Creamy Spinach and Mushroom Stuffed Spaghetti Squash
A delicious and healthy dish featuring spaghetti squash filled with a rich and creamy spinach and mushroom mixture.
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.
Notes
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. 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.