Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
If you’re looking for a comforting dish that’s bursting with flavor and packed with wholesome ingredients, this Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe is about to become your new favorite. Picture tender spaghetti squash strands wrapped in a luscious blend of earthy mushrooms, vibrant spinach, and a velvety cream cheese sauce, finished with a sprinkle of melty mozzarella that brings it all together. It’s a delightful, gluten-free meal that’s not only satisfying but also a beautiful way to spotlight seasonal veggies. Trust me, once you try this recipe, it will bring warmth and joy to any table you serve it at!
Ingredients You’ll Need
To make this dish, you’ll want to gather a handful of simple, fresh ingredients that each play a crucial role in delivering that creamy, savory goodness. From the naturally sweet spaghetti squash to the earthy mushrooms and creamy cheeses, every component shines through in this recipe.
- Spaghetti squash: The star of the show; it roasts into tender, noodle-like strands perfect for stuffing.
- Olive oil: Adds a rich, fruity base for sautéing and helps the squash roast beautifully.
- Small onion: Finely chopped to bring sweetness and depth when sautéed.
- Garlic: Minced fresh garlic provides that irresistible aroma and flavor punch.
- Mushrooms: Sliced cremini or white button mushrooms for an earthy, meaty texture.
- Fresh spinach: Adds vibrant color and a mild, fresh flavor while pairing perfectly with the mushrooms.
- Cream cheese: Softened cream cheese creates that signature creamy texture and tang.
- Milk: A splash of milk lightens the cream cheese mixture for perfect consistency.
- Parmesan cheese: Finely grated for a sharp, nutty flavor that complements the creaminess.
- Salt and black pepper: Seasonings to enhance every component’s natural taste.
- Red pepper flakes (optional): For those who want a subtle hint of heat.
- Mozzarella cheese (optional): Shredded and melted on top for an extra cheesy crust.
- Chopped parsley (optional): Fresh garnish that adds a pop of color and brightness at the end.
How to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F. Start by slicing the spaghetti squash in half lengthwise, then scoop out those stringy seeds right from the center. Brush the cut sides lightly with olive oil — this not only helps with roasting but adds a subtle richness. Place the halves cut-side down on a baking sheet and roast for about 35 to 40 minutes. You’ll know it’s done when the flesh is tender and easily shredded with a fork into spaghetti-like strands. Roasting transforms the squash’s flavor into a slightly sweet and nutty base for everything to come.
Step 2: Sauté Onion, Garlic, and Mushrooms
While the squash roasts, heat olive oil in a skillet over medium heat. Toss in the finely chopped onion and sauté for 3 to 4 minutes until translucent and sweet. Add the minced garlic next, letting it sauté just until fragrant. Then stir in the mushrooms, cooking until they release their moisture and begin to brown — this caramelization creates rich, umami-packed flavors that are absolutely irresistible.
Step 3: Wilt the Spinach and Create the Creamy Mixture
Once the mushrooms look beautifully browned, add in the fresh spinach. Stir constantly until the spinach wilts completely. Turn the heat down to low before adding your softened cream cheese, milk, Parmesan cheese, salt, black pepper, and if you like, a pinch of red pepper flakes for gentle heat. Stir steadily until everything marries into a smooth, creamy filling that’s ready to be combined with the squash.
Step 4: Combine the Squash Strands with the Filling
When the squash is cool enough to handle, use a fork to scrape out the strands into a large bowl. Add these strands right into the creamy mushroom and spinach mixture. Gently toss everything together so each silky thread is perfectly coated in that luscious filling. Then spoon this comforting mixture back into the hollowed squash shells, shaping a gorgeous, edible bowl full of goodness.
Step 5: Add Mozzarella and Bake to Finish
If you’re a cheese lover, sprinkle shredded mozzarella on top of each filled squash half. Pop them back in the oven for another 10 minutes or until the cheese melts into a bubbly, golden crown. The mozzarella topping takes this Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe from delicious to downright dreamy.
How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
Garnishes
A simple sprinkle of chopped fresh parsley adds an inviting pop of green and a hint of freshness that balances the rich creaminess. For an added burst of flavor, a little freshly grated Parmesan right before serving can elevate the dish even more.
Side Dishes
This stuffed spaghetti squash pairs wonderfully with light, crisp salads or a loaf of crusty bread to soak up any extra creamy sauce. Roasted vegetables or a citrusy slaw also make excellent companions, brightening the palate alongside the hearty squash.
Creative Ways to Present
Serve the stuffed squash halves arranged on a rustic wooden board for a cozy, family-style meal presentation. You can also scoop the filling out and place it in ramekins for individual servings or stuff smaller acorn or delicata squash for a festive twist. The creamy filling even makes a tempting pasta sauce when mixed with actual noodles!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Creamy Spinach and Mushroom Stuffed Spaghetti Squash in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 days, making for fantastic next-day meals or quick dinners during the week.
Freezing
This recipe freezes well if you want to prepare it in advance. Place individual portions in freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
For the best texture, reheat in the oven at 350°F until warmed through and the cheese on top is bubbly again. Alternatively, a microwave works fine for a quicker option but the oven keeps the shells crisp and filling creamy.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach is ideal for its texture and flavor, you can substitute frozen spinach; just make sure to thaw and drain it thoroughly to avoid excess moisture in the filling.
Is this recipe suitable for vegans?
Absolutely! Simply swap the cream cheese and milk for their plant-based alternatives and skip the mozzarella or use vegan cheese, and you’ll have a delicious vegan-friendly version of this creamy stuffed squash.
How do I know when the spaghetti squash is fully cooked?
After roasting, the squash should be soft enough that you can easily shred the flesh with a fork into strands. If it resists or feels tough, it needs more time in the oven.
Can I prepare the filling ahead of time?
Yes! You can make the creamy spinach and mushroom mixture up to a day ahead and refrigerate it, then add the squash strands and assemble right before baking.
What other toppings work well on this dish?
Besides mozzarella, try topping with toasted pine nuts for crunch or a sprinkle of crispy breadcrumbs for texture contrast. Fresh herbs like basil or thyme also add wonderful flavors.
Final Thoughts
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe is a fantastic way to enjoy a nutrient-packed, cozy meal that feels indulgent without being heavy. It’s perfect for both weeknight dinners and special occasions alike — so grab your ingredients and dive into this deliciously creamy, veggie-stuffed delight. Once you savor its comforting layers, I’m sure you’ll keep coming back for more.
Print
Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 servings as a main, 4 servings as a side 1x
- Diet: Vegetarian
Description
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delicious and healthy main or side dish featuring roasted spaghetti squash filled with a creamy mixture of sautéed mushrooms, spinach, and cheese. Perfectly baked to meld flavors and topped with melted mozzarella cheese, this recipe is a satisfying vegetarian and gluten-free meal option.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash (about 2–3 pounds)
- 1 tablespoon olive oil
Vegetable Filling
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or white button)
- 4 cups fresh spinach
Creamy Mixture
- 1/2 cup cream cheese (softened)
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Toppings and Garnish
- 1/2 cup shredded mozzarella cheese (optional, for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil and place them cut-side down on a baking sheet.
- Roast the Squash: Roast the squash in the oven for 35–40 minutes until tender and easily shredded with a fork.
- Sauté Aromatics and Mushrooms: While the squash roasts, heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and sliced mushrooms, cooking for 6–8 minutes until the mushrooms release moisture and start to brown.
- Cook Spinach and Combine Creamy Ingredients: Stir in the fresh spinach and cook until wilted. Lower the heat to low and add the softened cream cheese, milk, grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Stir continuously until the mixture becomes creamy and well combined.
- Scoop Spaghetti Squash Strands: Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and transfer them to the skillet with the creamy vegetable mixture. Gently toss to combine all ingredients evenly.
- Stuff and Bake: Spoon the combined filling back into the spaghetti squash shells. Sprinkle the tops with shredded mozzarella cheese if desired. Return the stuffed squash halves to the oven and bake for an additional 10 minutes or until the cheese melts and becomes bubbly.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley if desired, and serve warm.
Notes
- To make this dish vegan, substitute dairy-free cream cheese and plant-based milk, and omit the mozzarella or use vegan cheese.
- This recipe works equally well as a main course or as a hearty side dish.
- You can customize the spice level by adjusting or omitting red pepper flakes.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
