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.
