Spinach Stuffed Spaghetti Squash
A light, cheesy, nutrient-packed spaghetti squash stuffed with sautéed spinach, garlic, cherry tomatoes, and a creamy ricotta–feta blend. Perfect for a healthy lunch or dinner!
Prep: 10 minutes
Cook: 35–40 minutes
Total: 45–50 minutes
Servings:2
Ingredients
For the Squash
1 medium spaghetti squash, halved and seeded
1 tbsp olive oil
Salt & pepper
Spinach Filling
1 tbsp olive oil
3 cups fresh spinach, chopped
1 small onion, finely diced
2 cloves garlic, minced
½ cup cherry tomatoes, halved
¼ cup ricotta cheese
¼ cup crumbled feta
2 tbsp grated parmesan
½ tsp oregano
½ tsp chili flakes
Instructions
1. Roast the squash
Preheat oven to 200°C (400°F).
Brush squash halves with olive oil, salt, and pepper.
Place cut-side down on a baking sheet.
Bake 30–35 minutes or until strands shred easily.
2. Make the spinach filling
Heat oil in a pan.
Saute onion until soft.
Add garlic → cook 30 seconds.
Add spinach and cook until wilted.
Add cherry tomatoes.
Remove from heat and mix in ricotta, feta, parmesan, and oregano.
3. Stuff the squash
Shred the cooked squash with a fork to loosen the strands.
Add the spinach-cheese filling into each half.
Return to oven and bake 5–7 minutes until lightly golden.
Notes & Tips
Add cooked chicken for extra protein.
Swap ricotta with Greek yogurt for a lighter version.
Add olives or mushrooms for more Mediterranean flavor.
Nutritional Information
Calories: ~310 kcal
Protein: ~16 g
Carbs: ~32 g
Fat: ~14 g
Fiber: ~6 g