Lemon Garlic Parmesan Spaghetti Squash With Spinach

Make this bright and zesty garlic parmesan spaghetti squash with spinach and lemon for a delicious low-calorie dinner.

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Fall and winter are the seasons of indulging in cozy, comforting, and decadent food (especially around the holidays). But there are plenty of delicious seasonal veggies to incorporate into your cooking when you need a break from heavy, high-calorie meals – including spaghetti squash! When you’re craving both the comfort of a pasta dinner and the healthy feeling you get from eating your vegetables, try this lemon garlic parmesan spaghetti squash with spinach.

Spaghetti squash with spinach and lemon.

The first time we made spaghetti squash, we were floored by how delicious this vegetable “replacement” for spaghetti tasted. While spaghetti squash “noodles” don’t have quite the same chewy texture as real spaghetti, they’re a great vehicle for the types of sauces and seasonings you’d normally pair with pasta.

Spaghetti squash does a great job of taking on the flavors you add to the dish – which means that this healthy spaghetti squash dinner is bright and zesty (the lemon packs a punch!), cheesy, and garlicky. Along with plenty of spinach, this flavorful vegetarian meal provides enough protein to satisfy your appetite while still being low-calorie.

Lemon Garlic Parmesan Spaghetti Squash Ingredients

With just 5 main ingredients, this healthy baked spaghetti squash with spinach is super easy to make. Here are the main ingredients you’ll need, along with olive oil and salt:

  • Spaghetti squash
  • Garlic
  • Baby spinach
  • Ground sage
  • Lemon
  • Grated parmesan

To get about 2 servings, you can either use one large spaghetti squash (about the size of a loaf of bread) or two small squashes (about half the size of one large). Pick whatever looks the best at the grocery store for the freshest tasting results.

Lemon garlic parmesan spaghetti squash with spinach.

How To Make Garlic Parmesan Spaghetti Squash With Spinach

As it turns out, roasting spaghetti squash is pretty easy; however, we had no idea how to make spaghetti squash noodles the first time we made this for dinner! Thankfully, Love and Lemons has a great post on how to cook spaghetti squash here. We rely on this recipe (and recommend that you do, too!) – it’s the best way to make spaghetti squash noodles that come out perfectly tender every time.

While the spaghetti squash is in the oven, all you have to do is:

  1. Add olive oil and garlic to a large frying pan and heat over medium-low until fragrant, about 1 to 2 minutes.
  2. Add spinach to the pan in batches and sauté until wilted, about 8 to 10 minutes total.
  3. Season with ground sage and salt, and stir to combine, then set aside.

Once the spaghetti squash is done roasting, you can turn it into stringy spaghetti-like “noodles” by scraping at the flesh with a fork. Then:

  1. Transfer all the spaghetti squash to a large mixing bowl and add the sautéed spinach.
  2. Add grated parmesan cheese and lemon juice and stir to combine.
  3. Adjust salt to taste and serve!
A lemon garlic parmesan spinach spaghetti squash.

Serving Suggestions

You can either serve the spaghetti squash right out of the mixing bowl and spoon it into individual serving bowls, or transfer it back into the empty spaghetti squash shells. We prefer the latter option for a unique and beautiful presentation.

This cheesy garlic parmesan spaghetti squash goes great with a side of garlic bread or fresh Italian bread and dipping oils. It’s a super light meal on its own (one cup of plain spaghetti squash is only about 30 calories), so you’ll have plenty of room to enjoy some carbs with this healthy dinner

Notes On Scaling

This recipe is very easy to scale if you’re cooking for a larger crowd, for the holidays or a fancy dinner party. Just make sure to use a large enough sauté pan when cooking the spinach, so you have plenty of room for the large volume fresh spinach takes up before it wilts.

Storing & Reheating Lemon Garlic Spaghetti Squash With Spinach

If you have any leftover spaghetti squash, you can store it in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave for about 1 to 2 minutes per serving, stirring halfway through. Or, heat in a frying pan over medium-low heat until warmed through, stirring occasionally, about 5 to 8 minutes.

Spaghetti squash on a wood serving board.

Why You’ll Love This Recipe

Our lemon garlic parmesan spaghetti squash with spinach is light and healthy, yet super filling and satisfying. You can make it in about an hour from start to finish with very little hands-on cooking, making it an ideal option for lazy weeknights when you want to eat healthy but don’t have the energy to cook something more complex.

Plus, with how beautiful this dish looks served right in the spaghetti squash itself, you’ll want to make this recipe over and over again! Whether you add it to your dinner party menu or make a big batch to feed the family the night before Thanksgiving, you can count on this healthy recipe to make everyone’s bellies happy.

Try our lemon garlic parmesan spaghetti squash with spinach and make sure to leave a rating and a comment below to let us know what you think!


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5 from 2 votes

Lemon Garlic Parmesan Spaghetti Squash With Spinach

Make this bright and zesty garlic parmesan spaghetti squash with spinach and lemon for a delicious low-calorie dinner.
Servings 2 servings
Prep Time 10 minutes
Cook Time 52 minutes
Total Time 1 hour 2 minutes

Equipment

  • Large frying pan

Ingredients

  • 1 large spaghetti squash roasted
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 10 ounces baby spinach
  • ¼ teaspoon ground sage
  • 1 pinch salt
  • 3 tablespoons grated parmesan cheese
  • 1 medium lemon juiced

Instructions

  • First, prepare the spaghetti squash noodles according to the method outlined by Love and Lemons (linked in notes). This will take about 40 minutes.
  • While the squash is in the oven, add olive oil and garlic to a large frying pan over medium-low heat. Cook until fragrant, about 1 to 2 minutes.
  • Next, add the spinach to the pan in batches and sauté until wilted, about 8 to 10 minutes total. Season with ground sage and salt, stir to combine, and set aside.
  • Once the spaghetti squash is tender, transfer the cooked squash to a large mixing bowl. Add the sautéed spinach, grated parmesan cheese, and lemon juice and stir to combine.
  • Adjust salt to taste and serve. You can serve the squash in bowls, or transfer it back to the empty spaghetti squash shells for a unique presentation.

Notes

Spaghetti squash sizing: One large spaghetti squash (about the size of a loaf of sliced bread) will yield about 2 servings. You can also use 2 small spaghetti squashes for this recipe. Choose whatever looks the freshest at the grocery store.
Roasting spaghetti squash: We don’t mess with perfection, which is why we follow this method by Love and Lemons for roasting spaghetti squash! Start here and combine the “noodles” with the spinach, lemon, and grated parmesan.
Serving suggestions: This cheesy garlic parmesan spaghetti squash goes great with a side of garlic bread or fresh Italian bread and dipping oils. You can also pair it with a fresh salad for a super healthy meal.
Scaling: This recipe is very easy to scale if you’re cooking for a larger crowd, for the holidays or a fancy dinner party. Just make sure to use a large enough sauté pan when cooking the spinach.
Storing & reheating: Store leftover spaghetti squash in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 1 to 2 minutes per serving, stirring halfway through. Or, heat in a frying pan over medium-low heat until warmed through, stirring occasionally, about 5 to 8 minutes.
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Author: Nicole & Alex
Calories: 294kcal
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: garlic, healthy, lemon juice, lighter dishes, olive oil, parmesan, sage, salt, spaghetti squash, spinach, vegetarian

Nutrition

Calories: 294kcal | Carbohydrates: 45g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 346mg | Potassium: 1407mg | Fiber: 12g | Sugar: 15g | Vitamin A: 13949IU | Vitamin C: 79mg | Calcium: 335mg | Iron: 6mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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