If you are craving a dish that feels indulgent yet keeps things light and fresh, this Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe is an absolute game-changer. The tender strands of roasted spaghetti squash provide the perfect base for a rich, savory filling bursting with tender mushrooms, garlicky spinach, and melty cheeses. It’s a harmonious blend of flavors and textures that feels comforting and elegant all at once. Whether you’re looking for a show-stopping vegetarian main or a satisfying weeknight meal, this dish will quickly become one of your favorites.
Ingredients You’ll Need
The beauty of this Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe lies in its simple, wholesome ingredients. Each component plays a special role in creating that luscious, creamy texture and robust flavor palette, making the preparation straightforward but anything but dull.
- 1 medium spaghetti squash, halved and seeds removed: The star of the dish, its stringy flesh mimics pasta for a low-carb twist.
- 2 tablespoons olive oil: Adds richness while keeping the squash moist and golden during roasting.
- Salt and black pepper to taste: Essential for seasoning and bringing out the natural flavors.
- 1 tablespoon butter: Provides depth and helps soften the onions and mushrooms beautifully.
- 1 small yellow onion, finely chopped: Adds sweetness and a subtle aromatic base.
- 2 cloves garlic, minced: Infuses the filling with a warm, inviting fragrance.
- 8 oz cremini or baby bella mushrooms, sliced: Earthy and meaty, they soak up the seasonings perfectly.
- 4 cups fresh spinach, roughly chopped: Adds vibrant color and fresh green flavor that balances the richness.
- 1/2 cup cream cheese: Creates the creamy texture that makes this dish irresistibly smooth.
- 1/4 cup grated Parmesan cheese: Brings a salty, nutty sharpness to the mix.
- 1/4 teaspoon red pepper flakes (optional): Adds a subtle hint of heat for those who like a little kick.
- 1/4 teaspoon nutmeg (optional): Brings a cozy warmth that elevates the creamy filling.
- 1/2 cup shredded mozzarella cheese: Melts on top to create that golden, bubbly finish everyone loves.
How to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
Step 1: Roast the Spaghetti Squash
First things first: preheat your oven to 400°F. Brush the cut sides of your spaghetti squash halves with olive oil, then sprinkle salt and pepper generously. Place them cut-side down on a baking sheet and roast for 35 to 40 minutes. You’ll know it’s ready when the flesh is tender and easily separates into strands with a fork. This roasting step caramelizes the squash just enough to add a hint of sweetness that contrasts beautifully with the savory filling.
Step 2: Sauté the Aromatics and Mushrooms
While the squash roasts, melt butter in a large skillet over medium heat. Toss in the finely chopped onion and cook for about 3 to 4 minutes until softened and translucent. Add the minced garlic and mushrooms next. Cook them down for 6 to 8 minutes until the mushrooms are nicely browned, their moisture evaporated, and they’ve developed a rich, earthy flavor. This caramelization will deepen every bite of the filling.
Step 3: Wilt the Spinach and Mix the Creamy Filling
Add the chopped fresh spinach to the skillet and stir until it wilts down completely. Then stir in the cream cheese, Parmesan, and if using, the red pepper flakes and nutmeg. The heat will melt the cheeses together with the vegetables creating a luscious, creamy filling that is bursting with flavor. Make sure to mix everything well so all those components marry perfectly.
Step 4: Combine the Filling with Spaghetti Squash
Once the squash is roasted and cool enough to handle, gently scrape the flesh with a fork to create spaghetti-like strands, keeping them inside the squash shells. Fold the creamy spinach and mushroom mixture into the squash strands carefully to ensure every strand is coated with delicious creaminess.
Step 5: Bake with Mozzarella Topping
Sprinkle shredded mozzarella cheese over each stuffed squash half, then pop them back into the oven for 10 minutes or until the cheese is melted and bubbling, with just the right golden spots. This finishing bake adds a wonderful texture contrast and an irresistible cheesy aroma.
How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
Garnishes
To elevate your Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe even more, try garnishing with freshly chopped parsley or basil for a fresh herbal brightness. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt just before serving can enhance the flavors and add a bit of visual appeal too.
Side Dishes
This dish shines as a complete main, but pairing it with a simple crisp green salad or a side of garlic-roasted Brussels sprouts can round out the meal beautifully. If you prefer, some crusty bread on the side is perfect for soaking up any creamy bits left on the plate.
Creative Ways to Present
For a stunning presentation, serve the stuffed squash halves nestled on a large platter with a sprinkle of extra cheese melted over top. You can even add a few toasted pine nuts or walnuts for crunch. If hosting, consider slicing each half into rings for bite-sized appetizer portions that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you probably will), store them in an airtight container in the refrigerator for up to 3 days. The creamy spinach and mushroom filling melds even more overnight, so the flavors deepen nicely.
Freezing
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe can be frozen for up to two months. For best results, freeze before baking with the mozzarella topping. Thaw overnight in the fridge and then bake fresh when ready to eat.
Reheating
Reheat leftovers gently in a 350°F oven until warmed through, about 15 to 20 minutes. You can also microwave individual portions although the oven method helps keep the squash from becoming too watery.
FAQs
Can I use other types of squash for this recipe?
Spaghetti squash works best because of its unique stringy texture that mimics pasta, but you could experiment with other winter squash. Just keep in mind the texture and flavor will vary.
Is this dish suitable for vegans?
Not as written, but you can make it vegan-friendly by swapping cream cheese and Parmesan for plant-based alternatives and using vegan mozzarella for topping.
Can I add protein to the filling?
Absolutely! Cooked chicken, crumbled tofu, or white beans blend beautifully into the creamy spinach and mushroom filling if you want to add some extra protein.
How spicy is this dish? Can I omit the red pepper flakes?
The red pepper flakes add just a subtle kick but are completely optional. The dish is perfectly flavorful even without them.
What if I don’t have cream cheese on hand?
Greek yogurt or ricotta cheese can be used as alternatives to keep the filling creamy, though the taste and texture will be slightly different.
Final Thoughts
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe is one of those magical dishes that takes simple, wholesome ingredients and turns them into a comforting yet elegant meal. It’s perfect for cozy dinners at home or impressing friends without any fuss. Once you try it, you’ll understand why it’s so beloved — every creamy, cheesy, flavorful bite will have you coming back for more.
Print
Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delicious, low-carb vegetarian main course that combines tender roasted spaghetti squash with a rich, creamy filling of sautéed mushrooms, spinach, and cheeses. Baked until bubbly and golden, it’s a comforting and healthy dish perfect for a cozy dinner.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash, halved lengthwise and seeds removed
- 2 tablespoons olive oil
- Salt and black pepper to taste
Filling
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or baby bella mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon nutmeg (optional)
Topping
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F. Brush the inside of the spaghetti squash halves with olive oil and season them with salt and black pepper. Place the squash cut-side down on a baking sheet.
- Roast Squash: Roast the spaghetti squash in the preheated oven for 35–40 minutes, or until the flesh is tender and easily pierced with a fork.
- Sauté Vegetables: While the squash roasts, heat butter in a large skillet over medium heat. Add the finely chopped onion and cook until it softens, about 3–4 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and all moisture has evaporated, about 6–8 minutes.
- Add Spinach and Creamy Ingredients: Add the chopped spinach to the skillet and cook until it wilts. Stir in the cream cheese, grated Parmesan cheese, red pepper flakes, and nutmeg (if using), mixing until the filling is creamy and well combined.
- Prepare Squash Flesh: After the squash has roasted, remove it from the oven and use a fork to scrape the flesh into strands inside each half, keeping the strands contained in the squash shells.
- Combine Filling and Squash: Gently mix the creamy spinach and mushroom filling into the spaghetti squash strands within the shells, ensuring an even distribution of the filling.
- Add Cheese and Bake: Top each stuffed half with shredded mozzarella cheese. Return them to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve warm as a hearty, flavorful main course.
Notes
- This dish is fully vegetarian if you ensure your Parmesan cheese is vegetarian-friendly (made without animal rennet).
- For added protein, consider mixing in cooked chicken or adding white beans to the filling before stuffing.
- Red pepper flakes and nutmeg are optional but add a nice depth of flavor.
- You can substitute mozzarella with other melting cheeses like provolone or gouda for a different taste profile.
