Creamy Spinach and Mushroom Stuffed Spaghetti Squash: An Incredible Ultimate Recipe with 7 Steps

Why Make This Recipe

Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delicious and healthy meal. It is perfect for anyone looking for a satisfying dish that is packed with veggies. This recipe is low in carbs, making it a great option for those on a diet. Plus, it’s easy to prepare and full of flavor!

How to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 cup mushrooms, diced
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, for garnish

Directions:

Creating Creamy Spinach and Mushroom Stuffed Spaghetti Squash is simple. Follow these straightforward steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Squash: Cut the spaghetti squash in half lengthwise. Scoop out the seeds and drizzle the inside with olive oil. Sprinkle with salt and pepper.
3. Roast the Squash: Place the squash cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes or until fork-tender.
4. Sauté the Vegetables: While the squash is roasting, heat the olive oil in a skillet over medium heat. Add the diced mushrooms and cook for 5-7 minutes until browned. Include the minced garlic and sauté for another minute until fragrant. Add the chopped spinach and cook until wilted.
5. Mix the Filling: In a bowl, combine the sautéed vegetables with cream cheese, Parmesan cheese, salt, pepper, Italian seasoning, and optional red pepper flakes. Mix thoroughly until combined.
6. Stuff the Squash: Once the squash is done roasting, use a fork to fluff the flesh slightly. Turn the halves cut side up and fill each half generously with the creamy filling.
7. Final Bake: Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes to heat through.

How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Serve this dish warm right out of the oven. Garnish with fresh parsley for a touch of color and added flavor. It pairs well with a simple salad or crusty bread.

How to Store Creamy Spinach and Mushroom Stuffed Spaghetti Squash

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven or microwave until hot.

Tips to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash

• Make sure to roast the squash until it is tender to achieve the right texture.
• Feel free to add more spices or herbs to the filling for extra flavor.
• You can use other cheese varieties if you prefer, like mozzarella or feta.

Variation

For a protein boost, consider adding cooked chicken or sausage to the vegetable filling. This will make the dish even heartier.

FAQs

Q: Can I make the filling ahead of time?
A: Yes, you can prepare the filling a day in advance and store it in the refrigerator until you are ready to stuff the squash.

Q: Is spaghetti squash gluten-free?
A: Yes, spaghetti squash is naturally gluten-free and is a great alternative to traditional pasta.

Q: Can I freeze stuffed spaghetti squash?
A: It is best to eat it fresh, but you can freeze the stuffed squash before baking. Thaw and bake when ready to eat.

Creamy Spinach and Mushroom Stuffed Spaghetti Squash

A delicious and healthy meal filled with creamy spinach and mushrooms in a tender spaghetti squash.

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

Cuisine: Healthy, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Squash

• 1 medium medium spaghetti squash
• 2 tablespoons olive oil for drizzling

For the Filling

• 1 cup mushrooms, diced
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional) for added spiciness
• Fresh parsley for garnish

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle the inside with olive oil, and sprinkle with salt and pepper.

Roasting

1. Place the squash cut side down on a baking sheet lined with parchment paper and roast for 30-35 minutes until fork-tender.

Vegetable Filling

1. While the squash is roasting, heat olive oil in a skillet over medium heat.
2. Add the diced mushrooms and cook for 5-7 minutes until browned.
3. Include the minced garlic and sauté for another minute until fragrant.
4. Add the chopped spinach and cook until wilted.

Mixing the Filling

1. In a bowl, combine the sautéed vegetables with cream cheese, Parmesan cheese, salt, pepper, Italian seasoning, and optional red pepper flakes. Mix thoroughly until combined.

Stuffing the Squash

1. Once the squash is done roasting, fluff the flesh slightly with a fork. Turn the halves cut side up and fill each half generously with the creamy filling.

Final Bake

1. Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes to heat through.

Notes

Serve the dish warm, garnished with fresh parsley. It pairs well with a simple salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.