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.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add cooked chicken or bacon for extra protein.
- This dish can be prepared ahead and baked right before serving.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 310
- Sugar: 6g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 45mg
Keywords: spaghetti squash, spinach mushroom recipe, creamy stuffed squash, low carb dinner, vegetarian main dish