Creamy Spinach and Mushroom Stuffed Spaghetti Squash

why make this recipe

Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a fantastic dish for anyone looking for a healthy, satisfying meal. It combines squash, spinach, and mushrooms in a creamy filling that is both nutritious and delicious. This recipe is great for vegetarians and can be made gluten-free. It’s a perfect dish for any occasion, whether it’s a family dinner or a fancy gathering. Plus, it’s easy to make, making it a win-win for busy weeknights.

how to make Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with olive oil, and season with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, until tender.
5. In a skillet over medium heat, add olive oil and sauté the onion until translucent.
6. Add the garlic and mushrooms, cooking until the mushrooms are browned and released their moisture.
7. Stir in the spinach and cook until wilted. Remove from heat.
8. In a bowl, combine the cream cheese, Parmesan cheese, nutmeg, and the cooked mushroom-spinach mixture. Mix well and season with salt and pepper.
9. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
10. Mix the squash strands with the creamy filling until well combined.
11. Spoon the mixture back into the squash halves and top with shredded mozzarella cheese.
12. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
13. Serve warm.

how to serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Serve the stuffed spaghetti squash warm as a main dish. It pairs well with a simple salad or some garlic bread. You can also enjoy it as a filling side dish at your dinner table. The creamy and cheesy filling makes it a delightful treat.

how to store Creamy Spinach and Mushroom Stuffed Spaghetti Squash

You can store the leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, simply microwave or bake in the oven until heated through. This makes it a convenient option for meal prep or quick lunches.

tips to make Creamy Spinach and Mushroom Stuffed Spaghetti Squash

• Make sure to roast the spaghetti squash until it’s very tender; this makes it easier to scrape the strands.
• Don’t skip on seasoning; salt and pepper enhance the flavors of the filling.
• For extra flavor, you can add herbs like thyme or oregano into the filling.

variation

You can easily switch up the vegetables based on what you have. Try adding bell peppers, zucchini, or kale. You can also substitute different types of cheese like feta or goat cheese for a unique twist.

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. How do I know when the spaghetti squash is cooked?
The squash is done when it is tender and a fork easily pierces the skin. When you scrape it with a fork, it should come apart into strands.

3. Is this recipe suitable for meal prep?
Absolutely! This dish stores well and can be prepared ahead of time, making it ideal for meal prep. Just reheat before serving.

Creamy Spinach and Mushroom Stuffed Spaghetti Squash

A healthy and satisfying dish combining squash, spinach, and mushrooms in a creamy filling, perfect for vegetarians and adaptable for gluten-free diets.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium spaghetti squash Cut in half lengthwise
• 2 tablespoons olive oil For roasting and sautéing
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach Can use frozen spinach if thawed and drained
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste Enhances flavors
• 1/2 cup shredded mozzarella cheese For topping

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with olive oil and season with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes until tender.

Sautéing the Filling

1. In a skillet over medium heat, add olive oil and sauté the onion until translucent.
2. Add the garlic and mushrooms, cooking until the mushrooms are browned and have released their moisture.
3. Stir in the spinach and cook until wilted, then remove from heat.

Mixing the Filling

1. In a bowl, combine the cream cheese, Parmesan cheese, nutmeg, and the cooked mushroom-spinach mixture. Mix well and season with salt and pepper.

Combining and Baking

1. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
2. Mix the squash strands with the creamy filling until well combined.
3. Spoon the mixture back into the squash halves and top with shredded mozzarella cheese.
4. Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
5. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, simply microwave or bake in the oven until heated through. For extra flavor, consider adding herbs like thyme or oregano to the filling.