Ingredients
Scale
- 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.
- 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
