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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed half
- Calories: 320
- Sugar: 6g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
