Creamy Spinach and Mushroom Stuffed Spaghetti Squash 🍄🌿

Introduction

There’s something truly delightful about transforming a humble spaghetti squash into a gourmet dish. This Creamy Spinach and Mushroom Stuffed Spaghetti Squash has become a beloved family favorite in my home. Each bite is a burst of flavor, combining the earthiness of mushrooms and the freshness of spinach with creamy cheeses. The kids are always excited when they see this dish on the dinner table, and it has become a staple for our meatless Mondays. It’s healthy, hearty, and wonderfully satisfying—a perfect way to enjoy the bounty of fall!

Ingredients

• 1 large spaghetti squash 🍝
• 2 cups fresh spinach, chopped 🌿
• 1 cup mushrooms, sliced 🍄
• 1/2 cup ricotta cheese 🧀
• 1/4 cup grated Parmesan cheese 🧀
• 1/2 cup mozzarella cheese, shredded 🧀
• 1/2 cup heavy cream 🥛
• 2 cloves garlic, minced 🧄
• 2 tbsp olive oil 🫒
• Salt and pepper to taste 🧂
• 1/2 tsp red pepper flakes (optional) 🌶️

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

2. Prepare the Spaghetti Squash

• Carefully slice the spaghetti squash in half lengthwise.
• Scoop out the seeds with a spoon, and either discard them or set them aside for roasting.
• Drizzle the inside of each squash half with olive oil and season with salt and pepper.
• Place the squash halves cut-side down on the prepared baking sheet.
• Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pulled into spaghetti-like strands with a fork.

3. Sauté Mushrooms and Spinach

• While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
• Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
• Season the mixture with salt, pepper, and optional red pepper flakes for a bit of heat.

4. Make the Creamy Filling

In a large mixing bowl, combine the sautéed mushrooms and spinach with the ricotta cheese, grated Parmesan cheese, and heavy cream. Mix until all the ingredients are well combined, creating a creamy filling.

5. Stuff the Squash and Bake

Once the spaghetti squash is done roasting, remove it from the oven and allow it to cool slightly. Using a fork, gently scrape the flesh of the squash to create spaghetti-like strands. Mix the strands with the creamy spinach and mushroom filling, then spoon the mixture back into the squash shells, dividing it evenly between the two halves. Top each stuffed squash half with shredded mozzarella cheese.

6. Final Bake

Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the mozzarella cheese is melted, golden, and bubbly.

7. Serve and Enjoy

Allow the stuffed squash to cool for a few minutes before serving. This dish makes for a comforting, creamy, and nutritious main course or a hearty side dish. Enjoy!

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 400 kcal
• Total Fat: 25 g
• Saturated Fat: 12 g
• Cholesterol: 70 mg
• Sodium: 350 mg
• Total Carbohydrates: 20 g
• Dietary Fiber: 5 g
• Sugars: 3 g
• Protein: 12 g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

How to Serve

• Plate the Dish: Place a stuffed half on each plate.
• Garnish: Sprinkle with extra grated Parmesan or chopped parsley.
• Pair: Serve with a simple green salad or crusty bread.
• Enjoy: Best enjoyed warm, but it can also be a delicious cold dish for lunch!

Additional Tips

1. Don’t Skip the Cheese: The combination of ricotta, mozzarella, and Parmesan creates a rich flavor that complements the veggies beautifully.
2. Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini for added flavor and nutrition.
3. Make Ahead: You can prepare the stuffing a day in advance and simply stuff the squash before baking.
4. Roasting Seeds: If you save the spaghetti squash seeds, toss them with olive oil and salt, then roast them for a crunchy snack!
5. Spice It Up: Add more red pepper flakes or even a dash of hot sauce if you prefer a spicy kick.

Recipe Variations

• Vegan Option: Substitute ricotta with a plant-based ricotta and omit the heavy cream or replace it with coconut cream.
• Meat Lovers: Add cooked ground turkey or chicken to the stuffing mixture for added protein.
• Cheesy Delight: For an extra cheesy dish, mix in more mozzarella or add some feta cheese.

Serving Suggestions

• Serve alongside garlic bread or a fresh arugula salad with a light vinaigrette.
• Pair with a glass of white wine or sparkling water with lemon for a refreshing drink.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, wrap individual servings in plastic wrap and aluminum foil, or place them in freezer-safe containers. They can last up to 3 months in the freezer.
• Reheating: To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until warmed through, about 20 minutes.

FAQ Section

1. Can I use frozen spinach instead of fresh?
   Yes, just make sure to thaw and drain excess moisture before adding it to the filling.
2. How do I know when the spaghetti squash is done cooking?
   It should be tender and easily pierced with a fork. The flesh will also pull away easily into strands.
3. Can I use other types of squash?
   While spaghetti squash works best for this recipe, you can experiment with other squashes like acorn or butternut, but the texture will differ.
4. Is this recipe gluten-free?
   Yes, as long as you ensure that the cheeses used are gluten-free.
5. How can I make this dish lighter?
   You can reduce the amount of cheese and cream or use low-fat versions of these ingredients.
6. What can I serve on the side?
   A simple green salad or roasted vegetables would complement this dish nicely.
7. Can I prepare this dish in advance?
   Yes, you can prepare the filling ahead of time and stuff the squash just before baking.
8. How should I store leftovers?
   Store in an airtight container in the fridge for up to 3 days.
9. Can I add other spices?
   Absolutely! Feel free to add your favorite herbs and spices to customize the flavor.
10. What’s the best way to cut a spaghetti squash?
    Use a sharp knife and be careful; it’s best to microwave it for a couple of minutes to soften it slightly before cutting.

Conclusion

This Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delicious and nutritious dish that is perfect for any occasion. It’s a wonderful way to enjoy the flavors of the season while incorporating more vegetables into your meals. Whether you’re hosting a dinner party or simply looking for a comforting weeknight meal, this recipe is sure to impress and satisfy. Give it a try, and you might just find it becomes a new family favorite!

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