Prepare the squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place the halves cut side down on a baking sheet and roast for 40-45 minutes, or until tender.

Make the filling: In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, dried oregano, dried basil, chopped spinach, and fresh parsley. Mix until well combined.

Stuff the squash: Once the spaghetti squash is cooked, use a fork to scrape the strands into spaghetti-like noodles. Leave the strands in the squash shells. Divide the cheese and spinach mixture evenly between the squash halves, mixing it into the strands.

Bake: Place the stuffed squash halves back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Serve: Remove from the oven and let cool slightly before serving. Garnish with additional fresh parsley if desired.

This Creamy Three Cheese Garlic Herb Spinach Stuffed Spaghetti Squash is a satisfying and delicious dish perfect for any meal!

Prep Time: 15 minutes

Cook Time: 60 minutes