Vegetarian Spaghetti Squash With Spinach And Comté Cheese

This Vegetarian Spaghetti Squash is stuffed with a creamy of spinach, nutty Comté cheese, and fragrant sage, and baked to golden perfection. Incredibly easy to prepare, most of the work happens right in the oven, delivering a stress-free, comforting dish that’s as flavorful as it is satisfying!

stings of a spaghetti squash mixed with creamy Comté cheese and spinach filling.

Table of Contents

Why you should try this recipe

Rich, and super flavorful – The combination of creamy spinach, nutty Comté, and aromatic sage baked into spaghetti squash makes for a comforting, super fragrant meal.
So easy to make – This recipe is mostly hands-off, with the oven doing all the heavy lifting, making it perfect for busy days or relaxing evenings. Love hands-off recipes? Try Gnocchi Alla Sorrentina, Coconut Rice, or Miso Glazed Eggplant for more simple and satisfying options.
Crowd-pleasing – Whether for a family dinner or entertaining guests, this dish will make your house smell wonderful and is bound to impress everyone around the table!

Unlock 5 secrets to making vegetarian cooking a breeze – FREE!

The ingredients you’ll need

spaghetti squash, grated Comté cheese, spinach, cream, olive oil, garlic, sage, thyme, salt and pepper.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Comté cheese – Comté aged 6 to 12 months strikes the perfect balance for this recipe—no need to use extra-matured Comté, which is more expensive and better enjoyed on its own. If Comté is not available, Fontina or matured white Cheddar are great alternatives.
Spinach – Fresh spinach is recommended, but frozen spinach works too—just make sure to thaw it before sautéing with garlic and olive oil. Leftovers can be used to make Cheese Tortellini With Spinach And Creamy Wine Sauce, Spinach Quiche With Goat Cheese, or Spinach Frittata With Feta And Cumin.
Sage and thyme – Sage is key in this recipe, perfectly complementing the flavors of spaghetti squash. Fresh sage provides a bolder, more aromatic flavor, but dried sage (1 teaspoon) works too. The same goes for thyme: fresh is best, though dried thyme (1 teaspoon) is a fine substitute.

Love Comté cheese? Check out my Authentic Gougères (French Cheese Puffs) and French Shirred Eggs!

How to make Vegetarian Spaghetti Squash?

(Note: please see the recipe card below for the complete written instructions and measurements.)

hands removing seeds from a spaghetti squash with a spoon.

Step 1. Prepare the squash – Preheat the oven to 400°F (200°C) with the fan on. Cut the spaghetti squash in half lengthwise, scoop out the seeds with a spoon, and place the halves cut-side up on a baking sheet or baking dish.

olive oil being brushed on top of two spaghetti squash halves.

Step 2. Pre-bake the squash – Brush the squash with olive oil, season with salt, and bake for 40 minutes, or until tender and lightly golden.

wilted spinach and garlic in a cast iron pan.

Step 3. Cook the spinach – While the squash is baking, heat olive oil in a pan, then add the spinach and minced garlic. Cook, stirring regularly, until the spinach is wilted.

hands chopping cooked spinach on a chopping board.

Step 4. Chop the spinach – Transfer the cooked spinach to a chopping board and chop it with a knife.

Comté, spinach and cream filling in a white bowl.

Step 5. Make the filling – In a bowl, combine the chopped spinach, grated Comté, heavy cream, herbs, salt, and pepper. Stir well and set aside.

pre-baked spaghetti squash stuffed with spinach and Comté cheese filling.

Step 6. Stuff the squash – Remove the squash from the oven and spoon the spinach and cheese filling into the squash halves.

stuffed spaghetti squash topped with grated Comté cheese.

Step 7. Finish baking – Top with the remaining grated Comté and return to the oven. Bake for another 25-30 minutes, or until golden brown on top and bubbling.

baked golden spaghetti squash with spinach filling on a pale blue plate.

Step 8. Serve and enjoy – Optionally, sprinkle with fresh thyme. Serve immediately, and using a fork, gently mix the spaghetti squash strands with the spinach Comté filling. Enjoy!

Nim Keys – Vegetarian Spaghetti Squash Tips

Choose a ripe squash – Look for spaghetti squash that is firm, free from soft spots, and has a rich yellow color for the best texture and flavor.
Cutting the squash – Some squashes have very hard skin, which can be dangerous to cut. If the squash is too hard, poke it with a fork, microwave in 1-minute bursts for about 4-5 minutes until soft, or roast the whole squash at 375°F (190°C) for 10-15 minutes to soften it for safer cutting.
Pre-bake the squash – Pre-baking ensures the squash is fully cooked through, and the filling is melted but not burnt. Skipping this step can leave some parts of the squash raw while the top becomes too dry.

Wine Pairing🍷

UNOAKED CHARDONNAY

An unoaked Chardonnay offers crisp acidity and subtle minerality that balance the creamy richness of the spinach and Comté. It also enhances the natural sweetness of the spaghetti squash while complementing the earthy sage.

WINE APPELLATION SUGGESTIONS

Chablis (Burgundy, France)

two stuffed spaghetti squash with spinach and cheese filling on a light blue plate.

Recipe FAQs

What is the best way to cut spaghetti squash?

The best way to cut spaghetti squash is to slice it in half to get the full potential of its stringy texture. Since the skin can be very tough and difficult to cut, make sure to use a sharp kitchen knife and be extra careful. To make cutting easier and safer, I recommend microwaving the squash or roasting it whole to soften it (see the Nim Keys -Recipe Tips section for more details).

Can I make Vegetarian Spaghetti Squash ahead of time?

Yes! The squash can be pre-baked, and the spinach filling can be prepared in advance and stored in the fridge for up to a day. When you’re ready to serve, simply stuff the squash, sprinkle with grated Comté, and bake for the remaining 25-30 minutes at 400°F fan (200°C).

How can I use the leftovers?

You can use leftovers in so many ways – throw them into a salad, stir them into a soup, or toss them with pasta (and maybe add a little cream for some extra richness!). I love serving mine alongside my Fennel Salad with Orange, Feta, and Pistachios – it’s such a delicious combo!