Description
Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a vibrant, healthy dish that perfectly combines the earthy flavors of sautéed mushrooms and fresh spinach in a rich, creamy filling. This delightful recipe uses spaghetti squash as a nutritious, low-carb alternative to traditional pasta, making it an excellent choice for any occasion. Whether you’re hosting a dinner party or preparing a comforting weeknight meal, this dish will impress your guests with its delicious taste and beautiful presentation.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 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 your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes until tender.
- In a skillet over medium heat, sauté diced onion until translucent. Add garlic and mushrooms; cook until browned. Stir in spinach until wilted.
- In a mixing bowl, combine cream cheese, Parmesan cheese, nutmeg, and the sautéed mixture. Mix well and season to taste.
- Once the squash is roasted, use a fork to scrape out strands into a bowl. Mix these strands with the creamy filling.
- Spoon the mixture back into each squash half, top with mozzarella cheese, and bake for an additional 10-15 minutes until melted and bubbly.
- Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed half (approximately 300g)
- Calories: 330
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg