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
Scale
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
