Is baked spaghetti squash still a thing? Good—because I’m still obsessed. This pesto spaghetti squash, baked with creamy sautéed spinach and gooey fresh mozzarella, is my new favorite weeknight dinner.
Spaghetti squash is a great low-carb alternative to pasta, but many recipes leave me unsatisfied: they’re light on flavor or lacking the richness that makes a dish feel like a real meal. This recipe combines the squash’s delicate strands with a rich, cheesy spinach-pesto sauce and fresh mozzarella so each bite is satisfying, vegetable-forward, and comforting.
The technique is simple: partially soften the whole squash in the microwave, finish roasting it in the oven, then toss the strands with a creamy spinach mixture seasoned with pesto and Parmesan. Topped with fresh mozzarella and returned to the oven to melt and brown, it becomes a satisfying, one-dish dinner that still keeps carbs low. If you follow a low-carb or keto approach, this makes an excellent main course.
Why this pesto spaghetti squash works
There are three reasons this baked spaghetti squash recipe stands out: texture, flavor, and balance. The roasting develops a lightly sweet, tender strand texture. The sautéed spinach cooked with garlic, cream, pesto, and Parmesan builds depth and richness. Fresh mozzarella on top gives the dish a melty, golden finish. Together these elements make a vegetable-based meal that feels complete and satisfying.
Keto-friendly and veggie-packed
Because the base is spaghetti squash rather than pasta and the sauce relies on cream and cheese rather than starchy thickeners, this recipe fits well into lower-carb and keto meal plans without sacrificing comfort or flavor. At the same time it packs in nutrients from a large amount of fresh spinach, so it’s both hearty and vegetable-forward.
If you enjoy this hearty, cheesy spaghetti squash, try making it again with other add-ins such as cooked chicken, Italian sausage, or roasted mushrooms to increase protein and variety. Leftovers reheat well and make a great meal prep option.
Other recipes you might enjoy if you like this one include stuffed squash boats or quick spaghetti squash cooking methods. Try using similar sauces and toppings to vary the flavors while keeping the same comforting format.
📖 Recipe
Pesto Spaghetti Squash with Spinach and Mozzarella
A cheesy, rich baked pesto spaghetti squash recipe with sautéed spinach and fresh mozzarella. Great for weeknights and suitable for low-carb or keto meal plans.
Course: Dinner
Cuisine: American
Keywords: pesto, spaghetti squash, spinach, mozzarella
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 4 people
Author: Marianne
Ingredients
- 1 medium to large spaghetti squash
- 8 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons basil pesto
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 ounces fresh mozzarella, sliced
Instructions
- Preheat the oven to 425°F (220°C). Carefully pierce the whole spaghetti squash several times with a knife so steam can escape, then microwave the whole squash for 4 minutes to start the cooking process.
- Let the squash cool slightly, then cut it in half lengthwise and remove the seeds. (Tip: save and roast the seeds like pumpkin seeds if you like.)
- Brush a baking sheet or jelly roll pan with a little oil and place the squash halves cut-side down. Roast at 425°F for about 30 minutes, or until the squash is tender. Depending on the size, roasting may take up to 45 minutes.
- While the squash roasts, heat a large skillet over medium heat and add 1 tablespoon olive oil. Add minced garlic (optional) and the chopped spinach, cooking until wilted, about 2–3 minutes. Stir in the heavy cream, pesto, and Parmesan. Remove from heat and season with salt and pepper to taste.
- Remove the roasted squash from the oven and lower the oven temperature to 375°F (190°C). Using a fork, scrape the interior of each half to loosen the strands into “spaghetti.”
- Divide the creamy spinach mixture between the two squash halves and mix it gently with the strands so everything is evenly combined. Top each half with 3 ounces of sliced fresh mozzarella.
- Bake at 375°F for 20 minutes, then finish under the broiler for 1–2 minutes to brown the cheese if desired. Watch carefully to avoid burning.
Tips and Variations
– Make it heartier: stir in cooked shredded chicken, Italian sausage, or roasted mushrooms before topping with mozzarella.
– Dairy-free option: use a plant-based cream and dairy-free cheese, though texture and flavor will change.
– Storage: refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the oven or a skillet to retain texture.
– Make ahead: prepare the spinach cream mixture in advance and assemble just before baking for a quick finish.
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