Spanakopita Stuffed Spaghetti Squash Bowls.
Hello happy, healthy autumn comfort food!!
Or at least my kind of healthy, which includes a reasonable amount of cheese. Obviously.
But hey, there are so many good for me things in here. To name a few: spaghetti squash, spinach, sun-dried tomatoes, kalamata olives, garlic, herbs, olive oil and a good amount of cheese… for you know, calcium and stuff.
Here’s the thing, I know that it seems as though everyone in the universe is nutso for pumpkin right now. And I’m not gonna lie, I am right there with the rest of em, but I hope to spread them out over time and throw in some other autumn eats too. As I was sitting at my desk the other day, I realized that I may have a slight obsession with pumpkin (plus butternut and acorn squash too), since I seem to want to make pumpkin everything, and that I might just want to change things up a little bit. Don’t freak or anything though, those recipes will still be coming, just not all at once
I have said it before and I will say it again, but I totally feel like spaghetti squash just does not get enough love. Not a clue why, since it is actually carb free pasta and so delicious too. Meaning it tastes nothing like cardboard and everything like you would want it to. If you have never had spaghetti squash, think warm buttery strands of winter squash perfection. Yes, buttery, but without the butter. See, I told you, pure amazingness.
When I was in my teens, I went through a spaghetti squash phase. It was weird, but for almost three months I ate nothing but spaghetti squash. I loved the stuff and it was safe to say I was completely addicted. I even made sure we had some on the Thanksgiving table that year.
Really though, it was insane. I think my mom was worried my skin was going to turn yellow from all the squash. Also, what young teenager (thinking I was 13 or 14) likes to eat bowls of spaghetti squash? I was a total freak.
Not sure when the phase ended, but when it did, it ended cold turkey. I must have worn myself out or something because I didn’t roast another one for probably three years. But last fall I revisited my spaghetti squash obsession (with a little more moderation this time) and now, just like all the other winter squashes, I continue to roast them throughout the year. Unfortunately, you guys only get to see my squash creations in the fall and early winter months when they are a little more appropriate.
Most days I just roast my spaghetti squash with a little olive oil, maybe a pat of butter + some salt and pepper. I like it super simple. But the other day, when I realized I needed to ditch the pumpkin for the day and swap in spaghetti squash, my dad mentioned that I hadn’t done Greek food in a while, and so this dish was born, and now you get to hear all about it.
I have never made real spanakopita before, but I have always loved the idea of the flavors. Just simple, healthy greek flavors. So I took that idea and instead of layering the spinach filling with buttery phyllo dough (which I know would be DELICIOUS and will need to try as soon as humanly possible), I went the healthier route and tossed it with my roasted squash. Then I went and added some roasted garlic, a little spice, a few sun-dried tomatoes and olives. These are ingredients I love and just can’t get enough of. Plus, I can never just seem to leave anything as is. Sometimes this is a problem, but in today’s case it’s just win, win for everyone.
Oh right, and the havarti cheese. Can’t forget that. It may not be “health food”, but it sure is good food.
Even though the total time for this recipe says a whole hour + ten minutes, these boats are easy. Most of the time involved is “inactive time”. Meaning time for you to do the dishes, laundry, clean house or um maybe just grab a beer, turn on the tv and relax. Thinking I like the last option the best… minus the beer cause I am not really a drinker. I really just like my alcohol in my food, and even more so in my chocolate. Actually, come to think of it, I’m not really a TV watcher either, but only because I never have the time, it sounds really nice though.
These are perfect to make for guests or even to serve as a Thanksgiving side. People tend to freak over them because their kind of cute. FYI cute food rules. You can prep them in advance, then bake them right before dinner. Just makin’ life easier.
Ok, but my favorite part about these spanakopita stuffed spaghetti squash bowls? Really I love the whole thing, but it’s that crunchy phyllo dough on top. OMG. You guys, it’s so good. You cannot skip it. I mean you can, but that would be boring. The phyllo dough is so good.
And the cheese. Gosh I love the cheese. Harvarti + feta together equals serious delish. You can add as little or as much as you’d like though. Totally your call.
Little tip – this dish is beyond KILLER with a fried egg. I added this after photos and wow, so good.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Healthy Spanakopita Stuffed Roasted Garlic Spaghetti Squash + Havarti Bowls
By halfbakedharvest
Course: Main Course
Cuisine: American, Italian
Keyword: garlic, pasta, spaghetti
Healthy, happy autumn comfort food
Ingredients
- 2 medium or 4 small spaghetti squash halved lengthwise and seeds scooped out
- 2 tablespoons olive oil divided
- salt + pepper to taste
- 1 cloves head [roasted garlic | https://dev.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/] finely mashed* or 2 minced garlic
- 2 eggs lightly beaten
- 12 ounces frozen chopped spinach thawed and squeezed dry
- 4 ounces cream cheese softened, may use 2 oz cream cheese + 2 oz greek yogurt
- 1/2 cup feta cheese crumbled + more for serving
- 1/4 cup fresh parsley chopped (or 1 tablespoon dried)
- 1/4 cup fresh dill chopped (or 1 tablespoon dried)
- 1 teaspoon crushed red pepper flakes or to your taste
- 1/3 cup kalamata olives pitted + halved
- 3 tablespoons sun-dried tomatoes or sun-dried tomato paste
- 4-6 ounces havarti cheese shredded
- 1 tablespoon fresh thyme chopped
- 8-12 sheet phyllo dough thawed
- 2 teaspoons melted butter or olive oil
Instructions
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Preheat the oven to 400 degrees F.
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Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves and sprinkle with salt and pepper.
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Place cut side down on a baking sheet and bake about 30 minutes (I like to roast the garlic + squash at the same time), or until the squash is just tender enough to scrape into strands. You want it to be barely tender, it will continue cooking later. Remove from the oven and scrape the squash into strands. Toss with 1 tablespoon olive oil.
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Reduce the oven to 350 degrees F.
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While the squash is roasting, add the eggs to a medium size mixing bowl and give them a whisk. Stir in the thawed + squeezed dried spinach, about half the mashed roasted garlic (reserve the remaining garlic for another use...or use it all if you like a lot of garlic), the softened cream cheese, feta cheese, parsley, dill and crushed red pepper flakes. Season with salt + pepper. Once the spaghetti squash is cooked, stir the strands into the egg mixture. Stir in the olives and sun-dried tomatoes.
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Scoop the squash mixture back into their skins. Divide the havarti cheese among the squash boats.
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Bake for 20-25 minutes or until the cheese is just beginning to brown.
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Meanwhile, lay the phyllo sheets flat on a cutting board. Using a sharp knife cut the sheets into thin strips. Place the strips in a bowl and either toss with 2 teaspoons olive oil or very lightly spray with cooking spray. Once the squash is done cooking and the cheese is melted, remove from the oven and divide the phyllo dough over top each squash bowl. Bake for 5-8 minutes or until lightly golden brown and crisp. Remove from the oven and sprinkle with fresh thyme. Serve warm with extra feta cheese... and maybe a fried egg too!
Recipe Notes
*Roast the garlic at the same time you roast the squash. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl and mash well with a fork, set aside. **De-thaw the spinach in the microwave. Place the thawed spinach in a wire-mesh strainer or colander, place over a sink and drain well. Use your hands or a paper towel to squeeze the excess water out of the spinach.
It’s like a gigantic bowl of greek style pasta… but done healthier.
This definitely has to be the most unique stuffed spag squash ever. Love the crispy phyllo on top!
I’m a huge fan of spanakopita…so this will go in my must try file!
I’m obsessed with Greek food! What a great idea to pair it with Spaghetti squash! And cheese can totally count as a health food – as you said, all the calcium totally justifies eating it in large quantities 😉
I don’t see filo dough in the recipe ingredients.. How much should we use.??
So sorry, it is eight sheets (a few more if you want a lot of “crust”). Hope you love this!
Oh, man, i wish i had this recipe yesterday! Was making baklava cheesecake, and had some filo dough left. Love this recipe! Totally get your spaghetti squash obsession, would not mind to have a 3 month obsession too with you sharing with us new recipe every day 🙂 Who needs sweets and pasta?! Would rather have spaghetti squash 🙂
ha-ha, not a TV watcher either, but you forgot to mention “racing after kids” as one of the options. This is a perfect recipe that almost cooks on its own. So making it!
I always over cook spaghetti squash and it turns to mush. Will have to try again. Love spanakopita. Looks yummy.
Oh my gosh Tieghan! These are amazing! I just bought my first spaghetti squash of the season last weekend and I cannot wait to try these. I’m such a sucker for greek flavors 🙂
This is BEYOND genius – love Spanakopita and spaghetti squash.
Thank you!
You have just blown my mind! I love the pairing of spanakopita and spaghetti squash! What a fun combination! My husband is going to LOVE this! Can’t wait to try it out 🙂
Thanks!
You’re right. Spaghetti squash doesn’t get enough love. In fact, I have two on my counter that need to be used.
This is such a wonderful, creative use for them.
Thanks Brian!
This looks absolutely amazing! I love spaghetti squash and Greek flavors. I’m sure this taste incredible!
Thanks Jenna!
So many wonderful taste in one healthy bowl.
hanks Nancy!
Oops, meant to say Thanks!
I would like to stuff this into my belly. K. thanks.
Haha! Thanks!
This is just amazing! I need to try this asap!
Thanks Sommer!
A serious work of art, Tieghan. Wow!!
Thanks so much, Matt! Hope you guys have a great weekend!
This is some serious spanakopita, girl! Love the unique spin on a classic. So pretty!
Thanks Julie! Have a great weekend!
This looks to die for!
Thanks Jessica!
Bring on the autumn comfort, I love these bowls!
Thanks Laura!
So creative Tieghan! Wow! I am obsessed with spanakopita, it is one of my favorite things ever, and the fact that you incorporated it in a new way (in spaghetti squash, no less!) is awesome.
Thanks Laura!
Girl, this is one inventive recipe!!
Thank you!
Giiiirrrlll you’ve just outdone yourself – this is a genius recipe!
Thanks so much, Millie!
I’m a huge spaghetti squash fan, so this is right up my alley!
Thanks Naomi! 🙂
I love spanakopita and spaghetti squash, this looks delicious. I agree spaghetti squash does not get enough credit.
Thanks so much! Hope you have a great weekend!
Oh, my!! Your reasonable amount of cheese is the same as mine. 😀
Love. Love. Love spaghetti squash, too!!
Yeah for cheese!!
Thanks Valerie! Have a great weekend!
Amazing! I just tried spaghetti squash for the first time and I’m in love .Yum!
Thank you so much! 🙂
I agree with the person above me. AMAZING!!! I love spaghetti squash. I haven’t had any yet. Pushes me to DO IT.
You must give it a try!! 🙂
Must try this soon! You’re a creative genius, and my absolute favorite food blogger to read for sure 🙂
Awe! Thank you so much! 🙂
Have a great weekend, Melissa!
This looks so good! My family and I are going through a vegetables-turned-into-spaghetti craze!
oh my gawd. . I totally agree . . spaghetti squash does not get enough love. So, I LOVE this! I mean, love this. Pinned!
Thank you so much! Hope you have a great weekend!
I need to make this SOON! So creative!! And… havarti!! 🙂
Thank you!! And yes, HAVARTI!! 🙂
LOVE this!! Love the way you added the pastry on top to give the crunch! I’ve never seen spaghetti squash in the UK ( 🙁 ) but I’ll definitely keep my eyes peeled for it!
Oh no! Really?? That is such a bummer!
Have a great weekend!
So here’s the thing… I’ve had a spaghetti squash sitting on my kitchen table for 2 weeks. I didn’t know what to do with it. So, I relocated it to my front porch (next to the mums!) as some kind of make-shift fall decoration… kind of hoping a squirrel would eat it 😉 But now, you spanikopita-ized this thing and it looks KILLER. Seriously, well done! Spinach pie is one of my faves and with that crispy top? I die. Now I know what to do with mine.
Haha! Love it!!
But really, I know you can come up with something amazing to cook up with that squash. I am in awe of all you recipes + photos! 🙂
The next spaghetti squash that I buy….THIS is happening. Holy crap.
Hope you love it! 🙂
With 50% vegitarians at my table for Thanksgiving this year I decided to make this as our main. It was a huge hit with everyone including the meat eaters! Thanks again for another wonderful vegitarian dish! You are the best!!!
YEAH!! So happy you loved this and so excited you made it for such a special meal. Thank you!
Wow this looks heavenly! What a genius idea!
Looks delicious, I am actually going to make this tonight for dinner. Can you recommend a substitute cheese for Havarti?
I have made this recipe and to say my husband and I love it would be an understatement. To everyone that says this recipe looks amazing… it tastes even better! Don’t keep this on your “to do” list or Pinterest board. You have to try this! It has become a staple dish and a favorite for us.
The second time I made these, I laid the filling out into a casserole dish instead of putting it back into the squash bowls; I found it to be easier to split and portion that way. It didn’t last three days between the two of us.
I haven’t stuck to the recipe super rigidly; I’ve added more garlic, parsley, phyllo, and cream cheese sometimes. Each time it turned out great! As one user asked, I have used white american cheese instead of Havarti (but with more feta, and less american) and it was fine. Havarti is a very subtle (but amazing) cheese, so feta is the real star in this recipe. A better substitute would have probably been provolone.
Half Baked Harvest—Thank you so much for this recipe!! We’ll be making it for years to come.
Love that you adapted this to your liking and I am so happy you love this!! Thanks and Merry Christmas!!
I have made this recipe twice, albeit without the phyllo (because I ran out of time) and it was just amazing, even without the topping. Everyone loved it!
I am looking forward to the experience of “de-thawing” something that’s already frozen….
We shall be making this for dinner, tonight. Thank you.
Hope you LOVE this! THANKS!
I made these and they were outstanding. This recipe will go in my do-again book. As always, thanks for the great recipes!! I’ve learned to visit here first when looking for ideas.
the is is the best of recipes for me
Thanks
Looks Awesome!
Do you happen to have the recipe for the other photo on your page? I love squash and have been experimenting on culinary dishes!
Hi! Thank you so much! I am not sure what other photo you are referring to. Can you send me the photo or describe what it looks like? thanks!
My husband and I both loved this! I made it about six months ago and he frequently asks when I am making “those yummy squash bowls” again! Am making it again tonight, but don’t have any phyllo dough, any suggestions for a sub?
HI hillary!! That is so awesome! What about using thinly sliced pita bread? I think they would get crispy like pita chips and that might be delish! Let me know if you have any questions. Thanks!!
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I’ve been making this recipe once a year every year since you first posted it. It’s such a fun, flavour-packed meal.
Thank you! I am so glad you enjoy this!
I love Squash! A item I didn’t enjoy growing up but fell in love with in my 20’s. I Love it Roasted with S+P. The perfect Side!
Spankopita is also a favorite of mine. Moving those flavors into soup and breads are always fun!
I’ve paired it with spaghetti squash adding in some shredded Chicken for heartier meal but I’ve never added phyllo for that Lovely Crunch. So I’ll be trying you version asap,
Thanks for being you and sharing this fantastic recipe
I am so glad you like this and hope it turns out amazing for you! Thank you Andii! xTieghan