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
Scale
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
