Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delicious and healthy dish that combines the goodness of spaghetti squash with a rich and creamy filling. This recipe features savory mushrooms and fresh spinach, making it a perfect meal for any day of the week. Plus, it’s a fantastic way to enjoy a veggie-packed dish!
Table of Contents
Why Make This Recipe
This recipe offers several benefits. First, it’s a great way to eat more vegetables while enjoying a comforting meal. Spaghetti squash is a low-carb alternative to pasta, making it suitable for various diets. The creamy filling adds richness without being overly heavy. It’s also easy to make and can be served for family dinners or meal prep for the week.
How to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil (divided)
- To taste salt
- To taste pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, chopped
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- To taste fresh parsley, chopped (for garnish)
Directions
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each squash half with 1 tablespoon of olive oil and season generously with salt and pepper. Place the squash cut-side down on a baking sheet.
- Roast the squash for 40–45 minutes until the flesh is tender and easily shredded with a fork.
- While the squash bakes, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and any liquid has evaporated, about 7–8 minutes.
- Toss in the chopped spinach, stirring until wilted, about 2–3 minutes.
- Lower the heat, then stir in the cream cheese. Mix until it’s fully melted and creates a creamy sauce.
- Add the grated Parmesan cheese and red pepper flakes (if using). Season the mixture with salt and pepper to taste.
- Once the squash is cooked, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the squash into long, spaghetti-like strands, leaving the shell intact.
- Fill each squash half with the creamy spinach and mushroom mixture, spreading it evenly.
- Return the stuffed squash halves to the oven and bake for an additional 10–15 minutes, until hot throughout and slightly golden on top.
- Garnish with chopped fresh parsley before serving. Enjoy warm.
How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash
This stuffed spaghetti squash can be served as a main dish or as a hearty side. Pair it with a fresh salad or some crusty bread for a complete meal. It’s also great for lunch the next day!
How to Store Creamy Spinach and Mushroom Stuffed Spaghetti Squash
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or oven until warmed through.
Tips to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash
- Make sure to roast the squash until it’s tender. This makes it easier to shred into spaghetti-like strands.
- Feel free to adjust the seasonings to suit your taste.
- For a little extra flavor, try adding some lemon juice or zest to the filling.
Variation
You can customize the filling by adding other vegetables like bell peppers or zucchini. For a meaty option, try adding cooked chicken or sausage to the filling for extra protein.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the filling.
2. What can I substitute for cream cheese?
You can use Greek yogurt or a dairy-free cream cheese if you want a lighter or dairy-free option.
3. Can I make this dish ahead of time?
Absolutely! You can prepare the filling and roast the squash ahead of time. Just combine them and bake when you’re ready to serve.
Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Ingredients
For the squash
- 1 large spaghetti squash
- 2 tablespoons olive oil (divided)
- to taste salt
- to taste pepper
For the filling
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, chopped
- ½ cup cream cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- to taste fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each squash half with 1 tablespoon of olive oil and season generously with salt and pepper. Place the squash cut-side down on a baking sheet.
- Roast the squash for 40–45 minutes until the flesh is tender and easily shredded with a fork.
Cooking the Filling
- While the squash bakes, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and any liquid has evaporated, about 7–8 minutes.
- Toss in the chopped spinach, stirring until wilted, about 2–3 minutes.
- Lower the heat, then stir in the cream cheese. Mix until it’s fully melted and creates a creamy sauce.
- Add the grated Parmesan cheese and red pepper flakes (if using). Season the mixture with salt and pepper to taste.
Assembly
- Once the squash is cooked, remove it from the oven and let it cool for a few minutes.
- Use a fork to scrape the squash into long, spaghetti-like strands, leaving the shell intact.
- Fill each squash half with the creamy spinach and mushroom mixture, spreading it evenly.
- Return the stuffed squash halves to the oven and bake for an additional 10–15 minutes, until hot throughout and slightly golden on top.
- Garnish with chopped fresh parsley before serving.
