Name: Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium spaghetti squash; 2 tbsp olive oil; 8 oz fresh mushrooms (cremini or button), sliced; 3 cups fresh spinach; 3 garlic cloves, minced; 1 small onion, chopped; 4 oz cream cheese (or dairy-free alternative); 1/4 cup grated Parmesan (or nutritional yeast for vegan); Salt and pepper, to taste; Red pepper flakes, optional

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This Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a satisfying, low-carb comfort meal that’s packed with flavor. The tender strands of roasted spaghetti squash get loaded with a rich and creamy mixture of sautéed mushrooms, garlic, and spinach, creating a wholesome and cozy dish that feels indulgent without being heavy. Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Why You’ll Love This Recipe

I love how this recipe strikes a balance between hearty and healthy. The creamy filling makes it feel like a comfort food favorite, while the spaghetti squash base keeps things light and gluten-free. It’s perfect for weeknights when I want something nourishing and filling, and it doubles easily if I’m feeding guests. Plus, it’s vegetarian and can be made vegan with a couple of swaps, which makes it super versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti squash
Olive oil
Fresh mushrooms (like cremini or button)
Fresh spinach
Garlic cloves
Onion
Cream cheese (or dairy-free alternative)
Grated Parmesan (or nutritional yeast for a vegan version)
Salt and pepper
Red pepper flakes (optional)

Directions

I start by preheating the oven to 400°F (200°C).
I cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle the inside with olive oil, and season with salt and pepper.
I place the halves cut side down on a baking sheet and roast them for about 35-40 minutes, until the flesh is tender and easily shredded with a fork.
While the squash is roasting, I sauté chopped onions and garlic in a pan with olive oil until fragrant.
I add in the mushrooms and cook until they release their moisture and start to brown.
Then I stir in the fresh spinach and cook until it wilts down.
I reduce the heat and mix in cream cheese and Parmesan until everything is creamy and well combined.
Once the squash is cooked, I use a fork to fluff the strands and gently mix them with the creamy spinach and mushroom mixture right inside the squash shells.
I place them back in the oven for 5-10 more minutes to warm everything through and slightly brown the top if desired.

Servings and timing

This recipe serves 2 generously or 4 as a side dish.
Total time: About 50 minutes
Prep time: 10 minutes
Cook time: 40 minutes

Variations

I sometimes add a bit of shredded rotisserie chicken to the filling for extra protein. For a vegan option, I swap the cream cheese and Parmesan for plant-based alternatives. If I want a kick, I sprinkle a bit of crushed red pepper into the creamy mixture. Fresh herbs like thyme or basil also make a lovely addition depending on the mood I’m in.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either pop it in the microwave for a couple of minutes or warm it in the oven at 350°F until heated through. I find the oven keeps the texture a bit better.

FAQs

How do I know when the spaghetti squash is fully cooked?

I check if a fork easily scrapes the squash into strands. If it’s still a bit hard, I roast it for 5–10 more minutes.

Can I make this dish ahead of time?

Yes, I often prep the filling ahead and stuff the squash right before baking. That way, it’s fresh but saves time.

Is this recipe keto-friendly?

It is! Spaghetti squash is lower in carbs than pasta, and the creamy filling fits well into a keto diet, especially if I use full-fat dairy.

Can I freeze stuffed spaghetti squash?

I don’t recommend freezing it because the squash can get watery when thawed. It’s best enjoyed fresh or stored short-term in the fridge.

What mushrooms work best in this recipe?

I typically use cremini, but white button mushrooms or even a mix with shiitake add great depth to the flavor.

Conclusion

Creamy Spinach and Mushroom Stuffed Spaghetti Squash is one of those meals that feels like a treat but still keeps things healthy and wholesome. It’s easy to make, endlessly adaptable, and perfect for cozy dinners or meal prep. I love how every bite is packed with creamy, garlicky goodness and nourishing veggies.