Creamy Spinach Mushroom Stuffed

This creamy spinach and mushroom stuffed spaghetti squash is a perfect way to enjoy a comforting, veggie-packed meal that feels indulgent without being heavy. It works beautifully for family dinners or a cozy weekend treat when you want something that fills you up and satisfies your cheesy cravings.

I started making this dish when I wanted a lighter alternative to pasta but still crave that creamy comfort food vibe. It quickly became a favorite weekend meal.

Ingredients

• Two medium spaghetti squash: provides that fun noodle-like texture pick ones that feel heavy for their size for the best flesh ratio
• Olive oil: helps soften vegetables and gives a nice golden color Choose extra virgin for flavor and regular for cooking
• Medium onion: adds sweetness and depth go for firm, dry ones without soft spots
• Mushrooms: bring a meaty texture and earthy notes fresh button or cremini are great options
• Fresh spinach: adds vibrant color and earthiness pick bright, crisp leaves
• Garlic: infuses the dish with a mellow savory punch use fresh cloves for the best aroma
• Heavy cream: delivers richness and a silky texture use full fat
• Parmesan cheese: provides umami and sharpness go for a freshly grated block if possible
• Mozzarella cheese: melts beautifully for that bubbly golden topping
• Salt and pepper: enhance all the flavors
• Red pepper flakes: are optional but add a hint of warmth

Instructions

Build The Base:

Preheat your oven to 400 degrees Fahrenheit. Drizzle half of the olive oil over the spaghetti squash halves, making sure to coat the inside well. Season with salt and pepper, then place them cut side down on a baking sheet. This helps the squash steam slightly and become tender during roasting. Roast for about 40 to 45 minutes until the flesh is fork-tender.

Sauté Vegetables:

While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onions and sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally until they soften and start to brown slightly. This step is crucial to develop a deep flavor for the filling.

Add Garlic and Spinach:

Stir in the minced garlic and cook for one minute until fragrant but not burnt. Add the fresh spinach and cook until just wilted. The spinach releases moisture, so give it a minute to reduce before moving on.

Creamy Mixture:

Pour in the heavy cream and sprinkle the grated Parmesan cheese over the vegetables. Stir continuously until the sauce becomes creamy and coats the mushrooms and spinach evenly. Season with salt, pepper, and red pepper flakes if you like a little heat.

Prepare Squash for Stuffing:

Remove the squash from the oven and let it cool just enough to handle. Using a fork, gently scrape the flesh to create spaghetti-like strands while leaving them inside the squash shell for presentation and moisture retention.

Stuff and Melt Cheese:

Divide the creamy spinach and mushroom filling evenly among the squash halves. Top each with a generous handful of shredded mozzarella. Place back into the oven and bake for another 10 minutes or until the cheese is melted, bubbly, and lightly golden.

My favorite part of this recipe is that cheesy topping which turns beautifully golden and makes everyone eagerly dive in. It reminds me of Sunday dinners growing up when everyone would gather around and share comforting food.

Storage Tips

Store leftovers in airtight containers in the fridge for up to four days. To reheat, pop them in the oven at 350 degrees Fahrenheit until warmed through for the best texture. You can also microwave but it may soften the squash more.

Ingredient Swaps

Replace heavy cream with coconut cream for a dairy free version that keeps the richness. Try swapping mozzarella for a blend of cheddar and Monterey Jack for a different cheese twist. Use kale or Swiss chard instead of spinach for a heartier green with extra nutrients.

Serving Ideas

Serve with a simple green salad and lemon vinaigrette to add brightness. A side of roasted garlic bread elevates the meal with crunch and extra flavor. Drizzle with extra virgin olive oil or a few toasted pine nuts for texture on top.

Seasonal Twists

Add diced butternut squash or sweet potato to the filling for fall flavors. In warmer months, toss in sun-dried tomatoes or roasted red peppers. Finish with fresh herbs like basil or thyme for an added burst of freshness.

This dish brings a delicious, lighter twist on creamy comfort food while sneaking in plenty of veggies. Perfect for when you want indulgence without heaviness.

Frequently Asked Recipe Questions

→ What is the best way to cook spaghetti squash?

Roasting the squash halves cut side down at 400°F helps soften the flesh while developing a slightly caramelized flavor.

→ How do you prevent the creamy filling from being watery?

Sautéing the mushrooms and spinach thoroughly and letting excess moisture evaporate ensures the filling stays rich, not watery.

→ Can I use other cheeses instead of mozzarella?

Yes, cheeses like provolone or fontina would melt well and complement the creamy spinach and mushroom blend.

→ Is it necessary to season the squash before roasting?

Lightly seasoning with salt, pepper, and olive oil enhances the natural sweetness and helps flavor the spaghetti strands.

→ How long should the filled squash bake after adding toppings?

About 10 minutes at 400°F melts the cheese and warms the filling without drying it out.