Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Why Make This Recipe

Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delightful dish that brings together the goodness of vegetables in a delicious way. It’s healthy, filling, and perfect for anyone looking to add more veggies to their meals. Plus, it’s a great alternative to pasta! The creamy filling combined with the natural sweetness of the roasted spaghetti squash makes for a comforting and satisfying meal.

How to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Ingredients:

• 1 large spaghetti squash
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups fresh spinach, chopped
• 1/2 cup cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Drizzle each half with 1 tablespoon of olive oil and season with salt and pepper.
4. Place cut-side down on a baking sheet and roast for 40–45 minutes, until tender and easily shredded with a fork.
5. While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
6. Sauté the onion until translucent, about 5 minutes.
7. Add garlic and mushrooms and cook until mushrooms are browned, about 7–8 minutes.
8. Add the chopped spinach and cook until wilted, 2–3 minutes.
9. Lower the heat and stir in the cream cheese until melted and creamy.
10. Mix in Parmesan cheese and red pepper flakes if using. Season with salt and pepper to taste.
11. Remove the squash from the oven and let cool slightly.
12. Use a fork to scrape the flesh into spaghetti-like strands.
13. Fill each squash half with the creamy spinach and mushroom mixture.
14. Return to the oven and bake for 10–15 minutes until heated through and slightly golden on top.
15. Garnish with fresh parsley and serve warm.

How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash

This dish can be served as a main course or as a side. It pairs well with a light salad or some grilled chicken or fish for added protein. Make sure to dig into the creamy filling right away while it’s warm!

How to Store Creamy Spinach and Mushroom Stuffed Spaghetti Squash

If you have leftovers, keep them in an airtight container in the refrigerator for up to three days. To reheat, place the stuffed squash in the oven at 350°F (175°C) until warm, or microwave in short intervals until heated.

Tips to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash

• Choose a spaghetti squash that feels heavy for its size; it is usually more flavorful.
• For added flavor, try adding herbs like thyme or basil to the filling.
• Make sure not to overcook the mushrooms; they should be browned but not mushy for the best texture.

Variation

You can substitute the spinach with other leafy greens like kale or chard. Additionally, add cooked sausage or ground turkey to the filling for extra protein!

FAQs

1. Can I prepare this dish in advance?
Yes, you can prepare the filling a day ahead. Just store it separately from the squash. When you’re ready, roast the squash and then fill it with the pre-made mixture.

2. Is spaghetti squash suitable for meal prep?
Yes! This dish is perfect for meal prep. Just store the stuffed squash in individual servings for easy reheating during the week.

3. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out the excess water before adding it to the filling.