If you’re looking for a dish that’s both indulgent and wholesome, this Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter is the perfect balance. It’s creamy, savory, and loaded with flavor, yet it feels surprisingly light. The natural sweetness of the roasted spaghetti squash pairs beautifully with the rich, garlicky sage butter and melty cheese. I love making this on chilly evenings when I crave something comforting but want to skip the heavy pasta. It’s a low-carb, gluten-free option that still satisfies every craving for a cheesy, buttery meal. Whether served as a main course or a decadent side, this dish transforms simple ingredients into something truly special.
Why You’ll Love This Recipe
This dish captures the essence of comfort food with a healthier twist. The roasted spaghetti squash strands mimic pasta while soaking up the garlic sage butter like a dream. The creamy spinach-cheese filling adds a luscious texture, making every bite irresistible. It’s easy enough for a weeknight dinner yet elegant enough for entertaining.
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Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter
- Total Time: 1 hr 5 mins
- Yield: 2 servings
- Diet: Vegetarian
Description
This Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter is a cozy, low-carb comfort meal. Roasted spaghetti squash is filled with a creamy spinach and cheese mixture, then drizzled with fragrant garlic sage butter for a rich and satisfying dish.
Ingredients
- 1 medium spaghetti squash (about 2 lbs)
- 2 cups fresh spinach, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- 4 fresh sage leaves, finely chopped
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes for heat
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut spaghetti squash in half lengthwise and scoop out seeds. Brush the inside with olive oil, season with salt and pepper, and place cut side down on the baking sheet.
- Roast for 35–40 minutes, or until tender. Remove from oven and let cool slightly.
- Meanwhile, heat a skillet over medium heat. Add 1 tsp olive oil and garlic; sauté until fragrant, about 30 seconds. Add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, mix ricotta, mozzarella, Parmesan, and cooked spinach. Season with salt, pepper, and a pinch of red pepper flakes if desired.
- Using a fork, scrape the squash strands to loosen them, then mix lightly with the spinach-cheese mixture inside each squash half.
- Return stuffed squash halves to the oven and bake for an additional 10 minutes, until cheese is melted and bubbly.
- While baking, melt butter in a small pan over medium heat. Add sage leaves and cook until butter begins to brown and smells nutty. Remove from heat.
- Drizzle garlic sage butter over each stuffed squash before serving.
Notes
- For extra creaminess, stir in a spoonful of cream cheese to the filling.
- Can be made vegetarian-friendly using plant-based cheese alternatives.
- Pairs beautifully with a crisp green salad or roasted chicken.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Spaghetti squash
The star of the dish, spaghetti squash creates delicate, noodle-like strands when roasted. Its mild flavor serves as a perfect base for the rich filling.
Fresh spinach
Adds a burst of color, nutrition, and freshness. Sautéed briefly before mixing, it balances the richness of the cheese and butter.
Ricotta cheese
Gives the filling a creamy, velvety consistency. It blends beautifully with the spinach and helps bind everything together.
Mozzarella cheese
Provides that signature cheesy pull and melts to perfection over the stuffed squash.
Parmesan cheese
Adds sharpness and depth to the filling, enhancing the savory notes.
Butter
The foundation of the garlic sage sauce — rich, aromatic, and deeply flavorful.
Fresh sage leaves
When sautéed in butter, sage releases a nutty, earthy aroma that elevates the dish beautifully.
Garlic
Brings a punch of flavor to the butter sauce and complements the cheese and greens.
Olive oil
Used to roast the squash, giving it a slightly caramelized edge and tender texture.
Salt and black pepper
Simple but essential seasonings that balance and highlight every flavor in the dish.
Directions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the flesh with olive oil, salt, and pepper.
- Roast cut side down on a baking sheet for 35–40 minutes, until the strands easily pull apart with a fork.
- Prepare the filling: In a skillet, heat a bit of butter and sauté spinach until wilted. Add ricotta, half of the mozzarella, Parmesan, salt, and pepper. Stir until well combined and creamy.
- Make the garlic sage butter: In a small pan, melt butter over medium heat. Add chopped garlic and fresh sage leaves. Cook until fragrant and the sage turns crisp.
- Stuff the squash: Use a fork to fluff the roasted squash strands slightly, then mix in the creamy spinach filling directly in the shells.
- Top with remaining mozzarella and drizzle with the garlic sage butter.
- Bake again for 10–15 minutes until the cheese is bubbly and golden.
- Serve hot, garnished with extra sage or a sprinkle of Parmesan.
Equipment needed
- Baking sheet
- Sharp knife
- Large skillet
- Mixing bowl
- Small saucepan
- Fork or spoon
- Oven-safe dish
Servings and timing
This recipe makes 2 large servings or 4 smaller portions.
Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. Avoid freezing, as the cheese and squash can release excess water when thawed.
Variations and Customizations
Add Protein
Mix in cooked chicken, turkey, or shrimp to turn this into a complete meal.
Mushroom and Spinach Version
Add sautéed mushrooms for an earthy depth that pairs wonderfully with the sage butter.
Extra Cheesy Delight
Use a blend of mozzarella, fontina, and provolone for more complex, gooey flavor.
Spicy Kick
Add crushed red pepper flakes or a pinch of cayenne for a subtle heat.
Herb Substitutions
Replace sage with thyme or rosemary for a different aromatic twist.
Vegan Option
Use dairy-free cheese and plant-based butter for a vegan-friendly adaptation.
Pesto Infusion
Mix a spoonful of pesto into the filling for a fresh, herby upgrade.
FAQs
Can I cook the squash in the microwave instead of roasting?
Yes, place the halves cut side down in a microwave-safe dish with a bit of water and cook for 10–12 minutes until tender.
How do I prevent watery squash?
Roast cut side down and let it rest for a few minutes before stuffing to release excess moisture.
Can I make this ahead of time?
Yes, assemble everything and refrigerate. Bake just before serving for the best texture.
Can I use frozen spinach?
Absolutely. Just thaw it completely and squeeze out all excess water before using.
What cheese substitutes work well?
Cottage cheese can replace ricotta, and Monterey Jack or Gruyère can substitute mozzarella.
Can I skip the sage?
Yes, though the sage adds wonderful depth. You can replace it with thyme or parsley.
How do I know when it’s done baking?
When the cheese is bubbling and lightly golden on top, it’s ready.
What can I serve it with?
It pairs beautifully with grilled chicken, roasted vegetables, or a crisp salad.
Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free.
Can I make this dairy-free?
Yes, use plant-based cheese and butter alternatives — it still tastes rich and satisfying.
Conclusion
Cheesy Spinach Stuffed Spaghetti Squash with Garlic Sage Butter is the definition of guilt-free comfort food. It combines the best of creamy, cheesy indulgence with wholesome ingredients that leave you feeling nourished, not heavy. With its irresistible aroma and golden-baked top, this dish is perfect for cozy dinners or when you simply want something special without spending hours in the kitchen.
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