Photo of Creamy Spinach Paneer Spaghetti Squash Bowls by WW

Creamy Spinach Paneer Spaghetti Squash Bowls

Points® value
Total Time
45 min
10 min
35 min
Perfectly roasted spaghetti squash halves are topped here with a creamy spinach mixture inspired by classic Indian palak paneer. We keep it light by using fat-free Greek yogurt for creaminess (instead of high-fat yogurt or cream), and we opt for easier-to-find firm farmer cheese or ricotta salata in place of paneer, which can be hard to source. Convenient garam masala perfumes the greens, packing multiple spices into one handy blend. If you’d like to make this spicy, add ¼ to ½ tsp crushed red pepper to the onion and garlic in the skillet.


Spaghetti squash

1 large, 1 large, halved lengthwise and seeded

Cooking spray

5 spray(s)

Olive oil

1 tsp(s)


½ cup(s)


2 clove(s), large, minced

Garam masala

½ tsp(s)

Baby spinach

5 oz

Plain fat free Greek yogurt

½ cup(s)

Kosher salt


Farmer cheese

2 oz, firm variety, or ricotta salata, cubed

Crushed red pepper flakes

¼ tsp(s), optional


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Coat cut sides of squash with cooking spray and arrange squash cut side down on prepared pan. Roast until strands of squash separate when scraped with a fork, about 35 minutes. Remove from oven and cool slightly. Scrape all squash into strands, leaving strands inside squash shells.
  2. Meanwhile, heat a medium nonstick skillet over medium heat. Add oil to pan and swirl to coat. Add onion and garlic. Cook until lightly browned and crisp-tender, about 4 minutes. Add garam masala and cook 30 seconds, stirring constantly so spices don’t burn. Add spinach and cook until wilted, tossing frequently, about 2 minutes. Reduce heat to low. Stir in yogurt, salt, and cheese and cook just until warmed, about 2 minutes. Divide mixture evenly between squash halves.
  3. Serving size: 1 filled spaghetti squash half