Creamy Spaghetti Squash


  • 6 cups spaghetti squash (1 large or 2 small)
  • 2 cups baby spinach
  • 1/2 cup yellow onion
  • 2 tablespoons chopped garlic
  • 3 tablespoons extra virgin olive oil (divided)
  • 1/2 cup sour cream
  • 1 egg
  • 1/2 cup shredded parmesan cheese (divided – half goes on top)
  • Salt
  • Pepper


  1. Pre-heat the oven to 400°F.
  2. Slice the spaghetti squash lengthwise and scoop out the seeds and center flesh.
  3. Drizzle with olive oil, salt and pepper and place cut-side down on a parchment lined baking sheet.
  4. Roast for 45 minutes until tender. Flip each half so the cut-side is face up and let rest 15-20 minutes to cool.
  5. While the spaghetti squash is cooling, dice the yellow onion and roughly chop the baby spinach.
  6. Add 1 tablespoon olive oil to a pan over low heat. Sauté the onions and garlic until translucent, add the spinach and stir for approximately 30 seconds until it starts to wilt.
  7. Once squash is cool, using a fork, scrape the spaghetti squash away from the skin into small strands.
  8. In a large bowl, mix the egg, sour cream and 1/4 cup of parmesan cheese, then add the spinach and onion mixture and the squash. Stir until fully combined.
  9. Spray an 8×8 glass baking dish with non-stick spray and add the spaghetti squash mixture, and then top with remaining 1/4 cup of parmesan cheese and bake and 30 minutes until golden brown on top.