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–+ servings

Indulgent Creamy Spinach and Mushroom Stuffed Spaghetti Squash

A hearty, satisfying meal featuring Creamy Spinach and Mushroom Stuffed Spaghetti Squash, ideal for a cozy dinner or impressing friends. Low-carb and gluten-free.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: dinner
Cuisine: vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 large spaghetti squash A low-carb alternative that serves as the perfect vessel for your savory filling.
  • 2 tablespoons olive oil Adds richness and promotes roasting; substitute with avocado oil for a fresh twist.
  • Salt Essential for enhancing flavors; customize to your taste.
  • Pepper Essential for enhancing flavors; customize to your taste.
For the Filling
  • 1 onion chopped Provides sweetness and depth; shallots make a milder alternative.
  • 3 cloves garlic Aroma enhancer that elevates the savory notes.
  • 8 oz mushrooms, sliced Brings earthiness to the dish; consider using cremini or shiitake mushrooms for a different flavor profile.
  • 4 cups fresh spinach, chopped Infuses freshness and nutrients; swap with kale or Swiss chard for more texture.
  • ½ cup cream cheese Creates a creamy filling; opt for dairy-free cream cheese for vegan variations.
  • ¼ cup grated Parmesan cheese Adds a savory cheese flavor; nutritional yeast can replace it for a vegan version.
  • ½ teaspoon red pepper flakes Introduces heat; adjust based on your spice preference.
  • Fresh parsley, chopped Provides a pop of color and enhances freshness.

Equipment

  • baking sheet
  • large skillet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle olive oil over the cut sides. Season with salt and pepper, then place cut-side down on the baking sheet. Roast for 40-45 minutes until tender.
  3. In a skillet, heat the remaining tablespoon of olive oil and sauté the chopped onion for about 5 minutes until translucent.
  4. Add minced garlic and sliced mushrooms, cooking for 7-8 minutes until browned and liquid evaporates.
  5. Stir in chopped spinach and cook for 2-3 minutes until wilted.
  6. Mix in cream cheese until melted and incorporated into the filling.
  7. Add grated Parmesan cheese and red pepper flakes, adjusting seasoning with salt and pepper. Simmer for 1-2 minutes.
  8. Scrape the insides of the roasted squash into strands and mix with the filling or fill separately. Bake for another 10-15 minutes.
  9. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Leftovers can be stored in the refrigerator for up to 3 days or frozen separately. Reheat gently for best results.

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