipes.
Love it!
This sounds amazing! Can’t wait to try it! I’d like to try this for my son & daughter-in-law (they’re vegetarians) but my daughter-in-law is also dairy free (for medical reasons). I’m very new to the dairy free cooking and I am looking for any tried and true substitutions for cheese. I’ll use plain almond milk for the skim milk but have no idea for the cheese. Any ideas?
This is a new favorite. I could eat the entire pan. I may make this as a side for Thanksgiving but it’s a great main dish as well. I added some cooked baby bells and it was filling!
Any chance this is decent with beef broth?
Squeezing the water from the squash sort of ruined it. The onions were OK, but they don’t really go in mac n cheese and I don’t see how they went well with this version either. The baby spinach was a nice touch to the sauce.
I made this for lunch and it is really so good. I normally don’t care much for spaghetti squash, but this cheese sauce is wonderful. I didn’t wring out any water from my baked squash, but I did use 1/2 cup less milk than the original recipe cited and the final dish was perfect.
Super creamy. Added garlic and mustard powder for flavor and I had only 1 small squash so needed filller… added a bag of mixed veggies. Turned out great!
Delicious!! Hit the healthy cheesy food craving we had been having. Will definitely make and will make again soon!
Commented the other day when I made this dish. I had leftovers. Today, I added chicken broth and more broccoli and made a delicious soup.
I am making this now and realize I only have rice flour or almond flour. Will one of these work?
Easy tip. I pierced skin with knife around half cutting line. Put in microwave 10/15 minutes ( depending on size) let cool. It cut very easy, discarded seeds and scraped out.
I added cut up broccoli instead of spinach. Was a great side dish. Would also make a good vegetarian main dish.
How much saturated fat is there? It doesn’t give one.
I made this tonight and it was super yummy! Will definitely squeeze out moisture next time as it was a bit runny but it’s going to be a new staple in my house for sure.
Glad you enjoyed! The saturated fat is 2g.
If I were to make this ahead then bake when needed, where is the stopping point? Also, any recommendations on baking time changes if I were to bake later after refrigeration? TIA!
PS, everything I’ve ever made from your blog has been absolutely amazing!
Holy CRAP I need to try this!!! We’ve been doing boring spaghetti squash and store-bought marinara + ground beef for a while but this just cranked it up to 11.
I am down 30lbs thanks to SkinnyTaste but sometimes miss my comfort foods. This feels like cheating but I’m okay with it. 🙂
Amazing!
So yummy, and I can see the cheese sauce being used for other dishes. Thanks!
This recipe is the bomb! I did the tuna noodle casserole. Oh so yummy. I also did it all paleo compliant! Brilliant! ♥♥♥
I only have 1 spaghetti squash, didn’t see I needed 2 would that be enough? Can I add pasta to it maybe?
Depends on how many cups of cooked spaghetti squash comes out of it, may have to halve the recipe.
I keep trying to like spaghetti squash and I just don’t, but being the mac and cheese lover that I am, and being on weight watcher’s, you’ve given me a reason to give it another try.
This was amazing!!! It was so hard to eat only 1 cup. Do you think it would freeze well? I have so much left. How long will it last in the fridge (assuming about a week)?
Made this as part of a Thanksgiving meal. While the spaghetti squash and cheese is good, it lacked something. I added garlic to my dish but think next time I make I will add a few more spices to really give it a kick. Thinking of using the cheese base as a way to make a low fat version of hashbrown casserole.
Why do I always have trouble trying to print your recipes? You give us the print recipe option. I have an HP printer. Never works when I use print recipe option. I even take it over to chrome and try. What am I doing wrong? Love your recipes!
Robin Renner
This was fantastic – and way better leftover but isn’t that always the case with casseroles? I got 2 of what I’d call medium spaghetti squashes and they made the exact amount needed for this recipe. I added about 1/3 pound of cooked bacon and a whole 5oz package of baby spinach and for cheese I used the Mac & Cheese shredded blend from my local grocer (Cheddar, American & Swiss). I also used whole milk and full fat cheese to suit our diet and tastes.
This was boyfriend approved as well (not that he’s super picky) and we may be sharing this with our band-mates soon.
Keep up the great work Gina! Big fan!
I made this for the first time for dinner tonight. My family was in awe of the full flavor while the calorie count being so low. It is definitely going to be added to my rotation of monthly meals. <3
Will this freeze ok?
I dont think so
Made this tonight but think I did something wrong. The taste was excellent but I think I squeezed the squash too much. It was stringy before but after squeezing it was a lot less volume and clumped together. I guess i was afraid of leaving it too wet. Mixed it together as well as I could and decided to go for it anyways. Taste was still great will have try again.
Pingback: Spaghetti Squash Recipes That Are Healthy and Delicious
This is delicious!!! I’ve made several variations of this dish, keeping the cheese sauce the same, and always using spaghetti squash, but I add whatever veggies I have on hand. I have also added chicken sausage and made it a main dish.
Do you think it would be okay to use unsweetened almond milk as a substitute for skim milk ?
thanks
Yes!
I always use unsweetened almond milk!
I would give this 10 stars if possible. Made the recipe to the letter and squeezed out all the excess squash liquid with a dish cloth. It came out perfect and tasted thrillingly decadent. Gina, every single recipe of yours that I’ve made has been fantastic. You’ve actually made dieting fun for me!
I’m glad Lisa!
This was so delicious my husband and I couldn’t stop eating it! The first time I made it exactly to the recipe and the second time I added some turkey sausage crumbles to serve as a main dish. This recipe is a keeper!
Super delicious and weirdly filling! I used Tillamook cheddar, 1.25 cups of 2% milk, and a little extra onion and it came out perfect. It has so few calories even with my changes that I was ready to have two servings, but I was stuffed after one. I did let the sauce thicken a little longer than suggested, and I squeezed out the spaghetti squash with cheesecloth. Even then I think I would use 1 cup of milk and .75 of broth next time. Awesome recipe!
Epic, soooooooooo good!! Microwaved the spaghetti squash and gave it a quick squeeze in paper towels. Otherwose, made it per the recipe, loved it!! This is a keeper
Pingback: Skinny Chicken Taco Chili – Kendra's Blog
Pingback: Mac and Cheese: The Healthy Way – Kendra's Blog
Looks delicious.
The recipe says a serving is 1 cup.
Do you think this can be done in the pressure cooker?
Diana, I have cooked the squash in the IP before and it came out great! It was very quick but I’m sorry I can’t recall now how many minutes it was now. I’m sure you can find out though easily enough. I don’t know about making the entire recipe in the IP though if thats what you meant.
7 minutes at high pressure and then quick release. I did it last night and it came out great!
I made this for the first time tonight (the vegetarian version, with vegetable broth) and it came out delicious! The only modifications I made were using full-fat milk (reduced to 1.5 cups based on other reviews) and full-fat cheese (our house doesn’t do low fat;-). Based on other reviews and my own previous experience, I did a very thorough job squeezing the water out of the squash after turning it into spaghetti strands. The dish was not watery AT ALL and there was the perfect amount of sauce that clung nicely to the squash noodles. My husband enjoyed it even though he is not a squash person. The only change I plan to make next time is adding mushrooms as another reviewer suggested as this dish could use a little more variety of texture. Overall, very pleased with this yummy and healthy dish that tastes like pure comfort food. 🙂
What is the serving size
What is the serving size for 6 points
The recipe says a serving is 1 cup.
I made this and used almond milk and kale instead of spinach and it came out great. Thanks for a great recipe.
Is the spinach to be cooked first?
No I wouldnt, the spinach should cook when you bake the dish for the last time.
Recipe sez to cook squash
Could you use butternut squash instead?
I wouldn’t think so, the texture of butternut is much different than spaghetti squash. When I cook butternut for pies, it just gets soft.
So good! I made the spaghetti squash the night before and squeezed out as much of the moisture as I could before storing it between 2 paper towels in a container. I noticed a lot of people commented that it came out soupy. I did it like this and had no issues when I prepared the dish the next day.
Did you use 1 squash or 2?
I usually use two smaller squashes, but sometimes I am able to find a large one.
wonderful, love this site!!!
Pingback: Spaghetti Squash with Cheese and Spinach – Victoria Pinch
So I tried it and it came out a little funnier than I thought it would may not have had enough squash so serving it over steamed broccoli and cauliflower.
This was Delicious! We didn’t even miss the pasta. Perfectly saucy.
How much tuna would you put in to make it a tuna noodle casserole?
Am about to make for the first time …
Can this be made ahead of time, refrigerated and then cooked?
So Cheesy and delicious!
I love this recipe! I can’t even remember how many times I’ve made it with so many variations. I do find it soupy but mainly because it makes way more sauce than needed. I cut the liquid in half (and the cheese) and I still only mix in enough to coat all the squash and then save the extra. I also always had a good helping of minced garlic to the roux. Whenever I make this I throw in any extra vegetables I have in my fridge. I love tomatoes and mushrooms in it! Tonight I added quarter cup of crushed tomatoes to the roux before adding the liquid and it tasted like grilled cheese and tomato soup in one! You’d never know it’s good for you 🙂
Good food not the best recipe… but great nutrional value????
To prepare ahead, would I do everything until step 9 and then just bake as in step 10 when I’m ready to serve? How many days in advance could I assemble this? Thanks!
Gina, please delete my question of yesterday about my problem of too much liquid. E,bar rasping! I saved your article to read later, but went ahead with. Y question only to find that you addressed my problem on your recipe. Sorry and THANK YOU for your work!
Hands down one of the best things I have ever eaten. I love to add chicken sausage too! (Adult hot dogs and mac & cheese). It is also great if you swap the spinach for steamed broccoli!
Absolutely love this recipe! Will be making again. I made a few small additions like adding minced garlic, fresh Rosemary and some red chilli flakes.
Absolutely amazing! Loved this recipe and everyone else did as well!
Pingback: What I Ate Last Week + This Week's Dinner Menu - Peanut Butter Runner
This was so good! When I told my boyfriend it was made with spaghetti squash you said “oh! I was just thinking these noodles are sure not under cooked”. Lol
This is divine. I swear if I hadn’t made it, I’d swear it was some yummy and rich potato gratin! But without the carbs! I use full fat everything bec I restrict carbs, not fat. Absolutely divine.
RIDICULOUSLY GOOD!!
This is super delicious and definetly a nee go to for a cheesey casserole type dish!! My new fave ???? Thanks for providing such great recipes that allow me to freestyle with pleasure!
great!
I have made this at least a dozen times over the years. The perfect comfort food without the quilt. Love it!!
I made this with grated zucchini instead of spaghetti squash because I was short on time and it was super tasty – thanks for sharing!
Pingback: Skinnytaste Meal Plan (January 8-January 14) - HealtyLifestyle.store
This is outstanding! I agree it was just as good the next day. I will be making this often. Great recipe.
I made this last night and it was delicious! Followed exactly (well may have added a little extra cheese and only had 1% milk!)…my two squash seemed to yield about 6+ cups and was not watery at all (baked exactly as you directed). Love another meatless night option!
Followed exactly as written and it was PERFECT!!
Sooooo Good !
Thank you Gina 🙂
Gina, this is amazing… I have been following you for about 6 months now and you never disappoint with your recipes/weekly planners but this recipe takes the cake!!! I actually skipped free catered in lunch from work today to have leftovers because I was so excited.
Also, I’ve lost 20 pounds following your meal plans so thank you so much!!!
Thanks Alison! That is awesome! Keep up the great work!
This was incredible!!!! My roommates and their booyfriends and mine all LOVED it. And how easy! Can’t wait to make it again!
PS we also made your instant pot tikka masala last night – WOWZA. My boyfriend is indian and said it was one of the best things he’s ever made.
Thanks Hillary!
Looks delicious! Is it 4 or 6 points? The menu for the says 4 but the recipe says 6. Thanks!
Delicious!!! Does it freeze well? I know I won’t be able to finish this week!
Made this last night and my hubby is still raving about it this morning!! This is comfort food, easy to put together and the flavors are outstanding.
I baked the halves upside down and squeezed out the water, and there was a lot. Used 1 1/2 cups milk and Kroger 2% cheddar cheese. We had a salad and chicken sausage on the side. I can’t wait to experiment with this dish. My husband and I have lost a little over 100 pounds combined and I do attend Weight Watchers and basically follow their plan. However, and that is a big however lol, your recipes absolutely have kept us focused on our path. Without your hard work, providing us with so very many recipes and other information, I doubt we would have stuck with the plan. I do look forward to your meal plans each week and snag your great ideas to build my menu for the week. Thanks so very much for all you do to help so many of us. Bless you.
Wonderful!!
Made this tonight and tasted amazing!! Perfect comfort food on a cold night and filled my need for Mac and cheese! Only change I made was using 1.5 cups milk from previous recommendations and didn’t find the finished dish to be too runny. I added some grilled chicken for protein. Recipe was pretty easy to make and not too time consuming. Flavors were great! I can’t wait to eat leftovers tomorrow.
This was absolutely delicious! Thanks for the recipe! I microwaved my spaghetti squash to cut down the cooking time. I squoze out the excess water as directed.
Made this tonight and my entire family loved it including a 3 year old! So good!! Thank you Gina!! 🙂
Awesome!
Delicious! Very easy to make and the results are that it is delicious. I followed the recipe exactly as written and did not change a thing. I will definitely make again!
Made this baked spaghetti squash and it was delicious!! I used frozen broccoli instead of spinach in the recipe and it turned out great. Make sure you squeeze all the water from the squash and it makes an excellent baked dish. I would definitely recommend making this and thank you Gina for all your great recipes and this one is definitely a keeper!!
Awesome!
Pingback: A Very Bundled-Up Weekend – Debora Mary – Blog
The recipe calls for 8 oz of cheese! That is 30 pts in cheese! This can’t be right?
It’s 22 points, and of course that’s if you eat the whole casserole!
I made this tonight and it was absolutely delicious!! I added some garlic powder and crushed red pepper flakes to the sauce and also some whole wheat breadcrumbs on top before baking it. I will make this again and again!
Pingback: Checking in on my goals and had a serious fangirl moment
Just made this last night! It was AMAZING!! I added some garlic to sautee with the onion, and I think I’ll add some mushrooms next time! Thanks so much!!
Easy, nutritious and delicious! Very comforting and satisfying.
Was so hungry for Mac and cheese and this is a great substitute
I used 2 oz provolone and 6 ounces reduced fat Mexican cheese, and like the flavor depth that provolone adds.
Great meal to add to my regulars!
Awesome!
Thanks for another good recipe. So far, my favorite spaghetti squash recipe. I love your site!
I made this recipe and found it very tasty..The thing I objected to was how mushy it turned out after mixing. Would be o,k to layer the ingredients? Squash, sauce, spinach, etc, etc!!!I added mushrooms and chicken. Very very tasty and would like to make it again.
Great recipie. Tastes good. Just don’t overcook the squash. That, I think, is the key to a really really good meal.
This was absolutely delicious ! I added chicken and it was a very satisfying meal . Took the advice of others and only used 1 cup of milk . This is a keeper . Thanks Gina
I got 6 SP also, using the new WW freestyle recipe creator online. I’m wondering if in the ingredients list it should be 1 tsp of oil and/or butter instead of 1 Tbsp?
I’m replying to myself. I put this through the WW recipe builder again, reducing the skim milk to one cup, and using 1/2 Tbsp butter and 1 tsp oil, and 1 Tbsp cornstarch instead of the flour. It still came out high–5 SP per 1/7th of the casserole.
If I change the servings to 8 instead of 7, it comes out at 4 SP with the reductions but 5 SP with the 2 recipe as written but using 8 servings.
Error on my end, I calculated with 4 oz cheese. Should be 8 oz, which changes the points to 6 SP. Sorry for the mistake, I will fix.
Error on my end, I calculated with 4 oz cheese. Should be 8 oz, which changes the points to 6 SP. Sorry for the mistake, I will fix.
This looks so good. Has anyone tried broccoli instead of spinach? Would you have to cook it first?
Best tip for spaghetti squash is to cut it into rings width wise, not length wise. Put them on a metal rack on a baking ban. Sprinkle all sides of the squash with salt and let sit for 15 minutes. This draws out a lot of the moisture. Wipe down the squash rings with paper towels and then bake (while on the rack).
Excellent tip. Thanks. Whenever I try squeezing it, it turns to mush. I guess that means I’m overcooking it.
This is awesomev! My husband grew a boat load of Spaghetti Squash this past summer and my recipe files are slim. Sounds delicious! Thanks for saving the day!
Thanks for sharing this amazing recipe! Is it suitable for Keto diet?
It depends on how many carbs you’re eating in a day.
Do you use fresh spinach? Does it make it watery when cooked?
I use fresh, not its fine
Hi Gina! Do you think I could make a few changes so it’s keto friendly? Would it be okay without the roux?
So tasty and easy to make! Definitely making it again
OMG this is amazing! We added plain shredded chicken to ours. I wanted to eat the whole pan! It did come out watery, so will try some of the suggestions in the comments for next time, but this is a keeper!
Could you tell me how much saturated fat is in this recipe pleas?
Can you make in spaghetti squash in instant pot first?
I think it would be too watery.
Bummer- my spaghetti squash was totally over cooked after one hour – bowl of mush! I might suggest a note about being careful not to overcook. Anyway. I will definitely try this another time.
This was so delicious.
This was delicious! I didn’t have baby spinach and only had frozen chopped spinach available so used that instead. It was fabulous and our two year old son went for seconds and thirds! I love the fact that it had spinach and he was eating it as he never does! This will definitely be a repeater recipe! Fabulous!
Thank you!
Hi. This is one of my favourite recipes. I’m looking to pair it with a meat dish. Not chicken breast! Do you have any suggestions? Thank you
Stacey – I have made this several times and have added some cooked ground turkey. We love it!
I also decreased the milk (used 2%) to 1 1/4 cup, used shredded sharp cheddar and added rotisserie chicken. I didn’t include the spinach because I thought my husband was going to have some of the casserole. I’d make it again but decrease the milk to 1 cup and include the spinach. This was part of my lunch for the week and I knew I’d be microwaving it at work so I didn’t mind that it was a little liquidy but I’d cook it a little longer next time. Plus, I might even purchase the pre-shredded squash from the grocery store to save time.
Made this for dinner last night and it was absolutely delicious. The squash took on such a fantastic texture when baked in the cheese sauce and tasted much more legitimately indulgent than a lot of veggie “noodle” recipes. A few changes I made: I baked the squash ahead of time, put it in a kitchen towel after shredding it, and wrung out a whole bunch of water. I replaced half of the sharp cheddar with grated Swiss. Then, I added some buttered breadcrumbs to the Parmesan topping. I will definitely be making this again; thank you for the great recipe!
Delicious!
It did come up slightly watery but before I add the spaghetti squash to the mixture, I squeezed out as much liquid as possible. And I’m super glad I did. Came out wonderful!
🙂
Looks delish! Can this be prepped ahead of time and put in the fridge to bake later? Or will that affect the consistency of it?
Delicious! I halved the recipe for one person and added two jalapeno chicken sausages for added protein & it was delicious! First day of low carbs complete & fantastic thanks to this!
Glad to hear it Mallory!
I love spinach and artichoke dip, I’m going to add a can of artichoke hearts. And I like the idea of adding cooked shrimp. Can’t watch to try this! Love your website you have awesome recipes that are made with fresh ingredients, thanks for all you hard work!
I cut back to 1 cup of milk and still a little saucy but delicious. I also added Tuna to this and it was fabulous. Peas would be another good addition
Delicious! Another recipe that did NOT disappoint!
Thanks Betsy!
Awesome!!!! I made only half the recipe because I’m usually the only one that eats spaghetti squash but the rest of my family ate it and loved it. Thanks for the recipe.
This was delicious & a total hit with my husband. Will definitely make again! Want to try other add ins & some variations. Thank you Gina!
This is my very favorite of your recipes! I have a question about it: I just put the ingredients in the WW recipe builder, and it says 6 SP per serving. What gives? Thanks!
I looked at recipe builder and still get 4. Perhaps you are using different ingredients? Give me the breakdown.
Did you mean 8 oz. as in 1 cup of shredded cheese? Because 8 oz. of shredded 2% cheese adds 2 more points. 8 oz. of shredded cheese is actually about 2 cups of cheese…1 cup of shredded cheese comes out to 4 sp
Ah mystery solved, I calculated with 4 oz cheese. Should be 8 oz, which changes the points to 6 SP. Sorry for the mistake, I will fix.
This is one of my favorite go to ketogenic meals! I add sausage when I brown the onions and use cream and full fat cheese, also sprinkle bacon bits on top lol! (Keto diet is high fat, low carbs) super rich, delicious, and a small serving fills you up! I bake in single serve dishes and have frozen it. Still delicious!
Hi Michelle-
I am also following a keto diet. How much cream did you use? Thanks!
Was wondering about cutting the flour back a bit for keto?
You can try!
Did you sub almond flour or coconut flour since wheat flour is not keto?
Have made this for potlucks for work, huge hit, and as a side dish alongside grilled chicken, which I am doing for later this week. Very points friendly for a nice serving size and absolutely delish. My family loves this. One tip that I have found to be helpful….dry the squash with paper towels so that the dish isn’t too watery, and it will bake up beautifully.
Hi Gini, I have multiple food allergies including most green vegetables, such as spinach, broccoli, cauliflower,, kale ,bok chow, asparagus and onion. ,Could u give me a substitute for spinach? Thanks
Leave it out
Your site is fantastic and I will be trying out this recipe tonight – bought my first spaghetti squash yesterday just for this! I wanted to let you know though, that I transferred this recipe item-for-item into the Weight Watchers recipe builder and it’s calculated as 6 SmartPoints, not 4 as the recipe states.
I also just did this and go the same result. Any idea what the discrepancy is Gina? Please let us know.
I also got 6 pts. Using 1 cup of skim milk cuts it to 5 pts. Gina, please review and/or explain how you got 4. Many thanks.
This is what I have in recipe builder: butter 5, oil 4, flour 3, skim milk 6, parmesan 2, cheddar 11. 7 servings makes it 4 SP.
This was a hit at our house! We added some shiitake mushrooms because they were in the fridge, but the recipe was pretty perfect all alone. Can’t wait for these leftovers. Thanks, Gina, for so many great recipes.
Great!!
Made this last night for the first time. Deeeeeelish!! When I make pasta and sauce for the rest of the family, I usually make spaghetti squash for myself and just put the homemade sauce on that. I was getting a little bored with that so I decided to try this recipe. So good. Seriously. Eating the leftovers for lunch right now!
Oops I’m sorry I didn’t see it on there 🙁 and I couldn’t delete my comment
Do you know how many POINT plus this is? It was obviously edited and changed to smart points even though it was written in 2013.
This has become one of the staple meals that I make weekly. I did make a few changes though. I didn’t have any reduced fat cheese so I used half as much and only one cup of milk. I also add whatever steamed veggies I have available. Broccoli, cauliflower and mushrooms go very well. Thanks for the delicious inspiration!
Head over heels for your “Made with Love” spoon! Where did you get it?
Pingback: GF Spaghetti Squash, Spinach, and Cheese Bake – Life Well Done
You can put a spaghetti squash in the microwave and it only takes about ten minutes to cook! Cut the squash in half, scoop out the seeds, add a bit of water to a microwave-safe glass or porcelain dish, place squash cut-side down in the water (water should come up about 1/4 to 1/2 inch up the sides of the squash) and microwave on high for five minutes. I usually check the squash, then microwave for about another five minutes. Check for tenderness, then scrape the strands out with a fork. So much faster! I never plan out dinner in time to roast a squash for an hour…It’s also great for summertime when you don’t want to heat up the house for an hour.
Just leave it whole in the microwave 15-20 min and it’s done! No need for all that.
Please make sure you pierce the squash very well. I didn’t and it exploded in my microwave.
also if you have an instantpot you can cook the halves in there in about 9 mins and comes out soo easily!
I made this today and it is delicious, but I put it in to my WW app and it comes out to be 6SP per 1 cup serving and not 4 as the recipe says? Usually I put your recipes in my app and they agree to what you say, but this one did not.
OMG. This was a huge hit tonight with both the guys and women. Who would suspect it to be a healthy version of Mac n Cheese. N. And the best is I put it together last night and baked it today. Great flavor! This is a keeper.
Awesome!
I made this tonight. It was very time consuming as my first try. It smells really good baking! We shall see how it turns out in a few minutes.
…It tastes really delicious! I think next time I will add a bit of heat to it. I also reduced milk to 1 cup and added a little more onion + 1 garlic clove. I think with more practice or prep I can make this recipe quicker. Also, one medium/small squash was enough
So glad you enjoyed it!
So this gave me LIFE this evening. I traded the milk for 1.5 cup of Silk Cashewmilk (1sp), 1/2 cup of the cheese was ColbyJack, the other half Cheddar (both regular, didn't have non fat). I only added 2/3 cup of chicken broth, and added in about 35 cooked shrimp. Delish! OMG and only 4 points per serving! Thank you for this gem.
AMAZING. My B/F, a meat and potatoes "manly food" eater LOVED this.
AGAIN….. Another winner from GINA!!!My family raved about this. Interesting side note…. I cooked most of the recipe in the squash shells & they came out much better than the ones I cooked in glass baking dish
I just put this together to bring to a friends tonight and I tasted it…. DELISH!!!! I will be making a batch of this for myself for lunches one week with some broiled chicken breasts or something. I forgot to buy skim milk so I had to use 2% (oh poor me, boo hoo!) but next time I'll use the skim milk and maybe even lessen the amount of sauce I make to cut down further on points. It's super saucy and cheesy which is awesome! But for an everyday thing, I will try to cut down a little. Thanks for such a great recipe!
I halved the recipe, counted as 3 servings, and put it in the new points calculator at weightwatchers.com, and got 7 SP. How does yours only have 4?
This was my first foray into spaghetti squash. Squash anything is not my thing, but this turned out pretty well! I will make it again. I substituted a lot of frozen peas for the spinach, added about 1/2 c of chopped cooked leftover chicken breast (0 SP points), and 1 cut up link of Al Fresco brand Spicy Jalapeno Chicken Sausage, which adds only 2 SP points to the entire casserole…and was well worth doing so!
This was really good. I did 50/50 cheddar and Gruyere and switched out the spinach for kale since I had it on hand. Really delicious and I loved to swap traditional mac & cheese pasta for veggies! 🙂 thanks for the recipe!
This is delicious!!! Perfect for a crisp fall night!!!
Just a tip for anyone trying this for the first time: use 1 cup of milk instead of two. The cheese sauce is much thicker but with the moisture from the squash and spinach it evens out. (Mine was super watery the first time I made it).
Thank you for this tip! I used 1.5 c of 1 percent milk and loved it. For anyone getting super watery results, if you make sure to bake the spaghetti squash upside down on the baking sheet with no water, it will cut down on some of the water in the squash itself…
I thought it seemed seemed like a lot of sauce. Mine tasted good but it was more like a thick cheese soup. Will use 1 c. Milk next time and read the comments first 🙂 will definitely make it again as a tasty way to get more veggies.
Just made this and it is freaking amazing!!! I have never made spaghetti squash but have been wanting to try it and this recipe made me go out and buy one. I followed the recipe fairly closely (I thought I had a large squash but I didn't get anywhere near 5 1/2 cups of innards, so I eyeballed the measurements). The only change/addition I made was to add a sprinkle or 2 of cayenne pepper to the cheese sauce. I do this with the broccoli Mac and cheese casserole so I thought it would work. It gives it just a little kick and some extra flavor.
I was told about your website by a friend at work and have made several of your recipes and they have all been amazing. We don't do weight watchers but I try to cook healthy and don't have very much imagination so thank you for helping me cook healthy but tasty dinners for my family!!!!
This had a delicious taste!! We loved it but it was so soupy. Any tips? 🙁
Yes! Wring out the excess moisture by putting the squash strands in a dishcloth and twisting at both ends.
so yummy !!! luv it !!!
This was SO good! My whole family loved it! I'm sharing it on my blog (crunchyontheweekend.com) so my readers can find and enjoy it too! Amazing! Thanks for always having such delicious recipes! 🙂
I made this last night and it was absolutely delicious. Tasted like an indulgence than a healthy vegetable. My husband even liked it and he does not like trying new things or vegetables which are a little out of the "normal" green beans and broccoli. Definitely a new winter dish.
Do you think I could substitute rainbow chard for the spinach?
This may take the skinny out but I add italian sausage to it and boom! amazing!
I made this last night and added jalapeno and broccoli. It was so good, and the left overs were even better.
It says skim milk, do you think 2% would work just fine?
Usually with spaghetti squash, you want to either squeeze out excess water with a rolled up towel and twist it, or use a potato ricer, as a way to squeeze the squash. but not rice it. When I have used the ricer, I hold a steady pressure for a few minutes, and watch the water stream out.
bill,
Alb.
My opinion is worth what You paid for it..
I did freeze this in two ways; one way was as is and the other was by stuffing this into acorn squash halves. Both ways worked well.
I made this dish, not liking spaghetti squash from many years ago, and my husband and I absolutely loved it! I am making it for my vegetarian relatives who are coming to visit after Thanksgiving. I added chunks of zucchini and built it up even more to a full meal status.
yum! love the serving spoon too 🙂
I made this tonight! it was delicious, BUT it came out more like a soup than anything else! haha. what am i doing wrong??
Yummiest! !
I made this with hot italian turkey sausage to cut some of the sweetness from the squash, more onions & spinach than called for, garlic and mushrooms b/c there's always room for another vegetable. Delicious, except, I think I did not simmer down the milk & broth enough because it is a bit watery on the bottom. Still tasty though!
This was really REALLY good.
It was great – thanks for the great recipe!
I think I will use broccoli instead of spinach.. yummmm . thanks again Gina.. you are da BOMB!!!
This sounds amazing… If I were to add some frozen broccoli along with the spinch should I cook it before adding it? Just thaw it?
This was my first time ever cooking spaghetti squash and I looked at tons of recipes before picking this one. It our amazing as usual. Squash cooked perfectly and my only sub was I used bokchoy I'd just picked up in my CSA figuring it would be a good way to use up since it's not my favorite and it worked out great. This will be a keeper and now I can't wait to try your other spaghetti squash recipe.
This dish was delicious! My kids couldn't get enough, and I baked it again and ate the entire thing myself over a couple days.
So I think I have finally learned my lesson with spaghetti squash. This, like other recipes I've tried, came out as a soupy mess (although it tasted good). Next time, after I remove the squash from the shell, I'm going to put it in a collinder and squeeze out the excess liquid.
Just made this and it was really delicious. Used the cornstarch instead of the flour to keep it gluten-free. My only problem was that it was so watery! Followed the recipe to a "T". Any suggestions?
I am wanting to make this for dinner tomorrow night but wondering what other sides to serve with it… Any suggestions?
So we've never tried spaghetti squash before, but have gotten bored with our current weight watcher meals and decided to explore. I checked out your site before hitting up our local farmers market for ideas. I came across this one. Let me remind you that we've never tried spaghetti squash. I've seen several recipes and thought it might be a good replacement for some of our dishes that call for pasta, but I was too nervous to try it. But this just looked so good that we decided to go for it! I'm so glad we did!!! This came out just like the picture and it was absolutely amazing! This is now going on regular meal rotation for our house. I even brought some in for several people in the office to try and was just asked to bring this for our next pot luck! Kudos on making such a wonderful recipe. We're trying eggplant next! Tonight, I'm making the 1 point chocolate chip puff cookie. I'm so excited to eat something chocolatey as a treat for weight loss without it bosting me all my daily points! Thank you again and keep up the great work!
For me, a recipe is simply a basic idea & I improvise from there. I don't do skim or low-fat anything if I can avoid it, so I made the cheese sauce with about 4 oz sharp cheddar and about 3/4 cup of sour cream instead of the milk. I used a little water to make the sauce a bit runnier.
The thing with spaghetti squash is that one needs to place it in a baking dish, shell up, in about 1-2" of water. That way it will come out beautifully & will just practically fall out of the shell when you scrape it. I'm using this recipe because I love vegetables & would like to eat way more of them.
Made spaghetti squash for first time tonight using this recipie. It is exactly as described–a skinny mac and cheese dish with squash. Drained my squash on paper towels. Went a little easy on milk and water when making the cheese sauce. Just heavenly. Don't know what took me so long to try spaghetti squash!
Made this last night! It was so delicious. A bit time consuming but for how much it made it was worth it. Just heated it up for my lunch, and it was even better. I followed the recipe as is. I am currently thinking of how to put some variation to it just because. I am not vegetarian, so might add chicken next time, although it is perfect as is.
This was so delicious. My friend served it at a dinner party several months ago and I have been dying to make it ever since. I finally made it last night and it was just as good as I remembered. Pretty easy to make too! I like that it can be a side or a meal (I'm eating leftovers for lunch today – it's even good cold!) I expect this to become a regular at my house!
I had this for dinner last night, I absolutely LOVED it. Only thing I added was a fresh clove of crushed garlic after I added the milk and broth. I only had half a spaghetti squash so halved the whole recipe and it was perfect for two dinners. Thank you!
Made this last night, AGAIN. One of my favorite side dishes. Last night I had some jalapeno peppers to use up, so I diced them really small, and added to the dish. It was amazing! I can't wait for leftovers tonight!
made this tonight and it was wonderful!! thank you for posting such a yummy dish
I made this last night with just the highest hopes that I would love it since I have yet to make a recipe of yours that I do not like. However, this one disappointed. The taste was really good but it was just mushy all around. If I made it again, I would try to add some crunch somehow. But after this recipe, I'm still a huge fan of your recipes!
I've made this recipe several times.. it's a winner! My favorite variation is to substitute goat cheese (about 4oz) for the cheddar, along with a handful of fresh herbs, turning the dish into a sophisticated side dish for any occasion!
Is the /carb count shown for the recipe,or per serving? I hope per serving i want some…
I always cut my squash, I lay it on the counter with the flattest side down, Place the tip of a long heavy knife on the top of the squash about 3-4 incehs from either end. Holding the knife inone hand with the blade flat withthe length of the squash, I pound it thru the squash with the other hand, once it breaks thru, I use one side of the squash to pry against, as I cut the other side, easier to do that to type. Yes I am male but also 78 years old so not that much strength, I tryto use my mind first. I then nuke it cut sides down, let it cool cut side down. once I scrape the strands, I squeeze the water out with a potato ricer. If still too wet, I dry fryit for a few minutes, hot skillet, no oil, keep itmoving constantly.
Hope this is helpful.
bill,
Alb.
I thought you should know that I have a friend who is a trained chef and found this recipe through Pinterest, and she said it was one of the best things she's ever eaten.
I just made this but it came out very watery and I'm not sure if the squash was cooked enough because it was crunchy. First time
Please describe the texture of properly cooked spaghetti squash. I've tried it but it was either too crunchy or too mushy. What should it taste like?
Did you cook the spinach or just mix it in as is with the spaghetti squash?
enjoyed this a lot (and my husband was surprised by how much he liked it). however, the recipe says 2 small spaghetti squash will give you 5.5 cups of cooked squash, but i needed 3-4 to get that much. i do live somewhere where spaghetti squash is hard to find, so perhaps they were just really small.
Wow! This is really good! We loved it!
what would happen if I left out the flour/starch to keep the carbs down… would it turn out too runny? or maybe be OK?
to recommend to all restaurants…
This was SO good, a real comfort food. That being said, it left me with a "dry" feel in my mouth, kind of like when you eat an under ripe banana. It didn't put me off, though, as I ate two servings :):):) Any ideas what could cause that?
I have been meaning to try this for ages, and finally made it last night. Followed the recipe to a T, except after scraping out all the shells, I was maybe about a half cup short on the squash. That may be why it came out pretty soft/soupy in the end. I was not able to "cut" pieces of the finished casserole to serve, but rather scooped it into bowls like a stew. I used fresh spinach, and had to use full fat cheese as my grocery store didn't have reduced. I also roasted the squash cut side up. Maybe all these things made it turn out watery?
The good news is that it still tasted very good! I'm going to try it again with bigger squashes to see if I can make it more solid.
Thank you for the spaghetti squash recipes. I had weight loss surgery in July and I can not eat pasta. I need the ideas!
I am making this tonight with lean ground turkey mixed in for some protein and serving it with roasted asparagus yum!
So I'm thinking of adding some pan grilled sliced turkey sausage before I bake it… I want to make this for my lunches next week and I think the extra kick of protein will be filling. Thoughts? Does anyone have any other suggestions?
This dish was perfect! My 3 kids loved it and my husband too! 🙂
Any suggestions on how to add more protein to this dish without adding meat? I have black beans and chick peas – which one do you think is better in this? Thanks!
One of my favorites so far. It's like COMFORT FOOD without the guilt!! Highly recommended.
Just finished my first and certainly not my last serving of this gem of a meal. To say the least, it was absolutely amazing!! Recipe's such as this are so inspiring. Not only did I enjoy the easiness of this recipe, but also the extremely satisfying taste. I am definitely going to be passing this recipe on to friends and family. On a scale of 1-10, this meal rates as an A+! (Is this too cheesy of a message) 🙂 No pun.
Curious if anyone has tried to make this the night before? I am planning on having it for dinner tomorrow night and wanted to make it tonight, as the recipe says you can. That way I can visit with my company tomorrow instead of being in the kitchen.
This is DEE-LISH-OUS! One of my new favorites! Thanks, Gina. It's so warm and cheesy on this 26 degree day here in North Carolina. I used your corn starch suggestion instead of flour. It turned out perfectly.
made this with frozen spinach and it was amazing! will a keeper for my family
This is delicious! I wouldn't say it's hearty enough as a main dish, but a perfect comfort food! Instead of baking the squash in the oven, though, I always use my microwave. Microwave the entire, intact squash for 2-3 minutes (to soften it). Then cut it in half lengthwise. Scoop out seeds. Wrap each half complete in plastic wrap, then microwave for 12 minutes. They come out perfectly in SUCH faster time!
I halved this recipe and it was more than enough for a side to chicken for my husband and me. Delicious!
A great way to speed up this dish is to microwave the spaghetti squash vs. baking it. I've tried it both ways and it comes out the same. Just poke 5-6 holes in the squash and microwave for 6 min, flip it over, and microwave an additional 5-7 min depending on size. Slice open, scoop out seeds and shred. Very easy!
This was *amazing*. Will definitely make it again, possibly with some other vegetable variations. Asparagus is promising!
This was very yummy and easy. I cooked my squash in the microwave which sped up the process.I may add mushrooms next time too
Thanks
Tiffany
Absolutely loooove this recipe! Make it whenever I'm craving pasta 🙂 I'm a huge foodie, just starting my own blog for restaurant reviews in/around Boston! check it out if you're close by 🙂 Thanks guys!
http://thebostonbites.blogspot.com/
I have been looking for new Spaghetti Squash recipes and I am trying this next!
I made this last night, it was my first time preparing spaghetti squash. I had some leftover from a Farmer's Market that I sell produce at and was looking for a recipe that the kids would enjoy as well. It was fantastic! I substituted arugula for the spinach because that's what I had and when cooked it tastes very similar. Thank you for the great recipe!
I've made this recipe twice and absolutely love it. The second time I added two cups of fresh sliced white mushrooms before baking. It was delicious without them, but the mushrooms really put it over the top! Definitely a new family favorite!
I made this for my family and added mushrooms too! It was amazing and the picky-unhealthy eaters even loved it! Score
It tastes so good but it is a little "soupy"
O.M.G It tastes just like real noodles (MIND BLOWN!)
Gina….this was my first recipe from you site. Awesome!! I have to gear my life around weight watcher points and a couple of spine workouts a week. Your site is going to make my life easier! …with two kids and a hungry husband, life is looking better! 😉 …..thank you, thank you, thank you!!! ….where can I buy a cookbook from you?
It was my first time with spaghetti squash. Mine wasn't thick, but I know where I went wrong. It was different, but a good different.
I made this last night and my husband actually came home early from work because I sent him the recipe during the day! We were both excited! It was wonderful BUT my sauce never "thickened." I tried adding more flour but that didnt help at all. When I spooned the entree out onto our plates, it was really watery and runny. Your picture looks so beautiful and creamy while mine was loose and runny. Thoughts or suggestions?
I made this last night and I really enjoyed it. It felt like comfort food!
I will try your eggplant rollatini next : )
Made this recipe last night. I am far from a picky eat and like mostly anything. I know this got rave reviews and the pictures looked awesome (which is what made me try it in the first place). However, this was just "OK". I followed the directions exactly and mine got watery. Not sure if it was the spinach or the squash or both. It didn't thicken up until the next day. It has a quiche-like taste to me which means it's not a very strong flavor, especially since no eggs are involved. It's not that I won't try it again, I just might have to add something more to boost the flavor.
Added cubed ham to this and it was amazing – think Scalloped Potatoes & Ham but much healthier. Thanks for the recipe!
I love this recipe
I accidentally bought mozzarella instead of cheddar. Do you think it would still taste good, or should I go buy the cheddar? Thank you and can't wait to try it out for dinner tomorrow night!
I know this is an old post but I made this tonight and it was delicious ….. Even with my changes (used almond milk, corn starch) it was delicious. I bet with chicken in it it would be just as good. Thank you!
I'm going to make this tonight and add some shredded chicken. Yummm!
I made this tonight and my husband and I both liked it. He thought it tasted reminiscent of spinach artichoke dip so I am going to purée the leftovers and serve with baked tortilla chips!!!
I made this today and it was amazing! My 1 year old ate a HUGE portion and consumed quite a bit of spinach and spaghetti squash 🙂 I laughed because he refused spaghetti squash twice last week but loved it like this. I actually put some macaroni in it for him too so he got some carbs and it turned out so well. Thanks!
Update: This turned out fantastic for me when I first made it!!!! I froze the leftovers, and was disappointed when I thawed them and reheated them. The cheese was the consistency of soup. Still tasted good, but not as good as the first time around.
This is great! Works well to satisfy a craving for mac and cheese. Love your recipes. I have tried several and all have turned out yummy!
I was only so-so on this dish the first night we ate it. The sauce was really thick when I mixed it with the squash, but it got really watery after baking. The flavor was ok, but nothing amazing.
BUT, I heated some up the next day, and it was fantastic! The sauce thickened back up in the fridge, and the flavors had all come together. My husband thought the same. We've been eating it for lunch all week and loving it.
Yummm, made this last night and I couldn't stop eating! I don't think you can go wrong with squash and cheese. I am trying to go dairy free so I substituted Daiya Pepperjack cheese for the Sargento cheddar and coconut milk for the skim milk. Probably not as skinny this way but the taste was not compromised in my opinion. Still used the butter and the parmesan, figured 1tbs butter couldn't hurt as so slowly transition away.
Gina, this was SO amazing! My fiance and I made it last night and the first thing he said after taking a bite was "You HAVE to pin this so we can remember to make it again." We were looking for another use for our beloved spaghetti squash that didn't involve marinara, and this hit the spot. Thanks for sharing all of your wonderful recipes with us! 🙂
I made this tonight and it turned out SUPER watery. Any idea what I might have done wrong?
Important. Remeber to cook the squash CUT SIDE UP! I forgot an the result was quite "smoochy" (but still good). Great taste!
I added chicken sausages to create a complete one-pot-meal.
Holy crap this stuff is waaay good. I added some fresh garlic with the onion but, other than that, stayed true to the recipe. My four-year-old had three helpings and asked why we didn't eat this every night.
Can someone who made this describe the consistency of this to me? I made this today and found that it was kind of like scalloped potatoes, not bad, just not what I expected.
Based on other comments, I added some pre-cooked turkey sausage, and some garlic. We are not usually fans of spaghetti squash, but this was delicious! Since there's just the two of us, we had leftovers for two more meals, and they're in the freezer. I'll keep you posted on how they turn out, right after we thaw the lasagne rolls, the bean and roasted garlic soup, the pumpkin chili … well, you get the picture. You have a true talent in the kitchen. Thank you for all these great recipes.
I made it with fresh mushrooms and added a tsp of mustard to add some kick. Delish.
i made this with light sour cream instead of milk and fat free spray butter. I didnt have spinach so i added drained canned tomato and green chilis, chicken and bacon bits. and then i about died, it was so good.
This is so delicious! It came out exactly like your picture and the squash was perfectly cooked. Thank you for another wonderful recipe!
I seriously love your recipes. I made this tonight and it tasted delicious! I loved how cheesy it was! However, it was sooo watery. What could be wrong? Any suggestions for next time?
I don't quite understand how this can be so few calories? What about all the butter and cheese?!!
I know I'm late to the game here, but I made this last night and it was my first try with spaghetti sauce. My husband and our 14-year-old son loved it (although we added some spice cuz that's how we are), my 12-year-old super picky eater wouldn't try it, and my 10-year-old daughter was okay with it. 🙂 Thanks for your blog and helpful recipes. I plan to try spaghetti squash with meat sauce and pesto in the future so I will try out your recipes for those. Keep it up! Thank you!
Hi Gina – I love your recipes!! I made this last week and it was a huge success. I'm thinking of adding it to my Thanksgiving menu. Do you recommend I make it a few days before and freeze or make it the day before and reheat the day of? Would either work? Thanks
Just made this last night. I was very, very, very surprised at how decadent it tastes. Had it again for lunch today. Great the next day. My 13 year old son who despises vegetables loved it and even had seconds! I was skeptical because the sauce took a lot longer to thicken than the recipe suggested but eventually it all came together. I made it exactly as posted but next time I will add more veggies as it will definitely hold more. Mmm, just had a bowl and my belly is happy, happy, happy.
This tasted soooo good, but like similar to others, mine came out very watery. I followed the directions exactly (I used fresh spinach, baked the spaghetti squash, etc), so I can't figure out what I did wrong. Any ideas?
Made this for my husband and parents on Sunday and we all loved it! Thank you!
I made this last night (and did it the Gluten Free and vegetarian way with the corn starch and vegetable broth) and it was so delicious! Your recipes always impress me and this one is another winner. Thanks!
Yeah, a new spaghetti squash recipe. I have soooo much in my garden. I wish I could share with all the squash lovers! Sounds yummy and a change from my spaghetti/tomato/zucchini/garlic/basil recipes.
Hiya,
I am having real trouble with the squash. When I cook it in the over as suggested, it has a lot of water in it and comes out like a mash and not in thick strands like yours does in the photos.
Does anyone else have this problem? I am in the UK and spaghetti squash isn't readily available so I order it in so perhaps the quality of it is the reason behind this?
Any thoughts would be much appreciated.
Thanks,
Clare
This recipe is wonderful – thank you! This was my first experience with spaghetti squash and I am in love now. I am a grad student living on my own for the first time and just starting to leave behind the world of Lean Cuisines and Ramen noodles and your blog has been a huge inspiration! For this recipe – I halved it since I live alone. I added mushrooms and a can of tuna for added protein. I think next time I make it I would like to add more onion and maybe sharp cheddar instead of mild.
Thank you … Medical reason make me not enjoy food as much as i use to. This recipe will definitely be a go to comfort food. I never thought I liked squash. You are inspirational …I hope to meet with you one day…
Thanks again,
Sara
I just made it. Fabulous!! I don't care about gluten free so I added panko bread crumbs to the parmesan cheese for the topping.
I have one squash on hand, can I just halve the recipe?
Yum! I definitely needed a new way to prepare spaghetti squash. I love it, but was getting a little bored with my go-to recipes. Going to try this as a side for meatballs soon. 🙂
Gina- I have made over 50 recipes from your site and love it! Thanks so much for all of them. Quick note on this recipe, its the only one that I have had really not turn out. It was very soupy and even when I baked it longer to try and make it thicker, it didnt turn out right. But love all the others
Where would I find the nutritional info?
This recipe was delicious! My casserole was very soupy. Will try to drain the squash next time. I can't figure out why some people had no problem with the wateryness, and others did. I followed the recipe exactly. Tasted delicious!
This stuff is absolutely fabulous and so easy to prepare. We love spaghetti squash and this is definitely going to be on my supper table a lot.
Absolute winner in my house last night!!
added a little bit of ground red pepper, a little extra spinach, topped with panko. Amazing.
Is this recipe diabetic-friendly? If anyone else is interested, you can find some great diabetic recipes at www.BetterOffHealthy.com.
Is this recipe diabetic-friendly? If anyone else is interested, you can find some great diabetic recipes at www.BetterOffHealthy.com.
This turned out delicious! will definitely make again. The kids ate it too! I usually am not a huge spag squash fan nor is my husband, but the sauce was delish!
Made this last night with the addition of a few other veggies I had lying around– yellow bell and jalepeno peppers. The already amazing dish was even better with the addition of a little kick from the jalepenos! My husband, who is not a spaghetti squash fan, loved this recipe! Anything I can do to get my hubby to eat my one of my favorite veggies is a win in my book–thanks Gina!
I made this tonight and it was really tasty! I didn't have any spinach on hand so I used kale. A nice alternative to all the tomatoes based Spaghetti Squash recipes. Even my 7 year old enjoyed it! Thanks Gina, for another great recipe. 🙂
Just made this recipe. I had to "test" it before I baked it and it almost didn't make into the oven! Soo good!
I made this recipe a few months ago. It was easy and delicious. My husband and adult son both loved it.
Do you the extra liquid is coming from the cooked spinach? I can't wait to try this recipe.
Love spaghetti squash and this looks delicious! I'll have to try it this week!
MMMMMM, sounds wonderful. I have never made spaghetti squash that tasted as good as when others make it. I noticed this recipe has us baking the squash for an hour vs. cooking it in the microwave. Don't know if that makes a difference but some foods do taste different after being heated in the microwave. I'm definately going to try this one.
Made this recipe for the first time a few days ago. It was very good. First time eating spaghetti squash and I am now a big fan!
Gina, Will your cookbook be for sale before Christmas? I have a few people that would love a compilation of your recipes and would love to buy some for gifts. I have no idea how long it takes to get things into print, so I was just curious. Thanks for all your recipes and hard work to put all this together for us!
I just had to tell you that your recipes are absolutely amazing and it gives me awesome options in the kitchen. I am looking forward to your cookbook and I am writing down this recipe to make at lunch!
I can't wait to try this – Instead of baking spaghetti squash – I always cut in half and place face down on a plate in the microwave for between 7 to 12 minutes depending on how big the squash is. Super fast and easy!
Can I make this without Flour of any kind?
I made this last night. All I can say is WOW!!! I prepped it in the morning, kept it in the fridge until dinner time, then let it come to room temp before baking. It makes a LOT, but you will need it because it is soooo good. And cheesy. Just the sort of taste I have been missing. This one is a BARGAIN for the points!!!
I will be freezing two servings for later. I will let you know how that turns out! I don't see why it won't work, maybe the spinach will be a little softer but I don't think it will affect the taste…..
I made this a few weeks ago and it's time consuming but SO worth it! It was delicious and such a great way to get in a low-calorie delicious meal. Thanks!
This looks STUNNING Gina!…Question…I love dairy…but alas..it doesn't love me..I found out I lack one of the digestive enzymes necessary…and that is the reason for my years of reflux nightmares (inherited)…Could I possibly make a "slurry" of nooch (Nutritional Yeast Flakes) and a silken tofu for the "creamy-bomb" effect?!..Please say YES!!!
Just wanted to point out that Sargento Cheese is not vegetarian. Their cheeses are made with animal rennet, as are most normal commercial cheeses. To make this a veggie friendly recipe one must substitute with a cheese made with microbial enzymes or vegetable rennet.
So good! I had to stop myself from eating thirds and I normally don't really care for spaghetti squash. Great recipe, thank you!
OMG my mouth is watering at the sight of this dish! Love spaghetti squash!
This looks sooo amazing. I've done spaghetti squash with spaghetti sauce and loved it so this is going to be even better!
I bought a spaghetti squash yesterday to use with the leftover quick marinara I had from the fabulous eggplant rollatini I made Saturday….but now I think I want this instead!!! LOVE your recipes. Can't wait for the cookbook!
Would this work with a non-dairy milk, such as soy, or would the white sauce not thicken as it would with regular milk?
you are a genius. used a not so healthy cheese (velveeta mmm but it's so cheesy! if you can even call it cheese haha), and added broccoli as well with the spinach. it is in the oven right now and i am sitting here drooling waiting for it to be done. thanks for sharing i love your recipes!
I made this recipe tonight and my friends loved it! I loved the consistency of it and that my 14 month old gobbled it up. I, however, thought the taste of minced onion was kind of strong. I'm not a huge onion fan but went with it anyway. If I were to make it again, do you have any suggestions as to what i could use instead of minced onions? Or should I just use less than 1/4 cup maybe??
Made this last night. It was good. I did leave out the spinach since my kids don't like it. I just made it on the side for us. I made it as a main dish. I think from now on I would just use it as a side dish. It was just too heavy for us as a main dish. My husband wants me to try an make it with pepper jack next time and serve it with Mexican food instead of rice. I will let you know how that turns out.
This was delish, but runny.. If I make it again, I might put the squash in a salad spinner or something, or add more cornstarch to the milk mixture. I made mine as prescribed above, minus the spinach, plus peas and bacon. It was a hit!
I was wondering if this could be frozen and reheated as well…
Hi Gina! HUGE fan of yours and have been bullying almost everyone I know into checking out the blog. I've made this a few times, both as is and with a couple adjustments. Thought I would let you know about two that worked out exceptionally well: I added one cup of butternut squash puree to the sauce and reduced the cheese to 4 oz. The taste and colour were phenomenal, and it added even more nutrition to an exceptional dish. I also chose to caramelize the onions in the oil and butter (I use margarine) before carrying on with the recipe. Thank you SO MUCH for sharing your recipes with us; I can't tell you how great it is to have my kids crowd around the computer every morning before school, wanting to see if there's a new recipe up!
Another homerun last night with this recipe! Seriously, it was so, so, SO good! The BF adored it as well. I added some chopped up red peppers with the spinach, this was such a pretty dish! I can't wait to make this again and try all the different variations people have posted in the comments. Yummmmmm!
I made this last night, and my reaction was "MMMMMMMMMMMMM!" I fed it to the boyfriend as well and he made yummy noises throughout. It was just super tasty. Very flavorful and filling!
I changed a couple things: first, I microwaved the squash instead of baking it in the oven to save some time. I find it comes out just as good this way and it only took about a half hour, versus an hour in the oven. Second, I used regular cheddar cheese instead of reduced fat. I calculated the WW points having used regular cheese and I figured out that 1/4 of the total squash made (I stuck to the exact portions the recipe called for) came out to 9 points. That's not too bad!
Very, very delicious. I brought the leftovers to work today to eat for lunch, and it tasted just as incredible.
This is in my oven as I type this! It is the 2nd time I've made it but I added even more spinach this time! This is the best website for recipes!
I made this last night, but instead of using spaghetti squash (i couldn't find one that wasn't huge) I used mashed cauliflower. It was delish! I didn't use the chicken stock because I didn't want it to turn out too soupy and it came out perfect. Love your website! I have made a lot of your recipes and my family loves them all! Thank you!
I seem to be coming here a lot so I thought I'd drop a line of thanks! I tweaked it (a lot, I had a cauliflower mac and cheese recipe I kept in mind also) but your recipe was the foundation! I used a three cheese mixture of; sharp cheddar, swiss, and part-skim mozzarella and onions, spinach and mushrooms for veggies.I skipped the chicken broth and flour, mixed in some mustard in the milk a pinch of paprika (part of my personal mac and cheese recipe) and added an egg for it to stick! It has a quiche like consistency but that's what I was going for! Thanks again!
Could you use Butternut squash? they didn't have spaghetti squash at the store 🙁
Made this as a side for some chicken last week and loved it. But what I loved better was what I created out of the leftovers. I put a teaspoon of olive oil in a nonstick skillet and added a half serving of this. Crisp up on both sides and top with a fried egg. I added a piece of turkey sausage on the side and had a delicious 7PP breakfast that left me completely satisfied until lunchtime. Thank you, Gina!
I usually mix spaghetti squash with just a bit of spaghetti or linguine, when I am doing a pasta dish for my family. I've never thought of using it this way. Sounds wonderful!
I made this but used broccoli instead of spinach because I had it on hand and needed to use it up. It was awesome. Even my sister who doesn't like spaghetti squash loved this! May be making this to go with the ham for Easter!
This was sooo good, even my 12 year old who runs from anything with the word "squash" in it thought it was good!
I made this last night and it was awesome! A few tips based on my experience:
– I bought a 5 lb squash and it was just about the perfect amount, just a little squash left over.
– To try and save time I microwaved the squash. I cut the squash in half, put the first half cut side up in microwave safe dish, put about .5 cup of water in the middle, put the top half back on cut side down, and microwaved for about 20-25 minutes. The only problem is that since I effectively steamed the squash, I think this left the casserole more watery that it would have been if I had baked it as recommended in the instructions. If I microwave next time I will try and drain the squash more after cooking and shredding to see if that helps.
Although – I will note – once I let the dish cool for an hour or so it seemed to re-absorb most of the extra liquid. So the watery-ness may only be if you try and eat it right away.
I think the recipe is perfect as-is, just noting a few of my changes 🙂
I was skeptical of this – but I served it with some sliced turkey Italian sausage, and it was AMAZING! So yummy!
This was fantastic! My first time cooking/eating spaghetti squash. I put my squash in a colander and pressed the liquid out, and I also added broccoli, red and orange bell pepper. I cooked for 25 mins and then broiled on low for 10 so it was a little crispy on top.
Made this recipe today and it was delicious. Does not taste like squash at all and is very filling. Thanks for all of the wonderful low-calorie recipes!
I am trying this tonight, I am sure it will be fabulous & I am hoping my 6 year old will like it. I have never made one of your recipes I did not love! Thank you so much.
I made this last night and it was INCREDIBLE! Definitely going into my regular meal rotation from now on! Thanks!
Oh my lord. I made this last night and it is now my new FAVORITE ever! I added 10 oz of shredded chicken breast, mushrooms, garlic powder, a few red pepper flakes and upped the parm cheese on top and it came to 9 points for 6 servings (too hard to cut 7 servings, next time I will do in small tins). FABULOUS!!! I am telling everyone in the office and sharing the recipe!
This tastes AMAZING, but looks like a big blob on a plate, lol
This was my first time eating spaghetti squasu; it was AMAZING!! My husband went into the meal convinced he wasn't eating tonight, yet he loved it!! This tastes so much like mac 'n cheese, which I love! This will be a staple. If you like mac 'n cheese, make this!
I just pulled this out of the oven…delicioso, I saw that some one else used almond milk, mine still came out beautifully, added a bit of Cavenders greek seasoning and some Sriracha for flavor, I put these flavor enhancers on everything!
Excited to make this tonight! What size pan is it best to bake in?
Made this last night. My husband and I both LOVED it.
I made this tonight and 4 out of 5 went back for seconds! Very delicious!
I tried this a while back and added leftover chicken and it was a BIG hit with my family. I'm making it again tonight with leftover ham and I think it will be even better!
This was delicious! Thank you!
Love this dish!
I really love spaghetti squash and this is such a great idea! I normally just use it as I would spaghetti when making spaghetti and meatballs… I am definitely going to try it like this though! Thanks!!!
Made this today and it came out absolutely delicious! I will be making this again! Thank you 🙂
When you say 8 oz of cheese, do you mean 1 cup of cheese or an 8 oz bag? I love your recipes!!! Thank you so much!
This was so delicious! Seriously, it seemed so indulgent! We had it as a side dish and it really became an instant staple!
~Vanessa
tried this one last week and it is A-MAZ-ING!! Thanks so much
I just found your website via Pinterest. I am in love!!! I have never been into cooking because A) Too many ingredients (too expensive!), B) Too fattening and C) Just too hard. But now I am doing it and ENJOYING IT! I roasted spaghetti squash for the first time and made spaghetti squash lasagna and this recipe. I did not use spinach (gross) or onions. Instead I seasoned with garlic and oregano. OH MY GOODNESS!!!!! I had it the other night with roasted potatoes and I was licking the bowl clean. Today I had it leftover on top of a baked potato. I am STUFFED and in heaven. Thank you for this amazing recipe!!!!
This was amazing. Kids ages 8, 6, and 22 months were licking their plates. Thank you!!!
This was awesome! I loved it! My hubby said it was "different" but he said he enjoyed it! I made a little extra cheese sauce and saved it for steamed cauliflower and broccoli the next night! The kids thought that was a great idea!
I am out of spinach, would broccoli work?
I too would like to know if this could be froze? I am the only real veggie eater in the house and this is a big recipe. Thanks!
So delicious. I'm always looking for new ways to serve spaghetti squash! I used garlic instead of onion, cause I'm not a huge onion fan and it turned out fabulous!
Thanks for the recipe!
I've been wanting to make this and finally got the chance tonight. It was very yummy!!! But mine turned out a little runny. I will try less milk next time. has that happened to anyone else?
Just made this tonight for the first time! Delicious…to save time next time cook squash in microwave…loved by the whole family. Thanks
I didn't think it froze very well. It was still good, but really not the best freeze and reheat kind of meal. It gets very watery.
However, I'll make this fresh any day!
Any ideas on how to make this recipe Paleo?
I made this tonight. It took a little longer than I normally like to spend cooking but the end result was very tasty. It definitely reminds me of macaroni and cheese but healthier. It was also my first experience with spaghetti squash and it makes me excited to make another recipe with it! Thanks for the recipe. I'm ready for Meatless Monday!
I skip the baking of the squash in favor of microwaving. Just prep it the same as the oven baked squash, but put in a covered glass casserole and microwave for 20 to 30 minutes or until a fork goes in easily. It is so much faster! Love this recipe!
We made this for dinner it was good but it was VERY watery and I don't know what we did wrong!. I see that other people had that problem too and I was wondering if there was a reason that anyone was finding for it? Any help would be appreciated thanks!
I live alone, so I froze three 2-cup containers of this recipe. It was just as delicious after being defrosted and reheated. Yum!
Thanks! Good to know.
Absolutely delicious! The boyfriend was a little dubious at first, but he quickly went back for seconds. 🙂
Do you think this could be frozen and reheated? It's delish by the way!!
I haven't tried freezing it so I'm not sure.
I made this the other night and it was great! My whole family liked it (including my picky 2 yr old) and I am so glad you have pictures because I wasn't sure it was coming out right at first haha!
This is fantastic, first time my husband has had spaghetti squash and he asks for it once a week now! I have still not made a Skinnytaste dish that disappoints my family. Thank you Gina!!!!
This was my first attempt at spaghetti squash and WHOA, this was fantastic. My squash was a little crunchy and since I don't know how this works, I didn't know if it should be crunchy or not.
I subbed the onions for garlic and didn't have skim milk (I used 2%) and didn't have the low fat cheese, but I only made one squash, so it should work out calorie-wise I'd assume.
This was absolutely great. Definitely adding it to the rotation.
I did add jalapeños, which I highly recommend. I put them in while making the sauce (before adding the liquid ingredients) and the flavor was really apparent throughout the dish without being too spicy. A perfect improvisation!
Love your blog, Gina. Amazing recipes!!!
WOW, all I can say is this was incredibly delicious!! We had it two nights in a row. First night as an entree and second night as a side dish! All gone now! My husband raved about it too! I also added a few cloves of minced garlic and used a horseradish cheddar cheese (unfortunately not a low fat version). You would never know this was spaghetti squash! Tasted like angel hair pasta! I can't wait to make this again. I also used frozen spinach instead of fresh as I didn't have the fresh on hand. Thank you for an awesome recipe!!
Sadly, this was very gross. There was so much liquid in the bottom of the pan. The flavor wasn't very good.
So I just started working out in the early am before work. With two kids and working more than full time, early morning is the best time for me. Anyway, talk about starving during the day. I am really hungry. But because I have this site and learned so many tricks, I not gaining weight. Yet I eat more! THANK YOU! Making this for dinner tomorrow. Perfect!
Made this last night and it was wonderful! Thank you so much! I made it with Sargento's Reduced Fat Sharp Cheese. Super good!
My pleasure!
Made this last night and was soooo good – I am loving all your recipes!!!
Love the previous ideas that some made regarding adding items in…chicken, mushrooms,red pepper flakes. Made this last night (as it appears here) and I wanted to eat it all! YUM! Wow! Simply adding new items in makes it all that more fun. Another keeper, Gina!
I halved the recipe because A) there are only two of us, and B) I only had one spaghetti squash. I also used a shallot instead of the onion because I am not big on onion flavor, and I added some red pepper flakes for a bit of a kick. It's delicious! Thanks for the recipe!!
Ooh, a shallot would be nice instead of onion
I made this the other night…AWESOME! Everyone loved it. Will def make this again! Maybe add some shredded chicken to it! Also going to try the cheese sauce to my a skinny version of my scalloped potatoes!
New to spaghetti squash and wondering if you can eat the whole thing, skin and seeds included, if I roast the seeds like I do with pumpkin…thanks for the recipes Gina…they are absolutely amazing!
This was delicious!! I definitely recommend straining the spaghetti squash after cooking it. I added mushrooms & I think next time I will add some shredded chicken. Thanks Gina!
THIS IS SO GOOD. Even better than your skinny broccoli mac n cheese which I LOVED!! Everyone loved this. AHHH. THANK YOU SO MUCH FOR THIS RECIPE! It's awesome!! I also added mushrooms and it was delicious.
I made this Saturday for myself (no one else in my house would try it)and it was delicious. I also made your Garlic Lovers Roast Beef on Super Bowl Sunday. I did get a thumbs up from everyone on that. Thanks for such great and heathly recipes!
I made this last week and it came out delicious!! I even gave it to my 14 month old and he loved it! Great way to sneak in veggies and give him a healthy and low calorie meal! Thank you Gina!
i made this saturday night for dinner and my husband and son gobbled it up. the store didnt have any spaghetti squash, so i used regukar squash and it still worked fine!!! cant wait to try it with spaghetti squash
I have to admit that I played with the recipe a bit but WOW! It's amazing! So my changes were: potato starch instead of flour (I was worried about cornstarch being too sweet with the sweetness of the squash), left out the chicken broth and added mushrooms. Total winner!
This was spectacular. I used full-fat sharp cheddar, and it complemented the sweet nuttiness of the spaghetti squash wonderfully. I was tempted to add some thyme while I was making the roux, but decided to stick to the recipe, and I'm so glad I did–I think it would have overpowered the squash.
Tasted sooooo rich, but without the heaviness that overcomes me after eating wheat! Loooove it! Thank you so much for sharing! This was my first recipe, and I'll be sure to be back for more!
My sauce never thickened I think it was because I used almond milk but thats all I had. It came out more like soup than a thick casserole even after baking. Not sure what went wrong. But it smells great and I am sure it will still taste good 🙂
This recipe was WONDERFUL! Wow!
Yum. I'm going to try it with daiya pepper jack next time.
Hi Gina, I've been following your blog for a couple of years now and I really appreciate all of the work you put into your recipes and points configuration. I tell all of my friends and family about your site.
Question about the spaghetti squash bake – mine came out very watery…..was it because of the fresh spinach? The taste was good – there was just too much liquid. I'm thinking it was due to the spinach being fresh so I will try again using frozen spinach that has been squeezed dry. I loved it otherwise!
Thank you thank you thank you!!! This was delicious. Even my 16 month old couldn't get enough!
I made this last night and it came out a bit soupy. However, after placing it in the frig overnight, it was a little better. Just had some for lunch and it was so wonderful! And I was the envy of the office. 🙂 Next time, I'm going to see if I can drain the cooked squash a bit, and then I'm also going to use Sargento cheese as called for in your recipe. That might make a difference – I used a cheap off brand. Thanks for another great recipe!!
Made this last week and put individual servings in the freezer…it freezes very well! 🙂
Made your fabulous recipe yesterday, and we absolutely loved it!
I shared your link in my blog.
Thank you thank you!
xo
Yummy!!! I love this and it is only a few points… and instead of baking the squash I put it in the microwave for 12 minutes so that I can be able to cook it faster. Great recipe
I made this and followed the directions with two exceptions – I cooked the squash in the microwave instead of the oven and I used a block of frozen spinach which I squeezed the heck out of. Mine came out a little bit soupier than the picture. I still liked it, and my five year old ate it up!!! Next time I'll just make sure to cook the squash in the oven – I think that might make the difference!
This was your BEST recipe ever– and I suspect I've made about 50 of them. Anyone reading these comments should run, not walk, to the store to pick up the ingredients.
Thanks, Gina!
I agree, this was sooo good!!!
Not only are your recipes fabulous, they are dummy proof! Some how everything I make of yours turns out great. I'm known for some flops! I made this last night and it was great.
Great, I try to be really accurate, so I am glad you said that.
I love all of your recipes, but I also wanted to agree with this comment. Everything I make of yours turns out great! And that is not always the case with other recipes I try. I'm going to put ground beef in this tonight to make it a main dish. The spaghetti squashes are cooking right now. My husband and I are both on WW, so I'm going to reconfigure the points for the beef. Also, I want to say thank you so much for this site. After the birth of my fourth child, you helped my husband and I each loose 25 pounds. I just had my fifth child three months ago, so I am on the weight loss track again. I have a month worth of planned recipes I've already shopped for and they're all from your site. Thank you so much!
Not only are your recipes fabulous, they are dummy proof! Some how everything I make of yours turns out great. I'm known for some flops! I made this last night and it was great.
I came across this yesterday on Pinterest, and knowing i happened to have ALL of the ingredients, made it for dinner last night. It met the high praise of my picky (loves fatty food) husband, and my 11 month-old-son. Absolutely DELICIOUS!!!! I'm on Weight Watchers, so a 5 point dinner is always something to be excited for. I found that the 1 cup serving was plenty! I added a small sprinkle of bread crumbs to the top for a little crunch. I plan to make this again many times. Sharing this recipe with my mom and co worker today!
Kristin
I just found this site and the recipes look amazing. I love spaghetti squash and look forward to making this on Saturday. I'm also going to try the zucchini pizza bites as they sound really, really good. I look forward to browsing this site to make Weight Watchers fun. It has definitely been bookmarked not only on my laptop, but also my iPad. Thanks Gina!
This was absolutely yummy! Everyone loved it! I had it for dinner and then lunch for the week. Thanks love this site!!
This was so incredibly delicious. When I first tasted the sauce I was pleasantly surprised at how rich it tasted, especially considering that skim milk was used. I gobbled this up.
Thank you so much for making Weight Watchers easier and more fun to follow. There's so much to be said for a healthy, comfort food that isn't going to cost too many points. Thanks again!
Made this last night and the whole family loved it!!!!
Amy, cut the spaghetti squash in half and put it insides down in about 1/4 inch of water and microwave for ~10 minutes depending on how big the squash is. I did ~8 minutes for each half, separately. To test if it's ready, just press the rind; it's ready if it gives in.
I made this last Thursday, and my husband couldn't get enough! I beat him to the left overs on Sunday, and he was so bummed he didn't get anymore. I baked some chicken breasts while the spaghetti squash was cooking, cut them up into cubes, and added them to them mixture. It turned out so great! I will definitely make this again soon!
I am looking to make this tonight. I have never roasted/cooked a spaghetti squash. I read thru the comments and noticed a few for roasting in the oven and microwave options. Is there going to be a taste differnce for one method over the other? It looks like microwaving would save some time; cooking about 20 minutes the spaghetti squash (that has been pricked/poked) correct?
I have to add my comments to the long line of comments – this stuff is awesome!! I was sure the points were wrong because it's so good (I always think that about your recipes and they are always right!!) My husband was also skeptical but loved it. I eat it alone for lunch but when I served it for dinner I made chicken breasts cooked on top of the stove with oo spray, sprinkled with cayenne pepper and garlic salt – or chicken sausage. I love your site – always telling my coworkers and friends to look at it.
LOL, well I'm glad you think so! That means they don't taste light 🙂
I agree with Kerri-hudsongirl2003 – this is at the top of my very long list of Skinnytaste favorites. We added sliced baby bella mushrooms: delicious! Thank you so much Gina!
so so so so so good! made it with kale because I had it on hand, definitely one of my favorite ways to eat spaghetti squash!
This was just unbelievably delicious and satisfying! It is in my top 5 Skinnytaste recipes and believe me I have made TONS!!!!
What a great idea! I am trying cooking with spaghetti squash for the first time and this dish is in the oven right now. I tasted some from the spoon and it's yummy. However, mine is more like soup 🙁 I was going to add in more cheese, but I had already calculated the WW points plus value and didn't want to adjust it! Way healthier alternative to pasta – glad I came across it!
Gina, this looks AMAZING, as do all your recipes. I will have some leftover buttermilk from your cauliflower mash (a huge fav of both mine AND my full-fat-loving husband's) – do you think that would work in place of skim? If so, any idea how it would affect the Points+ value?
THANK YOU as always for the inspiration and deliciousness!!
Never tried it with buttermilk, I don't think the points will change, if so only by 1 pt but I'm guessing.
Well, I decided to give it a go and thought I'd report back 🙂 I tried it with the buttermilk tonight and it was delicious!! I reduced it on the stovetop for longer (more like 5 mins), and might have even gone a couple mins extra next time, but it worked perfectly well. Served with roasted brussels sprouts for a classic, sub-10 point plus comfort meal!
THANK YOU GINA, you are a lifesaver – never could have stuck with WW without you!!
While my family and I enjoy all of your recipes, I made this one last night and it was AMAZING! I'm only bummed I didnt make a double portion. Thank you!!!
This was so good! I made it with broccoli instead of spinach. Next time I'm going to toss the broccoli in the sauce before mixing it in with the squash so that it gets fully covered, because some of it tasted burnt. That was my fault, though, not the recipe's.
I am new to the world of blogging but felt compelled to say how wonderful and fun this site is. I have been using recipes for a few years on this site and have never been dissapointed. THank you Gina.
Also,,, my very picky dauagter after some coaxing not to get hung up on the squash instead of pasta loved it!!
I forgot to mention that mine came out with a different PP value but I think it's because I used Skim Plus milk (which has a higher PP value) than regular skim. Anyone making any changes should just plug it into recipe builder to find out the new PP value.
I made this tonight and I LOVED it. I wasn't sure if the cheese sauce would be enough but it coated everything perfectly. It did come out a little liquidy once I baked it even though once I mixed everything it wasn't liquidy. I might try what someone else said about straining the squash. But I just used a slotted spoon to scoop my portion and there wasn't as much liquid. It was just the right amount of cheesy. I would definitely make it again and maybe use broccoli. I love how the cheese sauce came out and I might use that to some veggies. Who doesn't love cheese?!
Thanks Gina for sharing another wonderful recipe!
Hi Gina, I'll be making this tonight. Is it possible to freeze the leftovers? Also, when would you add things like broccoli, zucchini, etc?
made this for lunch today. it was wonderful! thank you so much!
Oh my this was delicious. My picky hubby even had seconds. Only thing was that the spaghetti squash was crunchy… I think I need to leave it in the oven longer next time…
This looks so yummy..Gina, what would you serve this with?
Just made it and ate it…….delicious! The only thing is that it was a little too liquidity for me. Going to try cutting the milk down to one cup next time and see if that is better.
Totally tried this last night and LOVED IT!!! my sis and i are trying to eat better and trying alot of new things and this will definitely be on the menu again! thanks!!!
Made this tonight and it was AMAZING! Can't wait to check out other recipes of yours!
THANKS!
So excited about this recipe! I'm making it tonight, but adding some shrimp to get protein! Hopefully an amazing meal!
LOVED this. I was craving something cheesey and this hit the spot!! Gina you have made me a spaghetti squash convert, picked up 2 more at the grocery and can't wait to make more!
YAY!
This was GREAT! I added a bit of broccoli and skipped the parmesan, but it was really good with grilled chicken! Thank you =)
Made this tonight and it was soooo yummy! It was amazing as written, but next time I think I'll add Mrs. Dash Chipotle seasoning, broccoli and some turkey sausage. Thanks so much!
I made this tonight for a different kind of "pasta" night. It got 5 Stars from my Hubby as well. It was served with left over Chinese BBQ Pork that was homemade as well.
I made personal adjustments to the recipe. It probably took closer to 7-8 minutes for the sauce to thicken up and the tempurature was too high at 375F and made the squash too cooked. 350F is better. But, that is why you wanted the feedback. Great recipe.
This was very yummy, but a little watery. Any suggestions to avoid that? I did make it with brown rice flour, not sure if that made the difference.
It may have, I think simmering it longer so it thickens would fix it.
This was delicious! My husband & daughter loved it!
Thank you, Gina! Another fantastic recipe! I wanted a little spice, so I added a chopped jalapeno and a small can of diced green chiles. I also halved the cheddar and replaced it with 4 oz. of pepperjack cheese. OH. MY. So good! According to my WW Recipe Builder, the pepperjack upped the WW points to 9 points for 6 large servings. It made a lot, thankfully, and we can't wait for dinner tonight! You rock!
Is this supposed to be a main dish or a side dish? If I wanted it to be a side, do you think I should/could cut the recipe in half?
As a side, I think it serves double, 1/2 cup.
I made this last night exactly as written! Delicious!!!!!!
This was amazing! But I have a few things to add:
1. If you plan to eat it again later, dont add the spinach. It turned into the consistancy of canned spinach (eeeek) and my husband was not happy! I think broccoli would be great!
2. Mine was soupy. i think its because the oven makes the squash release its moisture more. So, next time, Ill just stick mine under the broiler to melt the cheese and toast the breadcrumb but not realy bake it.
SO SO SO GOOD!
I made this and it is delicious! Mine did come out a little watery, I would recommend adding a little less broth and milk
*two of them
I used this as a base for an all-in-one meal last night … I added garlic, mushrooms, sweet peas and turkey bacon, and used a mixture of cheddar and mozzarella cheese. Let me say this … we've eaten A LOT of spaghetti squash in MANY different ways and this was by far the BEST spaghetti squash we've ever had. My boyfriend's brother was over as well and I barely managed to hide a small portion for my lunch today before the two of the devoured every last bite. I have three more squashes at home and I can guarantee at least one of them will be prepared in exactly this same way. So thank you for the inspiration!
YAY, love all the variations!
Mine came out really soupy, any suggestion?
Simmer the sauce longer so it thickens before adding the cheese.
It will be good left over though! 🙂
It will be good left over though! 🙂
This was amazing!
This is the first time I ever tried spaghetti squash and this recipe is delicious! My husband loves it too. I made it ahead and baked it a few hours later. I used a whole 6 oz bag of baby spinach instead of the 4 oz listed. It is light and delicate, yet holds up well and is a very complimentary side dish. It makes a lot for just 2 people, but there won't be a problem finishing it up. As Gina said, it reheats well. One reader commented on excess liquid with spaghetti squash, but I didn't have that problem with this recipe until it sat in the refrigerator for a couple of days – then I just poured the excess liquid off. This recipe is definitely a keeper! I plan to serve it the next time I have company.
Made this yesterday with my hubby looking over my shoulder. As a longtime hater of spaghetti squash, he wasn't very pleased with my choice to make this. But the smell coming out of the oven… YUM (his comment… "wow that's better than I expected")! I caught him digging into a piece while it was cooling and he admitted this recipe made him a convert. You are wonderful in the kitchen, Gina! Never stop coming up with these wonderful recipes!
Thanks, I think this is the recipe that may have converted my husband as well.
By far, one of your best ideas. I added a little hot sauce, Italian dry seasonings and garlic powder. Got very excited when I realized 8 oz of cheese was not just one cup! Had seen a full fat version of this recipe and realize now that it's not even remotely worth it.
This was amazing!! Made it last night and wasn't quite sure if my hubby would like it. He's never had spaghetti squash. He absolutely LOVED it!!! He also said that it didn't make him feel blaoted after 2 servings and didn't upset his tummy. YAY!!! It tastes like a dish you'd have at a swanky restaurant. I can't wait to make it again!!! LOVE, LOVE, LOVE it <3
I'm not a huge squash fan, but this recipe might have turned me into one! I used only a quarter of the cheese it calls for and added some garlic pesto and mushrooms. It was a delicious twist with even less fat!
Another home-run Gina! I truly adore this dish and it makes me sad to think Spaghetti squash is seasonal. I could eat this dish all year long!!
This looks so yummy! I can't wait to try it….as a side note, I microwave my squash for 1-2 minutes BEFORE cutting to soften it up…..seems to help a little.
Your recipes ROCK Gina 🙂 This was soooo delicious…it almost felt like I was cheating. I have tried numerous recipes from this site, and they were all amazing!! Keep em coming! You are helping in my weight loss journey…I'm less than a pound from goal weight!
I've never tried or even cooked spaghetti squash before and when I saw this recipe, I HAD to try it so. I'm making it right now and I tasted it before it went into the oven and holy snikees it's SO delicious! I've cooked many of your recipes and you've transformed me into a better cook. Thank you so much!
THIS IS SO GOOD! This was my first experience with a spaghetti squash and I didn't really know what to expect. Thanks for another great recipe!!
This was delicious! Made this as a side to your baked parm chicken, and my boyfriend and I just devoured every bite! I've been in a cooking rut…you're wonderful recipes have re-awaken my love for healthy cooking! Love your site, keep up the great work!!!
This was wonderful-I had a bag of baby arugula, so I used that instead of spinach. It was the perfect side to chicken and french bread. Thank you!
Made this last night, and I think it's maybe my favorite spaghetti squash recipe I've tried on here so far. Fabulous idea, keep up the great work!
Made this dish last night and it was delicious! I will definitely pass this recipe along. Thank you for sharing!!
this may be the most delicious dish i've ever eaten – amazing! and the 1st time i've had spaghetti squash – yum!
Gina. I love you.
This was delish. Its our new skinnytaste favorite!
Replace the chicken broth with vegetable broth (I would add scallions and black pepper to the vegetable broth) and you will have a non-meat, vegetarian recipe.
This was so good that I can't wait to eat the leftovers tomorrow!
Made this tonight – AMAZING!!!!! I'll be packing up for my lunches for the rest of the week; thanks for this incredible recipe!!!
This was so tasty. Seriously, one of my faves.
I made this for dinner last night, but I added turkey sausage that I already had. I removed the sausage from the casing, browned and added to the mixture before it was baked! It was a huge hit!!!
im currently cooking mine with extra lean turkey. cant wait to tru 🙂
Made this for dinner last night with a small piece of chix on the side. Everyone loved it! I cut down on the squash cooking time by microwaving for 14 minutes cut side down on a wet papertowel. It was yummy! Thank you!
I just made this, it is so creamy and yummy and even my 15 month son loved it. AWESOME!!!!
Made it tonight. Followed recipe exactly. Absolutely yummy! Don't feel bloated afterwards since it's made with spaghetti squash. Thanks for sharing. 🙂
wow. so good. I had never had spaghetti squash before but now it is one of my new favs. Thank you!
I just made this, and OH MY GOSH….it's delicious!!! It was my first time cooking with (and eating!) spaghetti squash, and it was wonderful. I used frozen spinach (thawed and squeezed dry) since I didn't have fresh on hand. It turned out really well. Thanks for the great recipe!!
I made this with canned green beans instead of spinach!
ewww
I made this tonight, it was my first time making spaghetti squash and I thought it was good, I liked that it did not get mushy.
I had such a hard time cutting the squash before I cooked it though, I'm glad I didn't lose a finger!
For a large Spaghetti Squash, I prick it all over with a meat skewer or
a two-pronged meat fork with SHARP points.
Place it in a shallow, foil-lined baking pan and roast it
at 375 degrees for approximately 1 hour.
You can check it at 45 minutes …….size matters and the squash
may be done before 60 minutes.
Cool – cut it in half – scoop out the seeds and use a
regular dinner fork to shred the squash into spaghetti
like strands.
What to you look for to see if it is cooked?
Cook it in the microwave. When a long fork slides in easily, it's done. 15 to 20 min does the trick.
Throw in in the microwave whole (uncut) for a couple minutes, 3-5 and then take it out and cut it in half. It's MUCH easier
A post earlier mentioned that the squash doesn't get as sweet when you microwave it. I've always roasted mine but never microwaved it. I would like to try that but not if you think at the expense of flavor?
make sure you pierce holes if you nuke it so it doesn't explode in your microwave
Thank you for your help!!!
To cut down on time, I microwave my spaghetti squash. It also cuts down a bit on the sweet taste as it doesn't get roasted. I like the sweet taste with the cheese sauce but not in some other recipes.
how long in microwave please I simply can't cut the squash. I joked with my son that we should get a machete
So here is the dish on this dish…Just made this and it is so delicious. I did not have spinach so I subsituted w/Kale. I will make this again. My next Quiona dish will be making it like a baked ziti. Thank you Gina for all your wonderful recipes!!!
great idea with the kale!
Will vegetable broth work in place of the chicken broth? I would like to keep it kosher? It looks like a delicious dish!
Yes, absolutely.
What are your thoughts on freezing this. I am an empty nester and it is too much for 2. I would like to freeze in individual servings.
I find freezing spaghetti squash makes it kinda tough and releases a lot of water, even if it's already cooked.
This was absolutely DELICIOUS!!!! I check your website each day to see if there are new recipes. I saw this this morning and made sure to go to the store and buy spaghetti squash. I ended up making it for lunch. With your help (and delicious recipes), my hubby and I have each lost 27 lbs following WW (around 55lbs altogether). Thank you for all of your great ideas and having the PP+ values figured out. Keep it up! 🙂
i have tried gluten free flours and haven't gotten a result similar to regular flour. Has anyone had any luck and what kind of flour did you use?
I tend to use rice flour and it works perfectly well!
Sweet rice flour is the best for stuff like this. I do a one-to-one substitution.
coconut flower works great
I use Bob's Red Mill gluten free all-purpose flour and it works really well. I haven't tried it in this particular recipe though.
Every time I make Spaghetti Squash it has a lot of liquid after it comes out of the oven. Is there something I am doing wrong? I have tried to let it sit for a while after it cook, but that doesn't seem to help either. I really want to try this dish, but I'm afraid it will be watery….anyone have any suggestions????
Are you roasting them cut side down or cut side up? I do mine cut side down, and that seems to work well.
Cut side down…. 🙁
I've had the same problem and now I ALWAYS put it in a colander afterwards then squeeze the majority of water out. It works!
I cook my spaghetti squash in the microwave. Takes about 15 minutes. No hassle.
Microwave is so easy! l've done both and it turns out just as good in the microwave so may as well do that! I cut mine in half, scrap the seeds out, put them in cut side up with a little water and cook in 4 min intervals. done to perfection in about 15 like Debbi says! 🙂 Saves time too!!
I also do mine in the microwave and never have liquid. But wear oven mitts because they get HOT!!! And this recipe is gonna be made at my house pronto!!!
Before shredding, just spill the excess liquid out. No need to squeeze.
Cook the spaghetti squash cut side down but as soon as you take them out of the oven flip them over to cool. If you let them cool cut side down you get soggy strands.
Only time my spaghetti squash is watery is when I overcook it. Possible?
Hi….I normally bake the squash for 40 minutes and tonight I baked my squash for the hour and it was really runny so I am guessing that you are baking it for too long. I am never sure what a small versus large one is so I am assuming the ones I buy locally are smaller. Try basking it for less time…
Can I use all chicken broth instead of milk? I would like this to be dairy free for me and I have a great dairy free cheese I like (Daiya) however I don't like the taste of almond milk in savoury recipes. Perhaps I could use soy milk? However I would prefer to use just broth and I'm wondering how you think that would turn out. Thank you! Love your recipes! xxoo
I would be guessing, not so sure.
I use unsweetened plain Coconut Milk by SoDelicious in my cooking – I think it has a good consistency and doesn't leave a weird taste.
Soy milk will not thicken. I've tried it in several recipes. Tried rice milk tonight w/ this recipe and again it doesn't thicken. It's still good just a bit runny. Next time powder milk.
Not sure if you can get the cream consistency from the broth. I would try another type of milk. I used coconut milk and it was amazing! Or try rice milk, hemp milk, flax milk. The options are endless.
I would also like to note that using vegetable broth instead of the chicken broth would significantly change the taste. I hate vegetable broth. I use onion soup instead. Just another idea for those looking for vegetarian options. 🙂
I always use almond milk in place of milk and it works great. Give that a go for dairy free
As another reader commented above, I also came to your site for another spaghetti squash recipe, found this, and made it tonight. We added a few additional vegetables…broccoli, mushrooms, and some red and orange bell peppers. SO DELICIOUS! This is my new go to spaghetti squash recipe.
going to try this… much like every other thing you post. I'm addicted to you, afterall. 🙂
Gina, I look forward to seeing your recipes every day! You have made cooking easy, and you have given me so many ideas – I am trying new things and learning new things every day. Thank you for your delicious, healthy recipes! XOXO
I was craving some spaghetti squash for dinner tonight and imagine my happiness when I came to your website to check your recipes and your newest recipe is a spaghetti squash recipe! Plus, I had all of the ingredients. It is in my oven right now and I will say it tasted delicious before I put it in the oven so it HAS to taste even better when I take it out.
I'll also admit to licking my whisk and mixing spoon to tide me over while it was in the oven…
It came out amazing!
Mine is currently in the oven and I also admit to licking the spoon before putting it in and YUM!
MMM I LOVE LOVE spaghetti squash and this recipe looks delicious. I wonder if it could be duplicated with butternut or acorn squash.. YUMMMM!
it might be quite nice. I grabbed a quattro fromaggi cheese blend to use instead of cheddar, and the nuttiness that this blend has would pair quite nicely with butternut. Of course, since butternut doesn't shred like spaghetti squash, we'd have to cube and roast it. But I bet it would taste wonderful! (A hint of nutmeg in the cheese sauce would go well with the creamy sauce, the spinach, and the squash!)
I wouldn't think so. Spaghetti squash is very different from acorn or butternut. It is much lighter and comes out in strands.
I have not tried this yet, but did buy spaghetti squash to try one of your other recipes this week. Maybe I will do this one instead. I am making your pasta fagioli right now and had to comment. You are truly talented in the kitchen. Almost every meal I make comes from your site. Thank you for sharing your gift with me. I will be buying a cookbook when it is complete!
I fixed this today and found it really bland. I cooked it as directed, what could you add to give it some extra flavor besides just the cheese?
There is a cook book???????????
Yes….The Skinnytaste Cookbook!….. http://amzn.com/0385345623