Creamy Spinach Mushroom Stuffed (Printable Version)
Spaghetti squash loaded with sautéed spinach, mushrooms, a creamy Parmesan sauce, and mozzarella.
# Ingredients Required:
→ Vegetables
01 -
2 medium spaghetti squash, halved and seeds removed
02 -
1 medium onion, finely chopped
03 -
3 cups mushrooms, sliced
04 -
3 cups fresh spinach
05 -
3 cloves garlic, minced
→ Oils and Dairy
06 -
2 tbsp olive oil
07 -
1 cup heavy cream
08 -
1/2 cup grated Parmesan cheese
09 -
1 cup shredded mozzarella cheese
→ Seasonings
10 -
Salt to taste
11 -
Black pepper to taste
12 -
1/4 tsp red pepper flakes (optional)
# Guide to Cooking:
01 -
Preheat the oven to 200°C. Drizzle 1 tablespoon olive oil over the cut sides of the spaghetti squash halves, season with salt and black pepper, then place cut side down on a baking sheet. Roast for 40 to 45 minutes until tender.
02 -
While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté the finely chopped onion and sliced mushrooms for 5 to 6 minutes until softened.
03 -
Add the minced garlic to the skillet and cook for 1 minute. Stir in the fresh spinach and cook until wilted.
04 -
Pour in the heavy cream and grated Parmesan cheese, stirring continuously until the mixture becomes creamy. Season with salt, black pepper, and red pepper flakes if desired.
05 -
Remove the roasted squash from the oven and use a fork to scrape the flesh into spaghetti-like strands, keeping the strands inside the shells.
06 -
Divide the creamy spinach and mushroom mixture evenly between the squash halves. Top each with shredded mozzarella cheese, then return to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly. Serve warm.
# Extra Suggestions:
01 -
Roasting the spaghetti squash cut side down helps it cook evenly and retain moisture.