5-Minute Creamy Spinach and Mushroom Stuffed Spaghetti Squash

If you’re looking for a healthy, delicious, and satisfying meal, this Creamy Spinach and Mushroom Stuffed Spaghetti Squash is the perfect dish for you. Combining the earthy flavors of mushrooms and spinach with the creamy richness of cheese, all nestled within a tender spaghetti squash, this recipe is a wholesome comfort food that is as nourishing as it is indulgent. Whether you’re vegetarian or simply trying to incorporate more vegetables into your diet, this dish is sure to please your taste buds and leave you feeling satisfied.

Ingredients for Spinach and Mushroom Stuffed Spaghetti Squash

• 1 large spaghetti squash 🍝
• 2 cups fresh spinach, chopped 🌿
• 1 cup mushrooms, sliced 🍄
• 1/2 cup ricotta cheese 🧀
• 1/4 cup grated Parmesan cheese 🧀
• 1/2 cup mozzarella cheese, shredded 🧀
• 1/2 cup heavy cream 🥛
• 2 cloves garlic, minced 🧄
• 2 tbsp olive oil 🫒
• Salt and pepper to taste 🧂
• 1/2 tsp red pepper flakes (optional) 🌶️

Directions for Spinach and Mushroom Stuffed Spaghetti Squash

1. Preheat the Oven

Start by preheating your oven to 400°F (200°C). This ensures that your oven is at the right temperature by the time your ingredients are prepped. Line a baking sheet with parchment paper to prevent the squash from sticking and make cleanup easier.

2. Prepare the Spaghetti Squash

Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds with a spoon and discard them or save them for roasting. Drizzle the inside of each squash half with olive oil and season with salt and pepper to enhance the natural flavors. Place the squash cut-side down on the prepared baking sheet and roast in the oven for 35-40 minutes, or until the flesh is tender and can be easily shredded into spaghetti-like strands.

3. Sauté Mushrooms and Spinach

While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown. Next, add the chopped spinach and cook for an additional 2-3 minutes until wilted. Season the mixture with salt, pepper, and optional red pepper flakes for a touch of heat.

4. Make the Creamy Filling

In a large mixing bowl, combine the sautéed mushrooms and spinach with the ricotta cheese, grated Parmesan cheese, and heavy cream. Stir until all the ingredients are evenly distributed and the mixture is creamy and smooth.

5. Stuff the Squash and Bake

Once the squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh of the squash, creating spaghetti-like strands. Mix the strands with the creamy spinach and mushroom filling. Spoon the mixture back into the squash shells, dividing it evenly between the two halves. Sprinkle the shredded mozzarella cheese on top of each stuffed squash half.

6. Final Bake

Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the mozzarella cheese is melted, golden, and bubbly.

7. Serve and Enjoy

Remove the stuffed squash from the oven and let it cool for a few minutes before serving. Enjoy this comforting, creamy, and nutritious meal as a main course or a hearty side dish.

Prep Time, Cooking Time, Total Time, and Calories per Serving

• Prep Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour and 5 minutes
• Calories per Serving: Approximately 350-400 kcal (depending on portion size)

Tips for the Best Results

1. Selecting the Squash: Choose a spaghetti squash that is firm, with no soft spots or blemishes. A medium to large-sized squash works best for this Spinach and Mushroom Stuffed Spaghetti Squash recipe, providing ample space for stuffing.
2. Don’t Overcook the Squash: To avoid mushy strands, keep an eye on the squash while roasting. You want it tender but not too soft, so it retains its spaghetti-like texture.
3. Add Protein: For a protein boost, consider adding cooked chicken, turkey, or tofu to the creamy filling.
4. Make It Vegan: Replace the dairy with vegan alternatives such as almond ricotta, nutritional yeast, and a plant-based cream to make this dish vegan-friendly.

Health Benefits of Creamy Spinach and Mushroom Stuffed Spaghetti Squash

• Rich in Fiber: Spaghetti squash is a low-calorie, high-fiber vegetable that helps with digestion and keeps you full longer.
• Loaded with Nutrients: Spinach is a powerhouse of vitamins A, C, K, and iron, while mushrooms provide essential B vitamins and minerals like selenium.
• Low-Carb Alternative: This dish is a great low-carb alternative to traditional pasta, making it suitable for those following a ketogenic or low-carb diet.
• Antioxidant-Rich: The ingredients in this dish, such as spinach and mushrooms, are high in antioxidants, which help combat oxidative stress and support overall health.

Conclusion

Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a versatile, flavorful, and nutrient-packed dish that brings comfort food to a whole new level. Whether you’re serving it as a weeknight dinner or a special occasion meal, it’s sure to impress with its creamy texture, savory flavors, and health benefits. Give this recipe a try, and enjoy a wholesome, delicious meal that your whole family will love.

FAQs about Spinach and Mushroom Stuffed Spaghetti Squash

Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Print Recipe

Pin Recipe

Enjoy a healthy and delicious Spinach and Mushroom Stuffed Spaghetti Squash, a low-carb, vegetarian dish packed with savory flavors and nutrients.

• Total Time: 1 hour 5 minutes
• Yield: 2 servings 1x

Ingredients

Scale 1x2x3x

• 1 large spaghetti squash
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)

Instructions

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Cut spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and place cut-side down on baking sheet. Roast for 35-40 minutes until tender.
• Meanwhile, heat olive oil in a skillet, sauté garlic for 1 minute, add mushrooms and cook 5-7 minutes until browned. Add spinach and cook 2-3 minutes until wilted. Season with salt, pepper, and optional red pepper flakes.
• In a mixing bowl, combine the sautéed vegetables with ricotta cheese, Parmesan cheese, and heavy cream until creamy and smooth.
• When squash is done, scrape the flesh into spaghetti-like strands with a fork and mix with the creamy filling.
• Spoon the mixture back into the squash shells and top with shredded mozzarella cheese.
• Return to oven and bake for an additional 10-15 minutes until cheese is melted and golden.
• Allow to cool for a few minutes before serving.

Notes

A nutritious and satisfying meal combining earthy mushrooms, spinach, and creamy cheese in tender spaghetti squash shells.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American/Italian Fusion
• Diet: Vegetarian

Nutrition

• Serving Size: 1/2 stuffed squash
• Calories: 350-400 kcal
• Sugar: N/A
• Sodium: N/A
• Fat: N/A
• Saturated Fat: N/A
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: Low due to spaghetti squash base
• Fiber: High (from spaghetti squash)
• Protein: N/A
• Cholesterol: N/A

Keywords: spaghetti squash, stuffed vegetables, vegetarian, low-carb, comfort food, healthy dinner, mushroom recipe, winter squash