Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
If you’re craving a dish that’s both comforting and bursting with fresh, vibrant flavors, look no further than this Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe. It’s a wonderfully satisfying meal that transforms humble spaghetti squash into a delightful centerpiece, filled with a luscious, cheesy blend of sautéed mushrooms, wilted spinach, and creamy cheeses. Perfect for anyone wanting to indulge in a wholesome, gluten-free vegetarian dinner that feels gourmet yet easy to make, this recipe brings together incredible textures and tastes in every forkful.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to achieving the rich, creamy, and savory notes that make this recipe unforgettable. Each component plays a vital role in balancing the dish’s flavors, textures, and colors so that every bite is pure satisfaction.
- 1 medium spaghetti squash (about 2½–3 pounds): The perfect low-carb base that naturally separates into spaghetti-like strands when cooked.
- 1 tablespoon olive oil: Adds a silky richness and helps roast the squash to tender perfection.
- 1 small onion (finely chopped): Offers a subtle sweetness and depth when sautéed.
- 2 garlic cloves (minced): Infuses the filling with mouthwatering aroma and warmth.
- 8 ounces mushrooms (sliced): Bring earthiness and a satisfying meaty texture to the creamy filling.
- 4 cups fresh spinach (roughly chopped): Adds vibrant color and a gentle, fresh flavor while boosting nutrition.
- ½ cup cream cheese (softened): Creates the luscious, velvety base for the filling that binds everything together.
- ¼ cup grated Parmesan cheese: Packs a punch of salty, nutty flavor to elevate the dish.
- ¼ cup shredded mozzarella cheese: Melts beautifully on top to provide a golden, gooey finish.
- ¼ teaspoon salt: Balances and enhances all the flavors.
- ¼ teaspoon black pepper: Adds a hint of gentle spice and depth.
- Pinch of red pepper flakes (optional): For those who love a subtle kick of heat.
- Chopped parsley for garnish: A fresh, herbaceous touch that brightens up the finished dish.
How to Make Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
Step 1: Roast the Spaghetti Squash
First things first, preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise—it’s easiest to start from the stem and carefully work your way down. Then scoop out all the seeds, leaving you with two lovely squash boats ready to be stuffed. Brush the cut sides generously with olive oil and place them cut-side down on a baking sheet. Roast for about 35 to 40 minutes until the flesh is tender enough to shred with a fork. This cooking step unlocks the natural sweetness of the squash and gives it just the right texture for stuffing.
Step 2: Sauté the Vegetables
While the squash is baking, heat a splash of olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook it slowly until it turns translucent and tender, about 3 to 4 minutes. Add the minced garlic and stir for another 30 seconds until fragrant—this little step wakes up the flavors beautifully. Next, add the sliced mushrooms and cook, stirring occasionally, until they release their juices and become golden and soft, about 5 to 6 minutes. Finish by folding in the chopped spinach until it wilts down, which takes just a minute or two.
Step 3: Make the Creamy Filling
Turn the heat down to low, then stir in the softened cream cheese, grated Parmesan, salt, black pepper, and red pepper flakes if using. Mix everything gently but thoroughly until the cheese melts into a silky sauce, coating the vegetables perfectly. The result is a comforting, creamy filling bursting with earthy mushroom flavor and a hint of tangy cheese that beautifully complements the mildness of the squash.
Step 4: Assemble and Bake
Once the spaghetti squash halves are cool enough to handle, grab a fork and shred the flesh into spaghetti-like strands, keeping them snug inside the shells. Spoon the creamy spinach and mushroom filling evenly on top and gently toss to combine the strands with the filling. Sprinkle the shredded mozzarella cheese generously over the top. Place the stuffed squash back into the oven and bake for an additional 10 minutes. This melts the mozzarella into a gorgeous golden blanket and heats everything through, making this dish pure comfort on a plate.
How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a pop of green and freshness that balances the richness of the creamy filling. You can also add a few extra flakes of red pepper if you want to bring a little more heat to the party. A drizzle of olive oil or a light squeeze of lemon juice right before serving brightens the flavors beautifully.
Side Dishes
This stuffed spaghetti squash recipe stands well on its own, but if you want a fuller meal, pair it with a crisp green salad with lemon vinaigrette or some roasted garlic bread to soak up every last bit of the creamy goodness. For protein lovers, a side of grilled chicken or sautéed shrimp complements the vegetarian squash beautifully.
Creative Ways to Present
Serving this dish right in the squash shells is such a charming and rustic way to enjoy it, perfect for casual dinners or impressing guests. For a twist, you can scoop out the filling and bake it in individual ramekins topped with extra cheese and breadcrumbs for a gratin-style treat. Alternatively, toss the filling with cooked pasta for an entirely different, yet equally delicious presentation.
Make Ahead and Storage
Storing Leftovers
You can store any leftover creamy spinach and mushroom stuffed spaghetti squash in an airtight container in the refrigerator for up to 3 days. This makes for excellent next-day lunches or easy reheated dinner options when time is tight.
Freezing
This recipe freezes wonderfully. Let the stuffed halves cool completely, then wrap them tightly in plastic wrap and aluminum foil before placing in the freezer. They will keep well for up to 2 months. Defrost overnight in the refrigerator before reheating.
Reheating
To reheat, place the thawed or refrigerated stuffed squash in a preheated oven at 350°F (175°C) for about 15–20 minutes until warmed through and the cheese is bubbly again. Avoid microwaving if possible to maintain the best texture and flavor.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and thoroughly squeeze out excess moisture before adding it to the filling. This helps prevent the filling from becoming watery and keeps the texture perfect.
How do I pick the best spaghetti squash?
Look for a squash that feels heavy for its size with a firm, unblemished skin. The color should be a consistent pale yellow, and avoid any squash with soft spots or cracks.
Is this recipe suitable for vegans?
By swapping the cream cheese, Parmesan, and mozzarella with plant-based alternatives, you can make this recipe entirely vegan without compromising the creamy texture and rich flavor.
Can I add other vegetables to the filling?
Absolutely! Feel free to experiment by adding diced bell peppers, zucchini, or even sun-dried tomatoes. Just sauté them with the onions and mushrooms to keep the layers of flavor consistent.
What is the best way to reheat leftovers without drying them out?
Reheat in the oven covered with foil to retain moisture, or add a splash of vegetable broth if microwaving to keep the filling creamy and delicious.
Final Thoughts
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe is a true gem of a dish that feels like a celebration of wholesome, vibrant flavors all wrapped up in a cozy, cheesy package. It’s perfect for weeknight dinners, special occasions, or whenever you want to enjoy a comforting yet nutritious meal. Give it a try and watch how easily it becomes one of your go-to recipes — your taste buds will thank you!
Print
Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian, Gluten Free
Description
A delicious and creamy vegetarian main course featuring roasted spaghetti squash stuffed with a savory mixture of sautéed spinach, mushrooms, and three types of cheese. This healthy, gluten-free dish combines the natural sweetness of roasted squash with a rich, cheesy filling for a comforting meal.
Ingredients
Squash
- 1 medium spaghetti squash (about 2½–3 pounds)
- 1 tablespoon olive oil
Filling
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Garnish
- Chopped parsley
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place cut-side down on a baking sheet.
- Roast the Squash: Roast the squash for 35 to 40 minutes, or until tender and easily shredded with a fork.
- Sauté Vegetables: While the squash roasts, heat a skillet over medium heat with a drizzle of olive oil. Sauté the chopped onion until soft, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds. Add the sliced mushrooms and cook until browned and softened, approximately 5–6 minutes.
- Cook Spinach and Mix Filling: Stir in the chopped spinach and cook until wilted. Reduce heat to low and mix in cream cheese, Parmesan, salt, pepper, and red pepper flakes if using. Stir the mixture until smooth and creamy.
- Shred Squash and Combine: Once the squash is cool enough to handle, use a fork to shred the strands while keeping them inside the shell. Add the creamy spinach and mushroom mixture and toss gently to combine.
- Add Cheese and Bake: Sprinkle the tops with shredded mozzarella cheese. Return the stuffed squash halves to the oven and bake for another 10 minutes, or until heated through and the cheese is melted and golden.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped parsley, and serve warm.
Notes
- For extra protein, add cooked chicken or white beans to the filling mixture.
- To make this recipe dairy-free, substitute plant-based cream cheese and cheese alternatives.
- This dish is naturally gluten-free and vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
