Spanakopita-Stuffed Spaghetti Squash

This spanakopita-stuffed spaghetti squash brings the comforting flavor profile of a Greek-inspired spinach-and-feta filling into a vegetable-forward format. Spaghetti squash is known for its mild taste and its signature strands, which pull apart into spaghetti-like ribbons once cooked. In this recipe, those tender strands become the base for a warm, fragrant mixture of feta, garlic, baby spinach, dill, lemon juice, and nutmeg—bright yet cozy, with a gently spicy finish from crushed red pepper.

Why spaghetti squash works well here

Spaghetti squash is especially useful when you want a satisfying, low-carb-style meal that still feels hearty. Because its flavor is mild, it takes on the character of the ingredients mixed into it. Here, the squash halves bake cut-side up while feta and sliced garlic soften directly in the cavities. After baking, the squash strands are scraped out and tossed with the remaining ingredients, then returned to the shells and finished under the broiler with Parmesan.

Helpful tip for cutting spaghetti squash

If your squash is too tough to cut safely, there’s a practical workaround. Use a paring knife to make several slits in the skin along the line where you plan to slice it. Microwave the squash for about 3 minutes on high to soften it slightly, then cut it in half lengthwise. The slits help steam escape during microwaving.

Ingredients

• 1 medium (3 1/2-lb.) spaghetti squash, halved lengthwise and seeded
• 1/2 tsp. crushed red pepper, plus more for garnish
• 4 large cloves garlic, thinly sliced (about 1 1/2 Tbsp.)
• 1 7-oz. block feta cheese in brine, drained and halved lengthwise
• 1 5-oz. pkg. fresh baby spinach, coarsely chopped (about 5 cups)
• 1/4 cup chopped fresh dill, plus more for garnish
• 1 Tbsp. fresh lemon juice (from 1 lemon)
• 1/4 cup (about 1 oz.) grated Parmesan cheese

Method

1) Prep the oven and pan. Preheat the oven to 400°F with a rack in the center position. Line a large rimmed baking sheet with aluminum foil.

2) Season and fill the squash halves. Place the squash halves cut side up on the prepared baking sheet. Rub the cut sides with oil, then sprinkle the cavities with salt and crushed red pepper. Divide the sliced garlic between the halves. Top each half with one piece of feta.

3) Bake until tender. Bake until the squash flesh is tender, 50 minutes to 1 hour. If needed, tent with foil during the final 10 minutes to prevent the feta from overbrowning.

4) Scrape the strands and mix the filling. Remove the squash from the oven and preheat the broiler. Using a fork and tongs, carefully scrape the squash contents and long strands into a large bowl. Add spinach, stock, dill, lemon juice, and nutmeg; toss with tongs to combine.

5) Refill the shells and broil. Spoon the mixture back into the squash shells on the baking sheet. Sprinkle with Parmesan. Broil until the Parmesan is lightly browned, about 3 minutes.

6) Rest, slice, and garnish. Let the squash rest for 5 minutes, then slice each half crosswise. Garnish with additional crushed red pepper and dill.

What to expect when it’s done

The finished dish combines tender squash strands with softened feta and garlic, plus the freshness of dill and lemon juice. Nutmeg adds warmth and fragrance, while crushed red pepper provides gentle heat. A quick broil at the end lightly browns the Parmesan, giving the top a more savory finish without requiring a long bake.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, microwave at 50% power for 3 minutes, stirring the filling halfway through, until piping hot.