Description
Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delightful dish that brings together the earthy flavors of mushrooms and fresh spinach in a rich, creamy filling. This nutritious recipe is perfect for busy weeknights or casual gatherings, offering a satisfying way to enjoy a low-carb meal. Each bite of tender roasted spaghetti squash filled with a savory mix of cheeses and vegetables will impress your family and friends. Not only is this dish visually stunning, but it also serves as an excellent source of vitamins and minerals while being easy to prepare.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place cut side down on a baking sheet and roast for 30-35 minutes until tender.
- In a skillet over medium heat, sauté diced onion in olive oil until translucent. Add garlic and mushrooms; cook until browned. Stir in spinach until wilted.
- In a mixing bowl, combine cream cheese, Parmesan, nutmeg, and the cooked vegetable mixture; season with salt and pepper.
- Once the squash is cool enough to handle, scrape the flesh into strands and mix with the creamy filling.
- Spoon the mixture back into each squash half, top with mozzarella cheese, and bake for an additional 10-15 minutes until bubbly.
- Serve warm.
Nutrition
- Serving Size: 1 stuffed half (300g)
- Calories: 360
- Sugar: 5g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg