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Stuffed Parmesan Spaghetti Squash
main dishes

Stuffed Parmesan Spaghetti Squash

Vegetarians will love this meatless entrée that turns spaghetti squash into a light, pasta-like base for Alfredo. Combine roasted squash with a creamy mixture of McCormick® Parmesan Alfredo Pasta Sauce & Seasoning Mix, milk and egg. Bake and serve in the shells for a creative presentation.
  • 20m

    prep time

  • 1h 25m

    Cook Time

  • 172


  • 9



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  • 1 spaghetti squash, (about 2 1/2 pounds)
  • 2/3 cup McCormick® Parmesan Alfredo Pasta Sauce & Seasoning Mix
  • 1/2 cup milk
  • 1 egg
  • 1 can (14 1/2 ounces) petite diced tomatoes, drained
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 package (5 ounces) baby spinach
  • 1/2 cup shredded mozzarella cheese


  • Preheat oven to 375°F. Carefully pierce squash all over with a small sharp knife. (If too difficult to pierce, microwave squash on HIGH 3 to 4 minutes or until tender enough to pierce.) Place squash on foil-lined shallow baking pan.

  • Bake 1 hour 20 minutes or until tender when pierced with a knife, turning halfway through cooking. Let cool slightly, about 20 minutes. Meanwhile, beat Seasoning, milk and egg in large bowl until well blended. Stir in tomatoes. Set aside.

  • Cut squash in half lengthwise; remove seeds. Using fingers or a fork, shred squash flesh into long thin strands into the bowl with the egg mixture; stir to blend. Place squash shells, cut side up, back on the baking pan. Set aside.

  • Melt butter in large skillet on medium-high heat. Add onion; cook and stir until translucent, about 3 to 5 minutes. Add spinach; cook and stir until wilted, about 2 minutes. Stir into squash mixture. Fill shells evenly with squash mixture. Top with cheese.

  • Bake 30 minutes or until bubbly and lightly browned.

Nutrition information (per Serving)



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