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Creamy spinach mushroom stuffed spaghetti squash halves are shown with a sprinkle of herbs, illustrating the dish's inviting presentation and key ingredients.

Creamy Spinach Mushroom Stuffed Spaghetti Squash

Enjoy a comforting and healthy meal with this Creamy Spinach Mushroom Stuffed Spaghetti Squash. Tender strands of spaghetti squash are combined with a luscious cream sauce, earthy mushrooms, and vibrant spinach for a truly satisfying culinary experience that's easier to make than you think!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash about 2-3 pounds
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 5 ounces fresh spinach, roughly chopped
  • 1/2 cup vegetable broth or chicken broth
  • 1/2 cup heavy cream or cashew cream
  • 1/4 cup grated Parmesan cheese optional
  • 1/4 teaspoon nutmeg
  • Optional: Red pepper flakes for a touch of heat

Equipment

  • Oven
  • Baking sheet
  • Sharp knife
  • Spoon
  • Large Skillet
  • Measuring cups and spoons
  • Fork
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise.
  3. Scoop out the seeds and stringy bits.
  4. Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper.
  5. Place the squash cut-side down on a baking sheet.
  6. Roast for 40-50 minutes, or until the squash is easily pierced with a fork.
  7. While the squash is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
  8. Add the sliced mushrooms and cook until they are tender and browned, about 8-10 minutes.
  9. Add the minced garlic and cook for about 30 seconds, until fragrant.
  10. Add the chopped spinach and cook until wilted, about 2-3 minutes.
  11. Pour in the vegetable broth and simmer for a few minutes, scraping up any browned bits from the bottom of the pan.
  12. Stir in the heavy cream (or cashew cream), Parmesan cheese (if using), and nutmeg. Season with salt and pepper to taste. Add a pinch of red pepper flakes if desired.
  13. Simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
  14. Once the spaghetti squash is cooked, carefully flip it over and let it cool slightly.
  15. Use a fork to scrape the flesh of the squash into strands.
  16. Divide the creamy spinach mushroom filling evenly between the two squash halves.
  17. Serve immediately and enjoy!

Notes

For a richer flavor, try roasting the garlic cloves along with the spaghetti squash. You can also add a sprinkle of breadcrumbs on top of the filling before serving for added texture. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.