Mediterranean Full Moon Spinach Spaghetti Squash Bake With Melted Cheddar Glow
This dish is warm, cozy and a little earthy, built around roasted spaghetti squash that turns into natural strands of “pasta.” It’s lighter than a traditional casserole but still has the comfort factor you want from baked dishes. The squash strands soak up garlic, olive oil and herbs, while spinach brings a fresh, green layer that keeps everything bright. The cheddar melts into a golden top that gives the dish its “glow,” and a hint of smoked paprika or oregano adds a Mediterranean touch. It works well as a vegetarian main, but you can also serve it as a side with grilled chicken or fish. Once the squash is roasted, the rest comes together quickly, and the bake only needs a short time in the oven to bubble and brown. It’s the kind of recipe you make on a quiet evening when you want something both nourishing and satisfying.
Prep: 15 minutes
Cook: 45 to 50 minutes
Total: 60 to 65 minutes
Ingredients
1 large spaghetti squash
2 tablespoons olive oil
3 garlic cloves, minced
1 medium onion, chopped
4 cups fresh spinach
1 teaspoon dried oregano
1 teaspoon smoked paprika (or sweet paprika)
Salt and black pepper
1⁄2 cup Greek yogurt or ricotta
1 cup shredded cheddar
1⁄4 cup grated Parmesan
Juice of 1⁄2 lemon
Fresh parsley for topping
Instructions
Heat the oven to 200 C.
Cut the squash in half, scoop out the seeds and drizzle with olive oil, salt and pepper.
Place cut side down on a baking sheet and roast for 35 to 40 minutes until tender.
While it roasts, heat olive oil in a pan and cook the onion until soft.
Add garlic and cook for another minute.
Add spinach and cook until it wilts. Season with oregano, paprika, salt and pepper.
Remove the squash from the oven. Let cool slightly and scrape the flesh into strands with a fork.
In a bowl, mix squash strands with spinach mixture, Greek yogurt, Parmesan and lemon juice.
Transfer to a baking dish and top with cheddar.
Bake for 10 to 12 minutes until the cheese melts and browns. Finish with parsley.
Tips
Roast the squash face down so it steams slightly and softens evenly.
If the squash seems watery, press it gently with paper towels before mixing.
Wilt the spinach just enough so it stays green and fresh.
Add the lemon juice at the end to keep the flavor bright.
Use a hot oven for the final bake so the cheese browns instead of melting flat.
Mix the squash gently to keep the strands long and spaghetti-like.
If you prefer stronger flavor, double the garlic.
Let the bake rest for a few minutes before serving so it holds its shape.
Use parchment under the squash during roasting to make cleanup easier.
Add chili flakes if you want a little heat.
Variations
Add sun dried tomatoes for a richer Mediterranean flavor.
Replace cheddar with mozzarella for a stretchier top.
Use ricotta instead of Greek yogurt for a softer, creamier base.
Add roasted mushrooms for an earthier version.
Stir in chickpeas for extra protein.
Add a spoon of pesto before mixing everything together.
Swap spinach for kale or Swiss chard.
Add olives or capers for a salty, tangy twist.
Sprinkle toasted pine nuts on top before serving.
Stir in a little feta for a sharper flavor mix.
Q&A
Can I microwave the squash instead of roasting?
Yes. Microwave halves face down with a little water for 12 to 15 minutes.
Can I use frozen spinach?
Yes. Thaw and squeeze out moisture before adding.
Does cheddar melt well for this?
It melts smoothly and browns nicely, which is what makes the top glow.
Can I prepare this ahead?
Assemble it, cover and refrigerate for a day, then bake before serving.
What if the squash is too watery?
Drain it briefly in a colander or press lightly with towels.
Can kids eat this?
Yes. Adjust seasoning to keep it mild.
Can I make it dairy free?
Use dairy free cheese and coconut yogurt.
What pairs well with it?
A simple salad, roasted vegetables or grilled chicken.
Can I freeze leftovers?
Yes. It reheats well in the oven.
Can I add meat?
Cooked chicken, turkey or ground beef work well.
Nutrition
(per serving, 1 of 4)
Calories: 340
Protein: 15 g
Carbs: 25 g
Fat: 20 g
Fiber: 5 g
Sugar: 7 g
Conclusion
This bake brings together the freshness of spinach, the natural sweetness of spaghetti squash and the warm finish of melted cheddar. It’s filling without feeling heavy, and the Mediterranean flavors keep it bright instead of creamy in a traditional way. The combination of lemon, olive oil and herbs adds depth to the vegetables, while the cheese gives it a comforting layer that ties everything together. It works for weeknights, meal prep or a quiet dinner when you want something homemade but not complicated. You can customize it easily by adding vegetables, herbs or protein, which makes it a flexible recipe to keep in your rotation. Serve it hot from the oven and enjoy how the squash strands stay tender while the top turns golden. It’s simple, wholesome and satisfying in a way that feels both familiar and fresh.