Creamy Spinach Mushroom Squash (Print Format)
Spaghetti squash halves filled with creamy spinach and mushrooms, topped with cheese and baked until golden.
# Ingredients:
01 -
1 large spaghetti squash
02 -
2 tablespoons olive oil, divided
03 -
Salt and pepper, to taste
04 -
1 onion, chopped
05 -
3 cloves garlic, minced
06 -
8 ounces mushrooms, sliced
07 -
4 cups fresh spinach, chopped
08 -
1/2 cup cream cheese
09 -
1/4 cup grated Parmesan cheese
10 -
1/2 teaspoon red pepper flakes (optional)
11 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle each half with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40–45 minutes, until tender and easily shredded with a fork.
02 -
Heat the remaining olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and mushrooms and cook until mushrooms are browned, about 7–8 minutes.
03 -
Add the chopped spinach and cook until wilted, 2–3 minutes. Lower the heat and stir in the cream cheese until melted and creamy. Mix in Parmesan cheese and red pepper flakes if using. Season with salt and pepper to taste.
04 -
Remove the squash from the oven and let cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Fill each squash half with the creamy spinach and mushroom mixture.
05 -
Return to the oven and bake for 10–15 minutes until heated through and slightly golden on top. Garnish with fresh parsley and serve warm.