Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Roasted spaghetti squash halves filled with a creamy spinach, mushroom, and Parmesan mixture and baked until golden.
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.
Notes
Substitutions: Swap the spinach for chopped kale and the Parmesan for Pecorino.
Tips: Roast the squash cut side down and blot the strands before filling.
Storage: Refrigerate for 3 days and reheat until the filling reaches 165 degrees F. Nutrition does not include the optional red pepper flakes.