Creamy Spinach Mushroom Squash

Creamy Spinach and Mushroom Stuffed Spaghetti Squash makes a delicious vegetarian main that feels hearty yet light. The sweet roasted squash becomes a flavorful carrier for creamy tangy spinach and golden mushrooms. It is simple enough for a weeknight but impressive for guests.

I whipped this up when I wanted something cozy but low on carbs and my whole family went for seconds. It is now a winter staple.

Ingredients

• Spaghetti squash: Brings a sweet nutty taste and fun texture. Choose a large squash that feels heavy for its size and has a matte golden rind
• Olive oil: Helps caramelize the filling and squash. Look for extra virgin with a deep green color
• Yellow onion: Adds delicate sweetness and aromatic base. Select onions that are firm with no soft spots
• Garlic: Provides a savory backbone. Use fresh cloves for best results
• Mushrooms: Bring umami depth and hearty richness. Cremini or white mushrooms are both great
• Fresh spinach: Packs the filling with nourishing greens. Look for leaves that are perky and deep green
• Cream cheese: Delivers ultra creamy consistency. Go for block-style cream cheese for best melting
• Parmesan cheese: Adds sharp salty finish. Grate fresh for the most flavor
• Red pepper flakes: For a hint of subtle heat if you like. Use as much or as little as you enjoy
• Fresh parsley: Brightens the finished dish. Choose flat-leaf for best flavor
• Salt and pepper: Essential for layering flavor at each step

Step-by-Step Instructions

Prep and Roast the Squash:

Slice the spaghetti squash in half lengthwise using a steady chef’s knife be careful as it can be tough Scrape out the seeds with a spoon Drizzle with olive oil and season generously with salt and pepper Arrange cut sides down on a parchment lined sheet Roast at four hundred degrees for forty to forty five minutes until a fork slides in easily and the flesh pulls into tender golden strands

Sauté Aromatics and Mushrooms:

Warm olive oil in a large skillet set over medium heat Toss in chopped onion cook stirring frequently for about five minutes until translucent Stir in minced garlic and sliced mushrooms Continue to sauté for seven to eight minutes letting the mushrooms release their moisture and caramelize deeply

Wilt Spinach and Make Cream Sauce:

Add chopped spinach to the skillet and cook just until wilted which takes about two to three minutes Reduce the heat to low Dollop in the cream cheese stir constantly until the mixture turns smooth and everything is coated Cream cheese should melt fully before you sprinkle in the Parmesan cheese and add red pepper flakes if you like Stir well Taste and add salt and pepper as needed

Stuff the Squash and Bake:

Once the squash halves are cool enough to handle use a fork to fluff the insides into spaghetti like strands but leave the shells intact Scoop the creamy filling into each half spreading evenly to cover all the squash flesh Return to the oven for another ten to fifteen minutes until the top is slightly golden and steaming hot

Garnish and Serve:

Remove from the oven scatter with freshly chopped parsley on top Serve warm directly in the squash shells for a beautiful presentation

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Mushrooms always stand out in this dish for me The richness they bring reminds me of comforting pasta suppers at my grandmother's house just with a fresh veggie twist Everyone fought for the last bite

Storage Tips

Let the stuffed squash cool completely then spoon leftovers into an airtight container Refrigerate for up to three days For longer storage transfer to a freezer safe dish and freeze up to two months Thaw overnight in the fridge and reheat gently in a moderate oven to restore the texture Microwave works for quick lunches too but the oven keeps the topping creamy and bubbly

Ingredient Substitutions

No cream cheese on hand Try ricotta or goat cheese for a similar creaminess but a tangier taste Vegan swaps like cashew cream also work well Swap mushrooms for sautéed zucchini or bell pepper to mix up the flavors and textures Baby kale works if you do not have spinach

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Serving Suggestions

Serve the stuffed squash halves as a standalone main or add a crisp green salad for balance A simple garlic toast on the side turns it into a more filling Friday night dinner The creamy filling tucks nicely into tortillas for quick veggie tacos with leftovers

Cultural Notes

Stuffing vegetables is a tradition in many cuisines There is a Mediterranean feel to this one from the use of olive oil and cheese but the fresh produce focus makes it right at home at modern American tables Roasted spaghetti squash itself has a cool history as a healthy alternative to pasta that more home cooks have discovered over the last decade

Recipe FAQs

→ How do you make the squash strands fork-tender?

Roast the squash cut-side down until the flesh is tender and easily pulled into strands with a fork, usually 40–45 minutes at 400°F.

→ Can frozen spinach be substituted for fresh?

Yes, thawed and well-drained frozen spinach works. Squeeze out excess moisture to avoid a watery filling.

→ How can you add more protein?

Mix in cooked shredded chicken or white beans with the filling for a heartier dish.

→ What cheese alternatives can be used?

Ricotta or shredded mozzarella also pair well with the creamy mushroom and spinach filling.

→ Do leftovers reheat well?

Store assembled halves in the fridge. Reheat in the oven for best texture and flavor.