Description
Indulge in the wholesome goodness of Creamy Spinach and Mushroom Stuffed Spaghetti Squash, a delightful dish that combines the earthy flavors of mushrooms and the freshness of spinach, all enveloped in a creamy filling. This recipe showcases roasted spaghetti squash as a nutritious vessel for a savory mix that’s both satisfying and healthy. Perfect for family dinners or meal prep, this dish is sure to impress your guests with its unique taste and beautiful presentation. Enjoy it as a hearty main course or a delicious side; it’s versatile enough to complement various proteins.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic for another minute.
- Stir in mushrooms until browned and moisture evaporates, then add spinach until wilted. Remove from heat.
- In a bowl, combine cream cheese, Parmesan, nutmeg, salt, pepper, and cooked vegetables.
- Scrape out spaghetti-like strands from roasted squash and mix with filling.
- Stuff mixture back into squash halves and top with mozzarella cheese. Bake for another 10-15 minutes until bubbly.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed half (approximately 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 45mg