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Creamy Low-Carb Garlic Spinach Feta Spaghetti Squash Boats

Creamy Garlic Spinach Feta Spaghetti Squash Boats

These spaghetti squash boats have 7g net carbs in each serving and are super-fun to eat! You'll love the feta cheese and bacon combo too.

Course dinner
Cuisine American
Keyword Spaghetti Squash Boats
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 people
Calories 295 kcal


  • 1 Spaghetti Squash
  • 1/2 Onion chopped
  • 2 tbsp Butter
  • 2 tbsp Garlic minced
  • 1/2 cup Heavy Whipping Cream
  • 1/4 cup Parmesan Cheese
  • 3 cups Raw Spinach
  • 1/4 cup Crumbled Bacon
  • 1 ounce Crumbled Feta Cheese
  • 1 tbsp Pine Nuts


  1. Preheat the oven to 375 degrees.

  2. Cut the spaghetti squash in half lengthwise, and place it cut side down into a baking dish. Fill the baking dish with water, so that it comes about an inch up on the squash in the dish.

  3. Bake the squash for 35-40 minutes. Remove and let cool.

  4. When you can handle the squash, shred and remove the meat from the inside.

  5. In a skillet over medium high heat on the stove, melt the butter.

  6. Place the onion in the skillet, and saute until tender.

  7. Add the garlic to the skillet and saute for 30 seconds.

  8. Mix in the heavy whipping cream and spinach, and simmer until the spinach is wilted.

  9. Stir in the parmesan cheese and crumbled bacon as well as salt and pepper to taste.

  10. Place the shredded squash into the skillet, and toss to coat well in the sauce.

  11. Separate the filling mixture into the two halves of the spaghetti squash hulls.

  12. Bake for another 10-15 minutes.

  13. Remove and garnish with additional crumbled bacon, feta cheese and pine nuts before serving.

Recipe Notes

Calories: 395
Net Carbs:  7 Net Carbs Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.