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
Scale
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.
