This recipe brings together the comforting flavors of creamy cheese, sautéed mushrooms, and spinach, all nestled in the natural bowl of a roasted spaghetti squash. It’s a nutritious, low-carb dish that’s satisfying enough to be a meal on its own or an impressive side dish.
Ingredients:
- 1 large spaghetti squash 🍝
- 2 cups fresh spinach, chopped 🌿
- 1 cup mushrooms, sliced 🍄
- 1/2 cup ricotta cheese 🧀
- 1/4 cup grated Parmesan cheese 🧀
- 1/2 cup shredded mozzarella cheese 🧀
- 1/2 cup heavy cream 🥛
- 2 cloves garlic, minced 🧄
- 2 tablespoons olive oil 🫒
- Salt and pepper to taste 🧂
- 1/2 teaspoon red pepper flakes (optional) 🌶️
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). This step ensures that the squash roasts perfectly, resulting in tender strands.
- Prepare the Spaghetti Squash:
- Cut the spaghetti squash in half lengthwise. Remove the seeds using a spoon and drizzle the inside of each half with olive oil. Season with salt and pepper to enhance the flavor. Place the squash cut-side down on a baking sheet lined with parchment paper and roast for 35-40 minutes, or until the flesh is fork-tender.
- Sauté Mushrooms and Spinach:
- While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Next, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown. Stir in the chopped spinach and cook for an additional 2-3 minutes, until wilted. Season with salt, pepper, and optional red pepper flakes for added heat.
- Make the Creamy Filling:
- In a large mixing bowl, combine the sautéed mushrooms and spinach with ricotta cheese, grated Parmesan cheese, and heavy cream. Stir until all ingredients are evenly incorporated, resulting in a creamy filling.
- Stuff the Squash:
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Using a fork, gently scrape the flesh to create spaghetti-like strands. Mix these strands with the creamy spinach and mushroom filling. Spoon the mixture back into the squash shells, dividing it evenly.
- Final Bake:
- Top each stuffed squash half with shredded mozzarella cheese. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, golden, and bubbly.
- Serve and Enjoy:
- Remove the stuffed squash from the oven and let it cool for a few minutes before serving. This comforting dish can be enjoyed as a main course or as a hearty side. Garnish with fresh herbs if desired.
Cooking Tips:
- Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a smooth, firm skin. This indicates freshness.
- Add Protein: For a more filling meal, consider adding cooked chicken, turkey, or tofu to the filling mixture.
- Customize Your Fillings: Feel free to experiment with other vegetables, such as bell peppers or zucchini, for added flavor and nutrition.
Nutritional Benefits:
- Low in Carbs: Spaghetti squash is a great low-carb alternative to traditional pasta, making it an excellent option for those following a low-carb diet.
- Rich in Vitamins: This dish is loaded with vitamins A and C from spinach and other vegetables, supporting overall health and immunity.
- High in Fiber: The combination of squash and spinach provides a good source of dietary fiber, promoting healthy digestion.
Why You’ll Love This Recipe:
This creamy spinach and mushroom stuffed spaghetti squash is not only incredibly delicious, but it’s also a fun way to enjoy a healthier version of a comfort food classic. The creamy filling is rich and satisfying, while the roasted squash adds a lovely sweetness. Plus, it’s a visually appealing dish that will impress family and friends alike!
Dietary Information:
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
- Vegetarian Option: With the omission of meat, this dish is perfect for vegetarians.
- Nut-Free: This recipe does not contain any nuts, making it safe for those with nut allergies.
Why This Recipe Works:
The combination of roasting the spaghetti squash enhances its natural sweetness and creates a perfect vessel for the creamy filling. The sautéed mushrooms and spinach add depth of flavor and a lovely texture, while the blend of cheeses contributes to the dish’s richness. The baking process melds all the flavors together, creating a comforting and satisfying meal.
Conclusion:
The Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delicious and nutritious dish that is sure to become a favorite in your home. With its creamy filling and healthy ingredients, it’s perfect for a cozy family dinner or meal prep for the week. Enjoy the comforting flavors and health benefits of this delightful recipe, and don’t be surprised if it quickly becomes a staple in your culinary repertoire!
Creamy Spinach and Mushroom Stuffed Spaghetti Squash
- Total Time: 1hr 5mins
Description
If you’re looking for a healthy and delicious way to enjoy a classic comfort dish, look no further than this Creamy Spinach and Mushroom Stuffed Spaghetti Squash. This recipe transforms the humble spaghetti squash into a savory bowl filled with a rich, creamy mixture of spinach, mushrooms, and cheeses. It’s not only a feast for the eyes with its vibrant colors but also a nutritious option that is perfect for family dinners or meal prep. Plus, it’s gluten-free and can easily be made vegetarian!
Ingredients
- 1 large spaghetti squash 🍝
- 2 cups fresh spinach, chopped 🌿
- 1 cup mushrooms, sliced 🍄
- 1/2 cup ricotta cheese 🧀
- 1/4 cup grated Parmesan cheese 🧀
- 1/2 cup shredded mozzarella cheese 🧀
- 1/2 cup heavy cream 🥛
- 2 cloves garlic, minced 🧄
- 2 tablespoons olive oil 🫒
- Salt and pepper to taste 🧂
- 1/2 teaspoon red pepper flakes (optional) 🌶️
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). This step ensures that the squash roasts perfectly, resulting in tender strands.
- Prepare the Spaghetti Squash:
- Cut the spaghetti squash in half lengthwise. Remove the seeds using a spoon and drizzle the inside of each half with olive oil. Season with salt and pepper to enhance the flavor. Place the squash cut-side down on a baking sheet lined with parchment paper and roast for 35-40 minutes, or until the flesh is fork-tender.
- Sauté Mushrooms and Spinach:
- While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Next, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown. Stir in the chopped spinach and cook for an additional 2-3 minutes, until wilted. Season with salt, pepper, and optional red pepper flakes for added heat.
- Make the Creamy Filling:
- In a large mixing bowl, combine the sautéed mushrooms and spinach with ricotta cheese, grated Parmesan cheese, and heavy cream. Stir until all ingredients are evenly incorporated, resulting in a creamy filling.
- Stuff the Squash:
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Using a fork, gently scrape the flesh to create spaghetti-like strands. Mix these strands with the creamy spinach and mushroom filling. Spoon the mixture back into the squash shells, dividing it evenly.
- Final Bake:
- Top each stuffed squash half with shredded mozzarella cheese. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, golden, and bubbly.
- Serve and Enjoy:
- Remove the stuffed squash from the oven and let it cool for a few minutes before serving. This comforting dish can be enjoyed as a main course or as a hearty side. Garnish with fresh herbs if desired.
- Prep Time: 15mins
- Cook Time: 50 mins