Description
This Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a comforting, low-carb, gluten-free dish featuring roasted spaghetti squash filled with a creamy mixture of sautéed mushrooms, garlic, spinach, and cheese.
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
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle the inside with olive oil, and season with salt and pepper.
- Place the halves cut side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily shredded with a fork.
- Meanwhile, heat olive oil in a pan and sauté chopped onions and garlic until fragrant.
- Add mushrooms and cook until they release moisture and begin to brown.
- Stir in spinach and cook until wilted.
- Reduce heat and mix in cream cheese and Parmesan until creamy and combined.
- Once squash is cooked, use a fork to fluff the strands and mix them with the creamy filling inside the shells.
- Return to the oven for 5-10 minutes to heat through and lightly brown the top, if desired.
Notes
- Add shredded rotisserie chicken for extra protein.
- Use dairy-free cream cheese and nutritional yeast for a vegan version.
- Sprinkle red pepper flakes for a spicy kick.
- Add fresh herbs like thyme or basil for variation.
- Store leftovers in the fridge for up to 3 days; reheat in oven or microwave.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
