Description
Creamy Spinach and Mushroom Stuffed Spaghetti Squash is a delightful dish that combines rich flavors with a healthy twist.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat a skillet over medium heat and add a little olive oil.
- Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until they are golden brown.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a bowl, mix the sautéed mushrooms and spinach with your choice of cream cheese or ricotta until well combined.
- Once the spaghetti squash is done, use a fork to scrape the flesh into strands and mix it with the filling.
- Fill each half of the spaghetti squash with the creamy filling.
- Return the stuffed squash to the oven and bake for an additional 15 minutes.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Feel free to add herbs or spices to the filling for extra flavor.
- This dish can be made vegan by using a dairy-free cream cheese alternative.
- Prep Time: 15
- Cook Time: 55
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half of spaghetti squash
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg