Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe

Introduction

This creamy spinach and mushroom stuffed spaghetti squash is a delicious, comforting dish that feels indulgent yet stays light. Roasted spaghetti squash strands are combined with a rich, cheesy filling, making it a perfect vegetarian main or side. It’s easy to prepare and impressive enough for guests.

Ingredients

• 1 medium spaghetti squash (about 2-3 lbs / 900-1350 g)
• 2 cups (about 150 g) fresh spinach
• 1 cup (about 75 g) mushrooms
• 1 cup (about 240 ml) heavy cream
• 1 cup (about 100 g) shredded mozzarella cheese
• 1/2 cup (about 60 g) grated Parmesan cheese
• 2 cloves garlic
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Slice the spaghetti squash in half lengthwise using a sharp knife.
3. Step 3: Scoop out the seeds with a spoon to reveal the hollow center.
4. Step 4: Drizzle olive oil on the cut sides and season with salt and pepper.
5. Step 5: Place the squash halves cut-side down on a lined baking sheet.
6. Step 6: Roast for 30-40 minutes until tender and fragrant.
7. Step 7: Heat olive oil in a skillet over medium heat until shimmering.
8. Step 8: Add minced garlic and stir for 30 seconds until fragrant.
9. Step 9: Add chopped mushrooms and sauté for 5-7 minutes until softened.
10. Step 10: Stir in fresh spinach and cook until wilted and bright green.
11. Step 11: Reduce heat and pour in heavy cream, stirring to combine.
12. Step 12: Simmer until slightly thickened, then remove from heat.
13. Step 13: Fold in mozzarella and Parmesan cheese until melted.
14. Step 14: Scrape out the roasted squash flesh with a fork to create strands.
15. Step 15: Combine the squash with the creamy filling in a large bowl.
16. Step 16: Taste and adjust seasoning with salt and pepper as needed.
17. Step 17: Spoon the filling back into the squash halves, packing it in.
18. Step 18: Sprinkle extra cheese on top and bake for 15-20 minutes.
19. Step 19: Remove from the oven and let cool for a few minutes before serving.
20. Step 20: Garnish with fresh herbs and enjoy warm with a salad or wine.

Tips & Variations

• Switch up the mushrooms with cremini or shiitake for deeper flavor.
• Add a pinch of nutmeg to the cream sauce for extra warmth and complexity.
• Use half-and-half instead of heavy cream for a lighter version.
• Include cooked sausage or bacon bits for a non-vegetarian option.
• Top with breadcrumbs before baking for a crunchy finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overcooking when reheating to preserve texture and creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the squash ahead of time?

Yes, you can roast and scoop out the squash a day in advance, then refrigerate. Add the filling and bake just before serving for best results.

Is spaghetti squash suitable for low-carb diets?

Spaghetti squash is a great low-carb alternative to pasta, making this dish suitable for many low-carb or gluten-free eating plans.

Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe

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★★★★★

4.7 from 79 reviews

This Creamy Spinach and Mushroom Stuffed Spaghetti Squash recipe is a delicious, comforting vegetarian dish that combines tender roasted spaghetti squash with a rich, creamy blend of sautéed mushrooms, fresh spinach, garlic, and cheeses. Perfect as a healthy main course or an impressive side, this recipe balances wholesome ingredients with indulgent flavors in a satisfying, easy-to-make meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium spaghetti squash (about 2–3 lbs / 900–1350 g)
• 1 tbsp olive oil
• Salt and pepper, to taste

Stuffing Filling

• 2 cups (about 150 g) fresh spinach
• 1 cup (about 75 g) mushrooms, chopped
• 2 cloves garlic, minced
• 1 cup (about 240 ml) heavy cream
• 1 cup (about 100 g) shredded mozzarella cheese
• 1/2 cup (about 60 g) grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
2. Prepare Squash: Slice the spaghetti squash in half lengthwise using a sharp knife. Carefully scoop out the seeds with a spoon to create a hollow center.
3. Season and Roast Squash: Drizzle olive oil over the cut sides of the squash and season generously with salt and pepper. Place the squash halves cut-side down on a lined baking sheet.
4. Roast Squash: Roast the squash in the oven for 30-40 minutes until the flesh is tender and fragrant when pierced with a fork.
5. Sauté Aromatics and Vegetables: While the squash roasts, heat olive oil in a skillet over medium heat until shimmering. Add the minced garlic and stir for about 30 seconds until fragrant.
6. Cook Mushrooms: Add the chopped mushrooms to the skillet and sauté for 5-7 minutes until they are softened and lightly browned.
7. Add Spinach: Stir in the fresh spinach and cook until wilted and bright green, about 2-3 minutes.
8. Add Heavy Cream: Reduce the heat to low and pour in the heavy cream, stirring to combine with the vegetables. Let it simmer gently until slightly thickened, about 3-5 minutes.
9. Add Cheeses: Remove the skillet from heat and fold in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
10. Prepare Squash Flesh: Once the squash is roasted and cool enough to handle, scrape out the flesh with a fork to create spaghetti-like strands and transfer them to a large bowl.
11. Combine Filling: Add the creamy mushroom and spinach mixture to the squash strands, mixing well to combine. Taste and adjust seasoning with salt and pepper as needed.
12. Stuff Squash Halves: Spoon the creamy filling back into the roasted squash shells, packing it in firmly. Sprinkle a little extra mozzarella or Parmesan on top if desired.
13. Final Bake: Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes until the cheese topping is melted and golden.
14. Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh herbs, then serve warm with a side salad or a glass of wine for a complete meal.

Notes

• You can substitute the heavy cream with half-and-half or a dairy-free cream alternative for a lighter or vegan version.
• Feel free to add other vegetables like bell peppers or onions in the sauté step for more flavor and texture.
• To save time, roast the spaghetti squash ahead and refrigerate; reheat and stuff when ready to serve.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
• For a lower-fat version, reduce the cheese quantities or use part-skim mozzarella.

Keywords: spaghetti squash, stuffed squash, creamy spinach mushroom, vegetarian dinner, baked squash recipe, healthy stuffed vegetables