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
Scale
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
