Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
If you’re searching for a dish that’s both decadent and nourishing, Creamy Spinach and Mushroom Stuffed Spaghetti Squash is the answer you didn’t know you needed. Imagine golden strands of roasted spaghetti squash cradling a rich, velvety filling of savory mushrooms, tender spinach, and a trio of melty cheeses—all baked until warm and bubbly. It’s a recipe that feels special enough for a dinner party, but is easy enough for a cozy weeknight in. Packed with flavor and texture, this stuffed squash recipe is a celebration of wholesome ingredients and creamy comfort in every forkful.
Ingredients You’ll Need
What makes Creamy Spinach and Mushroom Stuffed Spaghetti Squash so delightful is how a handful of everyday ingredients transform into something truly memorable. Each element brings its own flair, from earthy mushrooms to luscious cream cheese, creating layers of flavor and color in every bite.
- Spaghetti squash: This mild, golden squash becomes tender strands after roasting, creating the perfect “boat” for stuffing.
- Olive oil: Adds richness and helps both the squash and filling cook to perfection.
- Mushrooms: Bring hearty, umami flavor and a lovely chew to the filling.
- Fresh spinach: Infuses the dish with vibrant color and a boost of nutrients.
- Garlic: A trio of cloves adds aromatic depth and savory zing.
- Salt and black pepper: Essential for balancing flavors and enhancing every ingredient.
- Dried thyme: Gives a subtle earthy note that ties the filling together.
- Cream cheese: The secret to that irresistibly creamy texture in the filling.
- Parmesan cheese: Delivers salty, nutty complexity and helps thicken the mixture.
- Mozzarella cheese: Melts into a gooey, bubbly blanket on top of the stuffed squash.
- Chopped parsley (optional): A fresh, bright garnish that makes the finished dish pop.
How to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F. Carefully slice your spaghetti squash in half lengthwise, scoop out the seeds, and brush the cut sides with a little olive oil. Place the squash halves cut-side down on a baking sheet and roast for 35 to 40 minutes, or until the flesh is tender enough to easily pierce with a fork. This step is where the magic starts, as the squash transforms into delicate strands ready to soak up all that creamy filling.
Step 2: Sauté the Mushrooms and Spinach
While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the sliced mushrooms and let them cook undisturbed for a few minutes to encourage browning, then stir and continue sautéing until their moisture has evaporated and they’re beautifully golden, about 6 to 8 minutes. Stir in the minced garlic, cook for another minute, and then toss in the chopped spinach, salt, pepper, and thyme. Let the spinach wilt and the flavors meld together—this is where the filling starts to come alive.
Step 3: Make the Creamy Filling
Lower the heat and add the softened cream cheese to the skillet. Stir gently until it melts into the vegetables, creating a luscious, creamy sauce that coats every morsel. Sprinkle in the grated Parmesan and stir until combined. The result is a rich, fragrant filling that you’ll want to eat right out of the pan (but hold off—it gets even better inside the squash).
Step 4: Stuff the Spaghetti Squash
Once your squash halves are roasted and cool enough to handle, use a fork to shred the flesh into spaghetti-like strands, being careful to keep them inside the shells. Spoon the creamy spinach and mushroom mixture over each half, then gently toss to combine so the squash strands are evenly coated with the filling. This step ensures every bite of Creamy Spinach and Mushroom Stuffed Spaghetti Squash is packed with flavor and texture.
Step 5: Add Cheese and Bake Again
Sprinkle the shredded mozzarella cheese evenly over the stuffed squash halves. Pop them back into the oven for 5 to 7 minutes, just until the cheese melts and starts to bubble. If you love a golden, slightly crispy top, turn on the broiler for a minute or two—just keep a close eye so it doesn’t burn!
Step 6: Garnish and Serve
Finish with a shower of fresh chopped parsley for color and freshness. Serve your Creamy Spinach and Mushroom Stuffed Spaghetti Squash warm, right out of the squash shells for maximum wow factor and minimal cleanup.
How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Garnishes
A sprinkle of chopped parsley adds a welcome burst of green and a hint of freshness that brightens the creamy, savory filling. For a little extra flair, try a dusting of freshly cracked black pepper or a few red pepper flakes for heat. If you want to make it extra special, a pinch of lemon zest right before serving can lift all the flavors beautifully.
Side Dishes
This dish is hearty enough to stand on its own, but it also pairs well with a crisp green salad tossed in a simple vinaigrette or a side of roasted vegetables like carrots or asparagus. For a more filling meal, offer warm crusty bread to soak up every last bit of the creamy sauce.
Creative Ways to Present
For a fun twist, scoop the filling into individual ramekins or small baking dishes and top with extra cheese for party-ready portions. Or, slice the stuffed squash into wedges for sharing at a potluck. If you want to impress, serve the Creamy Spinach and Mushroom Stuffed Spaghetti Squash directly in its golden squash “boat”—it makes for a beautiful, rustic presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply let the squash cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days, making it a perfect make-ahead lunch or quick dinner option.
Freezing
Creamy Spinach and Mushroom Stuffed Spaghetti Squash can be frozen, though the texture of the squash and filling may soften slightly upon thawing. Freeze portions in airtight containers for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the squash halves or portions in a baking dish, cover with foil, and warm in a 350°F oven until heated through—about 15 to 20 minutes. For a faster option, microwave individual servings in short bursts, checking and stirring as you go. Add a sprinkle of extra cheese before reheating to refresh the gooey topping.
FAQs
Can I add protein to this recipe?
Absolutely! For a heartier dish, stir in some cooked shredded chicken or white beans with the creamy filling. Both options pair wonderfully with the spinach and mushrooms and make the stuffed squash even more satisfying.
Is there a way to make this recipe vegan?
Yes, you can easily make Creamy Spinach and Mushroom Stuffed Spaghetti Squash vegan by swapping in your favorite dairy-free cream cheese, mozzarella, and Parmesan alternatives. The final result is just as creamy and delicious.
Can I cook the spaghetti squash in the microwave?
Definitely! If you’re short on time, cut the squash in half, scoop out the seeds, and microwave the halves cut-side down on a microwave-safe plate with a bit of water for 10 to 12 minutes, or until tender. This shortcut makes weeknight prep a breeze.
How do I prevent my filling from getting watery?
Be sure to sauté the mushrooms thoroughly until all their moisture has evaporated before adding the spinach and cream cheese. This step is key for a thick, creamy filling that doesn’t water down your squash.
What’s the best way to shred the spaghetti squash?
Once roasted and slightly cooled, use a fork to gently rake the flesh into strands, being careful to leave the squash shell intact for stuffing. Work lengthwise for the longest, prettiest “spaghetti” strands.
Final Thoughts
I hope you’ll treat yourself to Creamy Spinach and Mushroom Stuffed Spaghetti Squash soon—it’s one of those recipes that brings comfort, flavor, and a little bit of wow to your table. Whether you’re looking for a new veggie-forward main or just want a cozy, cheesy dinner, this dish is sure to become a staple in your kitchen. Enjoy every creamy, savory bite!
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Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash recipe makes a delicious, nutritious, and satisfying gluten-free vegetarian main course. Roasted spaghetti squash is filled with a savory mixture of sautéed mushrooms, garlic, and spinach combined with creamy cheeses for a comforting, low-carb meal perfect for any night of the week.
Ingredients
Squash
- 1 large spaghetti squash
- 2 tablespoons olive oil, divided
Filling
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- Chopped parsley, for garnish (optional)
Instructions
- Preheat and prepare squash: Preheat your oven to 400°F. Carefully slice the spaghetti squash lengthwise and scoop out all the seeds. Brush the cut sides with 1 tablespoon of olive oil and place the halves cut side down on a baking sheet. Roast for 35–40 minutes until the flesh is tender and easily shredded.
- Sauté vegetables: While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until browned and their moisture has evaporated, about 6–8 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook spinach and season: Stir in the chopped spinach, salt, black pepper, and dried thyme. Cook until the spinach is wilted evenly, stirring occasionally to combine flavors.
- Create creamy filling: Reduce the heat to low and add the softened cream cheese to the skillet. Stir until melted and the mixture is creamy. Then mix in the grated Parmesan cheese and remove the skillet from heat.
- Shred squash and combine: When the spaghetti squash is done roasting, use a fork to shred the flesh into noodle-like strands while keeping the strands inside the squash shells. Divide the creamy vegetable mixture evenly between the two squash halves and gently toss to combine with the squash strands.
- Top and melt cheese: Sprinkle the shredded mozzarella cheese evenly over the filled squash halves. Return them to the oven and bake an additional 5–7 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from oven, garnish with chopped parsley if desired, and serve warm as a hearty vegetarian main dish.
Notes
- Add cooked chicken or white beans for extra protein.
- To save time, cook the squash in the microwave by cutting it in half and microwaving for 10–12 minutes instead of roasting.
- Use dairy-free cream cheese and shredded cheese to make this recipe vegan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 squash half
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 55 mg
