Creamy Spinach Paneer Spaghetti Squash Bowls

Creamy Spinach Paneer Spaghetti Squash Bowls

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.


Uncooked spaghetti squash

1 large, halved lengthwise and seeded

Cooking spray

5 spray(s)

Olive oil

1 tsp

Uncooked onion

½ cup(s), chopped


2 clove(s), minced

Garam masala

½ tsp

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, optional


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