Stuffed spaghetti squash turns a humble gourd into a main dish, with tender strands piled high with a creamy spinach and mushroom filling.
The squash roasts while you saute the filling, then everything goes back in the oven for a golden top. Plan on about seventy five minutes from start to finish.
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Why This Stuffed Spaghetti Squash Recipe Works
Roasting cut side down steams the flesh in its own moisture, so the strands separate easily and stay tender.
Cooking the mushrooms until the liquid evaporates gives deep savory flavor and keeps the filling from watering down the shell.
Cream cheese melts into a silky sauce without a roux, and Parmesan adds salty depth with very little work.
Ingredients for Stuffed Spaghetti Squash
- 1 large spaghetti squash, halved lengthwise with the seeds removed
- 2 tbsp olive oil, divided, plus 1/4 tsp salt and 1/4 tsp black pepper
- 1 onion, chopped, 3 cloves garlic, minced, and 8 oz sliced mushrooms
- 4 cups fresh spinach, chopped, plus 1/2 cup cream cheese and 1/4 cup grated Parmesan
- 1/2 tsp red pepper flakes for heat and chopped fresh parsley for garnish
Spaghetti squash. Choose one that feels heavy for its size with a firm, dry rind and no soft spots.
Mushrooms. Slice them evenly and give them room in the pan so they brown instead of steaming.
Spinach. Chop it so the leaves wilt fast and spread evenly through the creamy mixture.
Cream cheese. Use the block style at room temperature, which melts smoothly over low heat.
Parmesan. Grate it fresh for better melt, and remember it adds salt, so season lightly.
How to Make Stuffed Spaghetti Squash
1. Heat the oven Heat the oven to 400 degrees F and set out a rimmed baking sheet.
2. Prep the squash Cut the squash in half lengthwise, scoop out the seeds, and rub the cut sides with one tablespoon of olive oil, salt, and pepper.
3. Roast Place the halves cut side down and roast forty to forty five minutes until a fork shreds the flesh easily.
4. Soften the onion Warm the remaining oil in a large skillet over medium heat and cook the onion about five minutes until translucent.
5. Brown the mushrooms Add the garlic and mushrooms and cook seven to eight minutes until browned and dry.
6. Add spinach and cheese Stir in the spinach for two to three minutes, lower the heat, then melt in the cream cheese, Parmesan, and red pepper flakes.
7. Shred the squash Rest the squash a few minutes, then scrape the flesh into strands with a fork, leaving the shells intact.
8. Fill and bake Spoon the filling into the shells and bake ten to fifteen minutes until hot and lightly golden, then top with parsley.
How to Serve Stuffed Spaghetti Squash
Serve the squash hot, straight from the oven, with a crisp salad on the side. A bowl of Italian house salad and a plate of mozzarella cheesy garlic bread make it a full dinner. Parmesan garlic roasted Brussels sprouts or cucumber tomato feta salad add freshness. Top each half with extra Parmesan if you like a salty finish.
How to Store and Reheat Stuffed Spaghetti Squash
Cool the stuffed squash within two hours, then cover and refrigerate for three days. Reheat covered with foil in a hot oven until the filling reaches 165 degrees F, or microwave a single half until steaming. Freezing is not recommended because the strands turn watery after thawing. Store any extra filling separately so the shells stay firm.
Tips and Variations for Stuffed Spaghetti Squash
Flag the allergens. This dish contains milk, so check the labels on the cream cheese and Parmesan.
Cut safely. Microwave the whole squash for two minutes first to soften the rind, and use a stable board and a sharp knife.
Pat the mushrooms dry. Wipe rather than rinse them so they brown faster.
Drain the squash. Blot the strands with a paper towel before filling so the shells stay firm.
Season gradually. Taste the filling before adding salt, since Parmesan and cream cheese are salty already.
Add protein. Fold in cooked chicken sausage or white beans for a more filling dinner.
Change the flavor. Swap the spinach for kale, or stir in sun dried tomatoes for a sweet tangy note.
Check trusted guidance. For safe storage and reheating of leftovers, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Stuffed Spaghetti Squash
How do I roast stuffed spaghetti squash?
Roast the halves cut side down at 400 degrees F until a fork slides in easily, then fill and bake again.
Can I make stuffed spaghetti squash ahead?
Yes. Roast and fill the squash a day early, refrigerate it, and bake a few extra minutes before serving.
What goes with stuffed spaghetti squash?
A green salad, garlic bread, or roasted vegetables all complement the creamy filling.
How do I know the squash is done?
The flesh should pull into long strands with a fork and the rind should give slightly when pressed.
Why is my squash watery?
Roasting cut side up or skipping the blotting step leaves extra moisture, so roast cut side down and blot the strands.
Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Equipment
- Rimmed Baking Sheet
- Large skillet
- Fork
- Sharp knife
Ingredients
Main Ingredients
- 1 large spaghetti squash about 3 lb, halved lengthwise and seeded
- 2 tbsp olive oil divided
- ¼ tsp salt
- ¼ tsp black pepper
- 1 onion chopped
- 3 cloves garlic minced
- 8 oz mushrooms sliced
- 4 cup fresh spinach chopped
- ½ cup cream cheese about 4 oz, softened
- ¼ cup Parmesan cheese grated
- ½ tsp red pepper flakes optional
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Roast. Heat the oven to 400 degrees F, rub the squash halves with 1 tablespoon of oil, salt, and pepper, and roast cut side down for 40 to 45 minutes.
- Saute. Cook the onion in the remaining oil for 5 minutes, then add the garlic and mushrooms and cook 7 to 8 minutes until browned.
- Wilt. Stir in the spinach for 2 to 3 minutes until wilted.
- Creamy. Lower the heat and stir in the cream cheese, Parmesan, and pepper flakes until smooth.
- Fill. Scrape the squash into strands, spoon in the filling, and bake 10 to 15 minutes until hot and golden.
- Serve. Garnish with parsley and serve hot.
