Print

Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/creamy-spinach-and-mushroom-stuffed-spaghetti-squash-recipe/