I really enjoy making this creamy spinach and mushroom stuffed spaghetti squash because it delivers comfort food vibes while still feeling light and nourishing. The roasted spaghetti squash becomes tender and slightly sweet, and I mix it with sautéed mushrooms, fresh spinach, and a creamy garlic sauce that makes the whole dish rich and satisfying without being heavy.
Why You’ll Love This Recipe
I love how this recipe feels indulgent but stays wholesome at the same time. I like that it’s naturally low in carbs, easy to prepare, and filling enough to enjoy as a main dish. The combination of creamy sauce, earthy mushrooms, and fresh spinach pairs perfectly with the delicate strands of spaghetti squash.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 medium spaghetti squash
2 tablespoons olive oil
1 cup sliced mushrooms
2 cups fresh spinach
2 cloves garlic, minced
1/3 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Directions
I begin by preheating the oven to 400°F (200°C). I carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. I brush the inside of each half with olive oil and lightly season with salt. I place the squash cut-side down on a baking sheet and roast it for about 35 to 40 minutes, until the flesh is tender.
While the squash is roasting, I heat the remaining olive oil in a skillet over medium heat. I add the sliced mushrooms and cook them until they release their moisture and turn golden brown. I stir in the garlic and cook for about 30 seconds, just until fragrant. I then add the spinach and cook until it wilts completely.
I lower the heat and pour in the heavy cream, stirring gently to combine. I add the Parmesan cheese and let the sauce simmer for a few minutes until it thickens slightly. I season with salt and black pepper to taste.
Once the squash is cooked, I use a fork to gently scrape the flesh into spaghetti-like strands, keeping them inside the squash shells. I spoon the creamy spinach and mushroom mixture evenly over the squash and serve it warm.
Servings And Timing
I usually make this recipe for 2 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
I sometimes add a pinch of red pepper flakes for a little heat. When I want extra protein, I mix in cooked chicken or white beans. I also enjoy swapping the heavy cream with coconut cream for a dairy-free version.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the microwave or warming it gently on the stovetop. If the sauce thickens too much, I add a small splash of cream or milk.
FAQs
Can I prepare this recipe in advance?
I often roast the spaghetti squash and prepare the filling ahead of time, then assemble and reheat everything just before serving.
How do I know when the spaghetti squash is done?
I check that the flesh easily separates into strands with a fork and feels tender throughout.
Can I make this recipe dairy-free?
I like using coconut cream instead of heavy cream and a dairy-free cheese alternative in place of Parmesan.
What other vegetables work well in this recipe?
I sometimes add onions, zucchini, or bell peppers to the mushroom mixture for extra flavor and texture.
Is this recipe suitable as a main dish?
I find it filling enough to serve as a main course, especially when paired with a simple side salad.
Conclusion
I find this creamy spinach and mushroom stuffed spaghetti squash to be a comforting and reliable recipe that works well for both weeknight dinners and relaxed weekends. It’s easy to prepare, full of flavor, and always leaves me feeling satisfied without feeling heavy.
Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a cozy yet wholesome dish that pairs tender roasted squash with sautéed mushrooms, fresh spinach, and a creamy garlic-Parmesan sauce. It’s low in carbs, packed with flavor, and perfect as a satisfying vegetarian main course.
Total Time:55 minutes
Yield:2 servings
Ingredients
1 medium spaghetti squash
2 tablespoons olive oil
1 cup sliced mushrooms
2 cups fresh spinach
2 cloves garlic, minced
1/3 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the inside with olive oil and lightly season with salt. Place cut-side down on a baking sheet and roast for 35–40 minutes, until tender.
While the squash is roasting, heat remaining olive oil in a skillet over medium heat. Add mushrooms and cook until golden and tender.
Add garlic and sauté for 30 seconds. Stir in spinach and cook until wilted.
Reduce heat and pour in heavy cream. Stir in Parmesan cheese and simmer until slightly thickened. Season with salt and black pepper to taste.
When squash is cooked, use a fork to scrape the flesh into strands while keeping them in the shell.
Spoon the creamy spinach and mushroom mixture evenly over the squash strands and serve warm.
Notes
Add red pepper flakes for a little heat.
Mix in cooked chicken or white beans for added protein.
Use coconut cream and dairy-free cheese for a vegan-friendly version.
Add extra veggies like onions, zucchini, or bell peppers for variation.
Reheat gently with a splash of cream or milk if sauce thickens.
