If you’re craving a comforting yet wholesome dish that’s bursting with fresh, earthy flavors, this Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe is an absolute winner to add to your meal rotation. Picture tender roasted spaghetti squash strands embraced by a luscious medley of sautéed mushrooms, vibrant spinach, and creamy cheeses, all baked to bubbly perfection. It’s a dish that feels indulgent without weighing you down, perfect for cozy dinners or when you want to impress without fuss. This recipe masterfully balances texture and flavor, making every bite a delightful adventure that even picky eaters will love.
Ingredients You’ll Need
The beauty of this recipe lies in its use of simple, fresh ingredients that each play a vital role in building layers of satisfying flavor and inviting textures. From the nutty roasted squash to the silky cream cheese and tender mushrooms, every component brings something special to the table.
- 1 medium spaghetti squash: The star of the dish, providing a naturally gluten-free, noodle-like base that roasts into tender, slightly sweet strands.
- 1 tablespoon olive oil: Adds a fruity richness and helps in roasting and sautéing ingredients evenly.
- 1 small yellow onion, diced: Imparts a gentle sweetness and depth when cooked down.
- 3 cloves garlic, minced: Brings aromatic warmth and a subtle kick that brightens the filling.
- 8 ounces cremini or white mushrooms, sliced: Offer an earthy, meaty texture that balances the creaminess perfectly.
- 4 cups fresh spinach: Adds vibrant color, a mild flavor, and a healthy dose of nutrients.
- 1/2 teaspoon salt: Enhances the natural flavors of all ingredients.
- 1/4 teaspoon black pepper: Provides a gentle heat that keeps the dish interesting.
- 1/2 teaspoon dried thyme: Lends an herby, slightly floral note that complements mushrooms beautifully.
- 1/4 teaspoon crushed red pepper flakes (optional): Gives a subtle smoky heat if you want a touch more spice.
- 4 ounces cream cheese, softened: Creates the creamy, luscious texture that binds everything together.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty punch to the filling.
- 1/2 cup shredded mozzarella cheese: Melts into a golden, bubbly topping that makes this dish irresistible.
How to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F. Carefully slice the spaghetti squash lengthwise and scoop out those seeds – a great way to get your hands ready for the deliciousness to come. Drizzle the inside of each half with olive oil and sprinkle a little salt and pepper. Placing them cut-side down on a baking sheet lets the squash steam gently as it roasts, softening into those signature stringy strands. About 35 to 40 minutes later, you’ll have a tender base that’s ready to be transformed.
Step 2: Sauté Onions, Garlic, and Mushrooms
While the squash roasts, heat olive oil in a large skillet over medium heat. Toss in your diced onions and let them cook until they turn translucent and sweet, roughly 3 to 4 minutes. Add the garlic next for that punch of aroma, followed by the sliced mushrooms. Sauté these until they’ve released their moisture and developed a beautiful golden brown color, about 6 to 8 minutes. This is where your filling really starts to develop delightful complexity.
Step 3: Add Spinach and Seasonings
Now it’s time to bring in the fresh spinach, along with salt, pepper, dried thyme, and a pinch of crushed red pepper flakes if you want a slight smoky heat. Cook everything together until the spinach just wilts, roughly 2 to 3 minutes. This step keeps the greens vibrant and ensures the flavors meld beautifully.
Step 4: Stir in the Cream Cheese and Parmesan
Lower the heat and stir in the softened cream cheese until it melts into the mixture, transforming it into a irresistibly creamy medley. Then sprinkle in the grated Parmesan, which adds a sharp, nutty undertone that rounds out the filling perfectly.
Step 5: Combine or Stuff the Squash
Once your spaghetti squash is tender and cool enough to handle, use a fork to gently shred the flesh into spaghetti-like strands. You can either stir these strands directly into your creamy mushroom and spinach mixture or fill the squash halves for a visually stunning presentation. Top everything with the shredded mozzarella cheese – this will melt into a bubbly, golden crust that makes this Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe extra special.
Step 6: Bake Until Melty and Delicious
Pop your filled squash halves or casserole back in the oven and bake for 10 to 15 minutes or until the mozzarella is melted, bubbly, and slightly golden. Pull it out and let it cool just enough to enjoy warm, comforting bites of creamy joy.
How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
Garnishes
Finishing touches make all the difference! Sprinkle freshly chopped parsley or basil on top for a pop of color and added freshness. A light drizzle of good quality extra virgin olive oil or a squeeze of lemon juice can brighten the creaminess beautifully. If you love a bit of crunch, toasted pine nuts or walnuts add texture that complements the soft filling.
Side Dishes
This recipe is wonderfully hearty on its own but pairing it with a crisp side salad or some roasted vegetables elevates the meal. A simple arugula salad with a citrus vinaigrette balances the richness, while roasted carrots or asparagus work perfectly with the herbs and mushrooms in the squash.
Creative Ways to Present
Get a little creative by serving the filling spooned over polenta or nestled inside bell peppers for an extra festive touch. Hosting guests? Portion it into mini squash boats for adorable individual servings. Or turn it into a casserole layered with extra cheese and breadcrumbs for a crowd-pleasing dish that everyone will love.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the second-day meal just as satisfying. Just be sure to cool the dish completely before storing to maintain freshness.
Freezing
If you want to save some for later, this recipe freezes beautifully. Transfer cooled leftovers into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to preserve texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to keep the cheesy topping melty and delicious. You can also microwave individual portions covered loosely, stirring halfway through for even heat distribution, but the oven method delivers the best texture.
FAQs
Can I use other types of squash for this recipe?
While spaghetti squash is key for those signature strands, you could experiment with delicata or acorn squash, but the texture and appearance will differ. The creamy filling will still be delicious, but the noodle-like strands are unique to spaghetti squash.
Is this recipe suitable for vegans?
This recipe is naturally vegetarian but not vegan due to the cream cheese, Parmesan, and mozzarella. However, you can swap in vegan cream cheese and cheese alternatives to create a dairy-free version.
Can I add protein to this stuffed squash?
Absolutely! Cooked shredded chicken or white beans work wonderfully stirred into the filling, boosting the protein content without overpowering the delicate flavors.
What can I substitute for cream cheese if I want a lighter option?
Greek yogurt is a fantastic substitute that keeps the creaminess but reduces fat. Just fold it in at the end off the heat to prevent curdling for a lighter but still rich filling.
How do I know when the spaghetti squash is perfectly roasted?
Your squash is ready when a fork easily twirls and pulls apart the flesh into tender strands without much resistance. The color will be slightly golden and the texture soft but not mushy.
Final Thoughts
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe is one of those dishes that feels like a warm hug in food form. It’s luscious, loaded with wholesome ingredients, and so satisfying that you’ll want to make it again and again. Whether you’re looking for a cozy weeknight dinner or a way to impress guests without the fuss, this recipe delivers every time. Give it a try and watch how it quickly becomes one of your favorite go-to meals!
Print
Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a flavorful, comforting main course combining roasted spaghetti squash with a rich, cheesy filling of sautéed mushrooms, spinach, and cream cheese. Perfectly baked until bubbly and golden, it’s an ideal gluten-free and vegetarian dinner option that’s both satisfying and nutritious.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Pinch of salt and pepper
Stuffed Filling
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 4 cups fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half inside with olive oil and season with a pinch of salt and pepper.
- Roast the Squash: Place the squash halves cut-side down on a baking sheet. Roast in the oven for 35 to 40 minutes until the flesh is tender and can be easily shredded with a fork.
- Sauté Aromatics and Mushrooms: While the squash is roasting, heat olive oil in a large skillet over medium heat. Cook the diced onion for 3 to 4 minutes until translucent. Add minced garlic and sliced mushrooms; cook for 6 to 8 minutes until mushrooms release their moisture and begin to brown.
- Add Spinach and Seasonings: Stir in the fresh spinach, salt, pepper, dried thyme, and optional crushed red pepper flakes. Cook for another 2 to 3 minutes until the spinach is wilted.
- Combine Cheeses with Vegetables: Mix the softened cream cheese into the vegetable mixture until melted and well combined. Then stir in the grated Parmesan cheese.
- Shred Squash and Mix: Once roasted, use a fork to gently shred the spaghetti squash strands. Either stir the squash into the spinach and mushroom mixture or fill the squash shells with the mixture directly.
- Add Mozzarella and Bake: Sprinkle shredded mozzarella cheese evenly over the filled squash halves. Return to the oven and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
- Serve Warm: Remove from the oven and serve your creamy spinach and mushroom stuffed spaghetti squash warm for best flavor and texture.
Notes
- You can add cooked shredded chicken or white beans for extra protein.
- Swap cream cheese with Greek yogurt for a lighter version.
- Use crushed red pepper flakes according to your preferred spice level or omit for a milder dish.
- To save time, you can prepare the vegetable filling ahead and assemble before the final bake.
