Description
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a hearty and nutritious vegetarian main course, combining roasted spaghetti squash with a rich, creamy filling of sautéed mushrooms, fresh spinach, and melted cheeses. Perfect for a healthy and comforting dinner, this dish offers a delicious way to enjoy vegetables with a satisfying creamy texture and cheesy topping.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Filling
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup shredded mozzarella cheese
- Optional: fresh parsley for garnish
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and place them cut-side down on a baking sheet. Roast for 35 to 40 minutes, until the flesh is tender and can be easily shredded with a fork.
- Sauté Aromatics and Vegetables: While the squash roasts, heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and translucent. Add the sliced mushrooms and cook for 5 to 6 minutes until they soften and release their moisture.
- Cook Spinach and Make Creamy Filling: Stir the fresh spinach into the skillet and cook until wilted. Reduce the heat to low and pour in the heavy cream. Add grated Parmesan cheese, salt, black pepper, and nutmeg, stirring gently until the mixture becomes creamy and well combined.
- Prepare the Squash Flesh: Remove the roasted spaghetti squash from the oven. Using a fork, carefully scrape the flesh into strands into a large mixing bowl, leaving the shell intact for serving.
- Combine Filling with Squash: Gently fold the creamy spinach and mushroom mixture into the spaghetti squash strands, mixing carefully to maintain the squash’s texture.
- Stuff and Bake: Spoon the combined mixture back into the reserved squash shells. Top each half with shredded mozzarella cheese. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese has melted and turned golden.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley if desired. Serve warm and enjoy your creamy, cheesy stuffed spaghetti squash.
Notes
- For additional protein, add cooked chicken or sausage to the filling mixture.
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- Make sure not to overcook the squash before scraping to avoid mushy strands.
- This dish can be prepared ahead and reheated before serving.
