If you’re looking for a dish that’s hearty, comforting, and secretly packed with veggies, this Creamy Spinach and Mushroom Stuffed Spaghetti Squash is going to win your heart. Imagine tender strands of spaghetti squash tossed in a luscious creamy sauce with earthy mushrooms, vibrant spinach, and a little cheesy magic all baked to golden perfection. Trust me, this one’s a game-changer. It’s the perfect mix of cozy and nutritious, and once you dig your fork in, you’ll be hooked!

Why You’ll Love Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Name: Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 medium spaghetti squash, halved and seeds removed; 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cups mushrooms, sliced; 3 cups fresh spinach; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; Salt and pepper to taste; 1/4 tsp red pepper flakes (optional)

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Works as a satisfying main dish or a hearty side to a larger meal.
Budget-Friendly: Made with simple, inexpensive vegetables and pantry staples.
Quick and Easy: The oven does most of the work, and you can prep the filling while the squash bakes.
Customizable: Swap in kale, add cooked chicken, or use your favorite cheese blend.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Here’s the beauty of this recipe: it takes humble ingredients and turns them into something restaurant-worthy. Let’s break it down:
Spaghetti Squash: When roasted, the flesh turns into spaghetti-like strands, making a great low-carb base.
Mushrooms: Add a deep, savory flavor that pairs beautifully with the creamy sauce.
Spinach: Brings color, nutrition, and freshness.
Cream Cheese: Creates the rich, creamy base of the filling.
Garlic: Infuses the dish with irresistible flavor.
Parmesan Cheese: Adds nuttiness and a golden crust on top.
Olive Oil: Helps roast the squash and sauté the veggies to perfection.
Seasonings: Salt, pepper, and a pinch of red pepper flakes for balance and a little kick.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 35–40 minutes or until the strands are tender.
Cook the Filling: While the squash roasts, heat olive oil in a skillet. Sauté mushrooms and garlic until softened and fragrant. Stir in spinach and cook until just wilted.
Make it Creamy: Add cream cheese to the skillet and stir until melted and smooth. Mix in a bit of Parmesan and season with salt, pepper, and red pepper flakes.
Assemble the Dish: Once the squash is roasted, use a fork to scrape the strands gently. Mix them with the creamy filling and divide the mixture evenly back into the squash shells.
Cook to Perfection: Top with the remaining Parmesan and bake for another 10–15 minutes until bubbly and golden.
Finishing Touches: Let it cool for a few minutes before serving it helps the flavors set beautifully.
Serve and Enjoy: Grab a fork and dig straight into the squash shell for a fun, no-fuss presentation!

Nutrition Facts: Servings: 4 Calories per serving: 280
Preparation Time
Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes

How to Serve Creamy Spinach and Mushroom Stuffed Spaghetti Squash

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve with a crisp side salad for freshness.
Pair with garlic bread or crusty bread for soaking up the creamy sauce.
Add grilled chicken or shrimp on the side for extra protein.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Choose a medium-sized squash so the strands cook evenly.
Don’t overcook the squash, or it can become watery.
For a lighter version, swap the cream cheese for Greek yogurt.
Add extra veggies like bell peppers or zucchini for more flavor and texture.
Leftovers can be stored in an airtight container in the fridge for up to three days.

FAQ’s

1. Can I make this recipe dairy-free?
Yes! Use dairy-free cream cheese and Parmesan alternatives.
2. Can I roast the squash ahead of time?
Absolutely just store the roasted squash in the fridge and stuff it when you’re ready.
3. Can I use frozen spinach?
Yes, just thaw and drain it well before adding it to the filling.
4. Can I use other cheeses?
Mozzarella, Gruyère, or a cheddar blend would all be delicious.
5. How do I make it more filling?
Add cooked chicken, sausage, or even chickpeas to the creamy filling.
6. Do I need to peel the squash?
Nope! The shell acts as a natural bowl for serving.
7. Can I use another type of squash?
Acorn squash or delicata squash can work, though the texture will be different.
8. Can I freeze this recipe?
You can freeze the stuffed squash, but the texture may change slightly when reheated.
9. What can I do if my filling is too thick?
Stir in a splash of milk or broth until it reaches your desired consistency.
10. Can I use low-fat cream cheese?
Yes, but the filling may be slightly less creamy.

Conclusion

Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a dish that checks all the boxes: wholesome, comforting, and absolutely delicious. It’s perfect for weeknight dinners or special occasions, and the creamy, cheesy filling is so satisfying you won’t miss the pasta. Give it a try, and it’s sure to become a go-to recipe in your kitchen rotation!

Creamy Spinach and Mushroom Stuffed Spaghetti Squash

Author: Isabella
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting, Baking
Cuisine: American
Diet: Vegetarian

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Description

This Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a deliciously comforting low-carb dish packed with tender roasted squash, savory mushrooms, and creamy spinach filling.

Ingredients

Scale

2 medium spaghetti squash, halved and seeds removed
2 tbsp olive oil
1 medium onion, finely chopped
3 cups mushrooms, sliced
3 cups fresh spinach
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C). Drizzle spaghetti squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 40-45 minutes until tender.
While the squash is roasting, heat remaining olive oil in a large skillet over medium heat. Sauté onions and mushrooms for 5-6 minutes until softened.
Add garlic and cook for another minute, then stir in spinach until wilted.
Pour in heavy cream and Parmesan cheese, stirring until the mixture is creamy. Season with salt, pepper, and red pepper flakes if using.
Once squash is done, scrape the flesh with a fork to create spaghetti-like strands, leaving them inside the shell.
Divide the creamy spinach and mushroom mixture between the squash halves and top with shredded mozzarella.
Return to the oven and bake for 10 minutes, or until the cheese is melted and bubbly. Serve warm.