This Cheesy Spaghetti Squash Dish Is A Total Kid Pleaser (No, Really)

  • It’s true: My kids love this Cheesy Spaghetti Squash recipe. When I served this amazing dish the other night, they devoured it. Not a speck left on the plate AND requests for seconds! Seriously, they asked for seconds and there was no ulterior motive! Not only is spaghetti squash delicious, but it’s fun — after all, the squash is in fact reminiscent of spaghetti — pasta! Everyone at the table enjoyed this hearty, comforting, vegetarian plate.  And I love that it is easy to make and can be served as a side dish or a main course!


    Want to make this Cheesy Spaghetti Squash recipe for your family? Follow the easy recipe below!

    Cheesy Spaghetti Squash with Spinach Recipe

    When I served this amazing dish the other night, my kids devoured it. Here's to hoping yours will, too.

    Prep Time:
    Servings: 4


    • spaghetti squash: 1 (approximately 5-pound) squash
    • olive oil: a drizzle for the squash and sauté pan
    • yellow onion, finely chopped: ½ cup
    • garlic, minced: 1 teaspoon
    • nutmeg: pinch
    • salt and pepper: to taste
    • Asiago cheese, grated: 1 cup
    • Parmesan cheese, grated: 1 cup


    Step 1:  Preheat the oven to 400 degrees F and adjust a rack to the center.

    Step 2: Cut about an inch off of the stem end of the squash. Place the squash on the flat base you’ve just made and use a large chef’s knife to slice it down the center, vertically. Use a metal spoon to gently scrape out the seeds from both halves. Do not worry about the stringy insides left from the seeds.

    spoon-seeds-spaghetti squash-yellow
    spaghetti-squash-seeds removed-yellow
    Step 3:
    Drizzle a bit of olive oil on a baking sheet and place both halves of the squash, round side up on the sheet. Roast in the preheated 400 degree F oven until they’re soft, about 40 minutes. 

    Step 4: While the squash is roasting, coat the bottom of a large sauté pan with olive oil, and place it over medium heat.  Add the onion and garlic and, stirring often, cook until soft, about 5 minutes.  Add the spinach in two batches and cook to wilt, about 2 minutes. Sprinkle with the nutmeg and season to taste with salt and pepper. (Here’s How to Season to Taste.)

    Step 5: Use kitchen tongs to carefully turn the squash over to let it cool for a few minutes.  Then use a fork to very gently pull the flesh away from the skin. It will naturally come off in strings. Turn the oven down to 375 degrees F.

    spaghetti squash-strings
    Step 6:
    Add the squash to a large mixing bowl and let it cool for at least 10 minutes. Use a spoon to get any extra strings from the inside of each squash half, and to smooth their surfaces. Add the spinach mixture and all but ¼ cup of each cheese, and stir to blend everything together.

    Step 7:  Divide the mixture among the two squash “bowls”, and top each one with a mixture of the remaining, combined ½ cup of cheese.

    foil-spaghetti squash-yellow-green
    Step 8:
    Place in the 375 degree F oven for about 10 minutes. The cheese on top should be melted and slightly golden. Let them cool for a few minutes and serve.