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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.