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Creamy spinach and mushroom stuffed spaghetti squash served in a bowl.

Creamy Spinach Mushroom Stuffed Spaghetti Squash

A deliciously rich and versatile dish featuring tender spaghetti squash filled with creamy sautéed mushrooms and spinach, perfect for a weeknight dinner or special occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Squash
  • 1 medium spaghetti squash (about 2-3 pounds)
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
For the Filling
  • 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 for a dairy-free option)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 teaspoon nutmeg Adds warmth to the filling
  • Optional: Red pepper flakes for a touch of heat

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle 1 tablespoon of olive oil over the cut sides, sprinkling with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-50 minutes until tender.
Filling
  1. While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
  2. Add the sliced mushrooms and cook until browned, about 8-10 minutes.
  3. Add minced garlic to the skillet, cooking for about 30 seconds.
  4. Toss in the roughly chopped spinach and sauté until just wilted, about 2-3 minutes.
  5. Pour in the vegetable broth, scraping up any browned bits from the skillet.
  6. Stir in the heavy cream, Parmesan cheese (if using), and nutmeg. Let simmer for 2-3 minutes until it thickens slightly.
Assembly
  1. Once the spaghetti squash is done, flip it so the cut side faces up, and scrape the flesh into strands using a fork.
  2. Fill each half of the squash with the creamy filling and serve immediately.

Notes

For even better flavor, serve with a fresh salad or a side of garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.