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TNH Test Kitchen: Cheesy spinach spaghetti squash boats

Alright Wildcats, it’s time to talk about gains. That’s right. #GAINS.

My personal body-building icon is the one and only Popeye the Sailor Man, mostly because his workout regimen seems to revolve more around eating than actually working out, and that’s something I can get down with. Like Popeye, spinach is actually one of my favorite foods, which means I should be pretty buff. Problem being, I generally like my leafy, green muscle fuel wrapped up in a…healthy…portion of carbs. In the interest of indulging my spinach-and-cheese love without the usual pasta delivery system, I turned to the closest thing I could find: spaghetti squash.squash2-copy

These spinach and cheese spaghetti squash boats are basically everything I love about lasagna, minus the pasta. Considering the added bonuses of being way easier to make and fitting a few more servings of veggies into the average day, this recipe is a ringer in my book. Follow it exactly, or take the general idea and mix in chicken, tomatoes or anything you’d like to make it your own. As always, happy cooking, ‘Cats!


2 medium spaghetti squash

1 bag fresh baby spinach

2 1/2 tbsp minced garlic

1 tsp olive oil

1/2 cup light cream

1 tbsp cream cheese

1/2 cup parmesan cheese

1 cup shredded mozzarella cheese

salt and pepper to taste


Preheat oven to 400 degrees F.

Slice spaghetti squash lengthwise and scoop out seeds. *tip: microwaving squash for about 5 minutes softens the skins and makes them easier to cut.

Lightly rub cut side of squash with olive oil. Roast cut-side down on rimmed baking sheet for 40 minutes.

While squash roasts, saute garlic and olive oil over medium-high heat.

Add spinach and stir until wilted. Add cream, cream cheese and parmesan and stir well. Season with salt and pepper and remove from heat.

When squash is done roasting, flip and separate strands with a fork.

Distribute sauce and mozzarella evenly over squash boats, stir to mix. Top with additional mozzarella if desired.

Bake at 350 degrees F for about 20 minutes. *set oven to broil for the last couple of minutes for a golden, crispy cheese topping.squash1-copy


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