This Creamy Parmesan Spinach Spaghetti Squash is the perfect guilt-free, pasta substitute for any Meatless Monday meal!

If you’re a pasta lover like me, you will absolutely love this Creamy Parmesan Spinach Spaghetti Squash. I could easily eat pasta every night, because it’s quick, easy and tastes delicious. But sadly, I know that is not realistic to my waistline. Unfortunately, I cannot eat pasta every night and have to find ways to satisfy my hunger for it. Let’s be honest, we are all looking for substitutes with less guilt. Whether it be for pasta, meat, ice cream or pizza crust…We’re often looking for a tasty alternative. This recipe is not only easy to create, but it is also easy to please some of the pickiest of eaters. And sneak in veggies, too!

This recipe is not only a pasta-lover’s carb substitute. It is also the perfect recipe for a Meatless Monday. I am not a huge meat-eater as it is, so Meatless Mondays come easy to me. I actually look forward to them. They can be the perfect reset from your fun-filled weekend of happy hours and brunches. They get you ready to tackle your work week, by feeling healthy. Even if just for one day, because we all know Taco Tuesday is next. And I cannot say no to tacos. But, that is another story.

This spaghetti squash recipe is simple and worth the wait of the baking time. It is creamy and cheesy…Just enough to make you forget you are eating straight vegetables! Try this recipe for your next Meatless Monday, or impress one of your veggie-loving friends. After all, the squash cut in half is the perfect serving for two. It also pairs well with a bold red wine. Hint, hint.

Creamy Parmesan Spinach Spaghetti Squash Ingredients:

1 medium spaghetti squash

2 tsp olive oil

pinch of salt

2 cloves minced garlic

1 oz cream cheese

5 oz bag of fresh spinach

1/2 C heavy cream

3/4 C freshly grated Parmesan cheese

How to make Creamy Parmesan Spinach Spaghetti Squash:

1. Preheat oven to 400 degrees.

2. Cut spaghetti squash in half and remove seeds. Coat both sides of squash with a drizzle of olive oil. (Get the perfect drizzle with this adorable Rachel Ray EVOO dispenser.)Add a pinch of salt to the insides of squash.

3. Place halves of squash, face down, on baking sheet. Place on middle rack of oven and bake for 40 minutes.

4. In the meantime, start on the sauce. Heat large skillet to medium-high heat. Add remaining olive oil and minced garlic. (Because none of us really enjoy mincing, try this garlic press!) Saute until fragrant…About 1-2 minutes.

5. Add spinach and wilt down. Reduce heat to medium-low. Once the spinach is wilted down, stir in heavy cream, cream cheese and half of the Parmesan cheese. Melt down cheese and remove from heat.

6. After spaghetti squash is baked (will look soft to the touch), pull out and set oven to 375 degrees.

7. Separate and fluff out spaghetti squash with a fork.

8. Divide the sauce mixture to each of the halves of the spaghetti squash. Cover with remaining Parmesan cheese.

9. Place on middle rack and bake 20 minutes, until hot and bubbly.

10. Eat straight out of the squash skin and enjoy!

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Trying to get in even more veggies? You can easily add in mushrooms or cherry tomatoes to the sauce. Or, have a carnivore husband like mine? He adds grilled chicken to most of my Meatless Monday options…Not so meatless for him, but you get the point!