Description
A delicious and healthy dish featuring roasted spaghetti squash stuffed with a creamy spinach and mushroom filling. Perfect for a satisfying vegetarian meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle with 1 tbsp olive oil, salt, and pepper. Place cut-side down on a baking sheet.
- Roast for 40 minutes until tender.
- While squash roasts, heat remaining oil in a pan over medium heat.
- Add mushrooms and cook until browned, about 5 minutes.
- Stir in garlic and spinach, cooking until spinach wilts.
- Pour in heavy cream and simmer for 2 minutes.
- Remove from heat and stir in parmesan cheese.
- Scrape squash flesh into strands with a fork, then mix with the creamy filling.
- Stuff mixture back into squash shells and serve warm.
Notes
- Use cremini or button mushrooms for best results.
- For a vegan version, substitute coconut cream for heavy cream and nutritional yeast for parmesan.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 35mg
Keywords: spaghetti squash, stuffed, vegetarian, creamy, mushrooms, spinach