If you’ve been searching for a lighter, vibrant twist on a comforting, cheesy pasta bake, you’re going to love this Creamy Pesto Spaghetti Squash. It delivers the satisfying bite and gooey melty cheese of a classic pasta casserole, but swaps noodles for roasted spaghetti squash strands, and brightens everything with fresh spinach and a hit of pesto. This dish is perfect for weeknight dinners, meal prep that keeps well, or when you want something cozy without feeling weighed down.

Why this recipe works: The spaghetti squash provides a slightly sweet, noodle-like base that soaks up a silky, cheesy pesto sauce. Cream cheese and parmesan make the sauce luxuriously creamy without a heavy cream base, while mozzarella melts into strings for that crowd-pleasing pull. A pinch of crushed red pepper adds warmth, and garlic powder keeps the flavor straightforward and pantry-friendly. The result is a harmonious balance of fresh, cheesy, and slightly spicy that’s ready in about an hour from start to finish.

Ingredients

▢1 spaghetti squash, halved and seeds removed
▢½ tsp garlic powder
▢2 oz. cream cheese
▢2 – 3 T pesto
▢½ c fresh chopped spinach
▢¼ c parmesan cheese, shredded
▢½ c mozzarella, shredded
▢1/4 tsp crushed red pepper
▢Olive Oil
▢sea salt and cracked pepper to taste

Prep & Cook Time

Prep time: 10 minutes
Roasting time: 40–45 minutes
Finishing time: 5–10 minutes
Total time: about 60 minutes

Equipment

Baking sheet
Sharp chef’s knife and spoon
Mixing bowl
Oven-safe baking dish or the squash shells themselves
Fork for shredding squash

Notes on Ingredients

Use good-quality pesto for the best flavor — store-bought or homemade both work nicely. The range of 2 to 3 tablespoons gives you control over how intense you want the basil and nut flavor to be. If you prefer a milder, creamier outcome, use 2 tablespoons; for more herbaceous punch, go with 3. The recipe calls for both parmesan and mozzarella: parmesan adds a salty, nutty backbone, while mozzarella gives that melty pull everyone loves. Adjust sea salt and cracked pepper at the end to taste, because the parmesan already contributes saltiness.

Step-by-Step Instructions

Follow these clear steps to make the best Creamy Pesto Spaghetti Squash. The directions are rewritten for clarity while keeping the same order and ingredient amounts provided.

Preheat and prepare the squash: Preheat the oven to 400°F (200°C). Place each halved spaghetti squash cut-side up on a baking sheet. Drizzle the cut sides with a little olive oil and sprinkle both halves with the ½ teaspoon of garlic powder, plus a pinch of sea salt and cracked pepper. Rub the oil and seasonings evenly over the cut surface.
Roast the squash: Roast the squash halves in the preheated oven for 40–45 minutes, or until the flesh is tender and the strands easily separate when scraped with a fork. Roasting time may vary slightly depending on the squash size; it’s done when the flesh yields without resistance.
Shred the squash strands: Remove the roasted squash from the oven and let it cool for a few minutes so you can handle it. Use a fork to gently rake through the flesh to create long, noodle-like strands. Transfer the strands to a large mixing bowl, leaving a small amount of squash in the shells if you plan to serve them as edible bowls.
Make the creamy pesto mix: While the squash is still warm, add the 2 oz. cream cheese to the bowl so it softens and blends more easily. Add 2–3 tablespoons of pesto (start with 2 and add more to taste), then stir until the cream cheese melts into the warm strands and forms a creamy coating. The heat from the squash helps create a smooth, saucy texture.
Add the greens and cheeses: Stir in the ½ cup of fresh chopped spinach until it wilts slightly from the residual heat. Next fold in ¼ cup shredded parmesan cheese and ½ cup shredded mozzarella, reserving a small handful of mozzarella for topping if you’d like a bubbly finish. Season with 1/4 teaspoon crushed red pepper, and taste for sea salt and cracked pepper, adjusting as needed.
Assemble for melting: If you’re using an oven-safe baking dish, transfer the creamy squash mixture to that dish. Alternatively, spoon the mixture back into the squash halves for a rustic presentation. Sprinkle the reserved mozzarella (if set aside) over the top so it can melt and get a slight golden color.
Bake to finish: Place the dish or stuffed squash shells back in the oven for 5–10 minutes at 375°F (190°C), or until the cheese is melted and lightly golden. Keep an eye on the top in the last few minutes so the cheese reaches your preferred level of browning without burning.
Serve and enjoy: Remove from the oven, let rest for a couple of minutes, then serve. Finish with a drizzle of olive oil, an extra sprinkle of cracked pepper, or a pinch more crushed red pepper if you like heat. Dig in while warm for the best texture and flavor.

Tips and Variations

Adjust pesto intensity: Use 2 tablespoons for a subtle pesto note or 3 tablespoons for a pronounced basil and garlic profile. Taste as you mix so it’s tailored to your preference.
Make it extra green: Stir in more fresh spinach or even arugula for peppery bite. Chopping the greens finely helps them integrate smoothly.
Add protein: For a heartier meal, fold in cooked shredded chicken or chickpeas. If adding chicken, warm it briefly with the squash to keep everything hot.
Make it nut-free: If your pesto contains pine nuts or other tree nuts, choose a nut-free pesto to accommodate allergies.
Hands-off roasting: For faster fork-ready strands, you can microwave the squash halves cut-side down on a microwave-safe plate for 8–12 minutes (time varies by squash size); then proceed with shredding and mixing. Oven roasting gives the best roasted flavor and slightly caramelized edges.
Presentation: Serving this in the roasted squash shells is pretty and practical — it keeps portions tidy and reduces dishes to clean.

Make-Ahead and Storage

This recipe stores well. Transfer cooled leftovers into an airtight container and refrigerate for up to 3–4 days. Reheat gently in a skillet over medium-low heat or in the oven until warmed through; a splash of milk or a little extra cream cheese can help revive the creaminess if it feels dry. You can also freeze portions, though the texture of the squash may soften a bit after freezing and thawing; for best results, freeze only for up to one month.

Serving Suggestions

Creamy Pesto Spaghetti Squash pairs beautifully with a crisp green salad, roasted vegetables, or a simple tomato salad to add brightness. A squeeze of fresh lemon over the finished dish lifts the flavors, and a side of crusty bread is perfect for mopping up any extra sauce. For a cheffy finishing touch, drizzle a teaspoon of high-quality olive oil or sprinkle a few toasted pine nuts over the top just before serving.

Frequently Asked Questions

Can I use more cheese? Absolutely. If you love cheese, increase the mozzarella or parmesan to suit your taste. Just remember that more cheese will make the dish richer and slightly saltier, so adjust seasoning accordingly.

Is spaghetti squash low carb? Spaghetti squash is lower in carbs than traditional pasta and adds extra vitamin A, C, and fiber. It’s a great option when you want the texture of noodles with a lighter calorie profile.

Can I make this dairy-free? You can swap the cream cheese for a dairy-free alternative and use a plant-based parmesan and mozzarella substitute. The texture will vary, but the pesto and spinach still shine through.

Final Thoughts

This Creamy Pesto Spaghetti Squash is proof that comfort food can be both nourishing and decadent. It’s quick enough for a weeknight but elegant enough to serve guests. The combination of roasted squash, creamy cheese, vibrant pesto, and fresh spinach keeps every bite balanced and delightful. Once you try it, this recipe will likely become a regular in your dinner rotation — simple, satisfying, and irresistible.

Ready to bake? Gather your spaghetti squash, cream cheese, pesto, cheeses, and spinach, and you’ll have a warm, cheesy, herby dinner on the table in about an hour. Enjoy!

Creamy Pesto Spaghetti Squash

A light, cheesy spaghetti squash stuffed with creamy pesto, spinach, and melted mozzarella.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 1

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

1 spaghetti squash halved and seeds removed
1/2 tsp garlic powder
2 oz cream cheese softened
2-3 Tbsp pesto
1/2 cup fresh spinach chopped
1/4 cup parmesan cheese shredded
1/2 cup mozzarella cheese shredded, divided (¼ cup for filling, remaining for topping)
1/4 tsp crushed red pepper
olive oil for brushing
sea salt and cracked black pepper to taste

Equipment

Sharp Knife
Spoon
baking sheet or pan
Mixing Bowl
Fork
Spoon or spatula
Oven

Method

Preheat the oven to 400°F (200°C).
Brush the cut sides of the spaghetti squash with a thin layer of olive oil and season with garlic powder, sea salt, and cracked black pepper.
Place the squash halves cut-side up on a baking sheet and roast for about 30 minutes, or until the flesh is tender and easily separates into strands.
Meanwhile, in a mixing bowl combine the softened cream cheese and 2–3 tablespoons pesto until smooth.
Add the chopped spinach, shredded Parmesan, and 1/4 cup shredded mozzarella to the pesto mixture; stir until evenly combined. Add a bit more cream cheese if the mixture is too thick.
When the squash is done, remove from the oven and let cool a few minutes. Use a fork to scrape the flesh into spaghetti-like strands, leaving the strands in the squash halves.
Divide the pesto-cream cheese mixture between the squash halves and stir it into the squash strands to combine and fluff them.
Sprinkle the remaining shredded mozzarella over each squash half and return to the oven. Bake about 10 minutes more, or until the cheese is melted and bubbly.
Remove from oven, sprinkle with crushed red pepper (and optional fresh herbs), and serve hot.