Looking for a creamy, comforting dinner that’s a little out-of-the-ordinary? Creamy Spinach and Mushroom Stuffed Spaghetti Squash is your answer! This dish brings together a luscious cheesy filling with earthy mushrooms and vibrant spinach—served in an edible squash bowl that’s as fun as it is healthy. I first tried spaghetti squash at a friend’s winter potluck, and it instantly became a favorite in my home; it feels hearty while staying light, perfect for busy weeknights. What makes this recipe extra special is how quickly it comes together (just over an hour from start to finish) and how family-friendly it is, even for picky eaters. If you’ve enjoyed my Cheesy Broccoli Rice Casserole, think of this as its low-carb cousin—with a lot of wow factor! Let’s dive in—this is one you’ll want to make again and again.
What is Creamy Spinach and Mushroom Stuffed Spaghetti Squash?
Now, you might be wondering: “What’s up with the name?” Well, this recipe really says it all—spaghetti squash serves as your base and gets absolutely stuffed with a creamy spinach and mushroom filling. Could it be any more straightforward? It’s one of those recipes that delivers on its promise—from the inside out. They say the way to a man’s heart is through his stomach, and trust me, one bite of this creamy, flavorful dish will have everyone swooning (including the cook!). Don’t overthink it—grab a squash, and give this recipe a spin tonight!
Why You’ll Love This
The real magic of this recipe lies in its delicious simplicity. Imagine strands of roasted spaghetti squash, perfectly al dente, cradling a decadent filling of sautéed mushrooms, fresh spinach, and melty cheese. Not only does it taste like pure comfort food, but making it at home costs a fraction of what you’d pay for something this good at a restaurant. Plus, the ingredients are easy to find and budget-friendly! Those flavorful toppings—creamy cheese, earthy mushrooms, and savory spinach—make every forkful irresistible. If you’ve enjoyed my Stuffed Bell Peppers, you’ll love how this recipe delivers the same cozy vibes with an extra helping of vegetables. Ready to get stuffed? Try this recipe today and discover a new favorite!
How to Make
Quick Overview
This dish is the perfect mix of easy prep and rich flavor. With just about 20 minutes of active work and a total time of about an hour, you’ll enjoy a fluffy squash “pasta,” loaded with a creamy spinach-mushroom mixture, all baked to golden perfection. The result? Satisfying, healthy comfort food that’s quick enough for weeknights and impressive enough for guests.
Ingredients
1 large spaghetti squash
2 tablespoons olive oil, divided
Salt and pepper, to taste
1 onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
4 cups fresh spinach, chopped
1/2 cup cream cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each squash half with 1 tablespoon of olive oil, and season generously with salt and pepper. Place the squash cut-side down on a baking sheet.
- Roast the squash for 40–45 minutes, until the flesh is tender and easily shredded with a fork.
- While the squash bakes, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and any liquid has evaporated, about 7–8 minutes.
- Toss in the chopped spinach, stirring until wilted, about 2–3 minutes.
- Lower the heat, then stir in the cream cheese. Mix until it’s fully melted and creates a creamy sauce.
- Add the grated Parmesan cheese and red pepper flakes (if using). Season the mixture with salt and pepper to taste.
- Once the squash is cooked, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the squash into long, spaghetti-like strands, leaving the shell intact.
- Fill each squash half with the creamy spinach and mushroom mixture, spreading it evenly.
- Return the stuffed squash halves to the oven and bake for an additional 10–15 minutes, until hot throughout and slightly golden on top.
- Garnish with chopped fresh parsley before serving. Enjoy warm.
What to Serve With
This stuffed squash is delightful on its own, but pairing it with the right sides really elevates the meal. Try serving it with a crisp green salad tossed in lemon vinaigrette for freshness, some garlic bread or crusty sourdough for extra “scoopability,” or even a chilled glass of white wine. Roasted vegetables such as carrots or Brussels sprouts make a hearty addition, and a side of marinated olives adds a Mediterranean flair.
Top Tips for Perfecting Creamy Spinach and Mushroom Stuffed Spaghetti Squash
- Don’t overbake the squash—check at the 40-minute mark so it stays tender, not mushy.
- Substitute kale or Swiss chard for spinach if you’d like to switch things up, and swap in low-fat cream cheese for a lighter version.
- For extra protein, add cooked shredded chicken or white beans into the filling.
- Saute the mushrooms until all their moisture has evaporated for the best texture.
- Feel free to top with extra Parmesan or even a sprinkle of mozzarella for a cheesier finish.
- Avoid adding extra liquid—this can make the filling watery.
Storing and Reheating Tips
To store leftovers, cover the stuffed squash halves tightly and refrigerate for up to 3 days. To reheat, place in a 350°F oven, covered with foil, until warmed through (about 20 minutes), or microwave individual servings for 2–3 minutes. If you want to freeze, scoop the filling and squash strands into an airtight container (leaving out the shell) and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating as above.
FAQs
Can I make this recipe vegan?
Yes! Use a dairy-free cream cheese and vegan parmesan substitute. You can even add nutritional yeast for extra cheesy flavor.
Do I need to peel the spaghetti squash?
No peeling needed! Simply halve, scoop out the seeds, and bake—the skin acts as a natural bowl.
Can I prepare it ahead of time?
Absolutely. Prepare the filling and bake the squash a day in advance. Assemble and bake just before serving.
How do I know when the squash is done?
The flesh should be tender and easily shredded with a fork, resembling spaghetti strands.
Can I use frozen spinach?
Yes, just be sure to thaw and squeeze out any excess moisture before adding to the pan.
Conclusion
Creamy Spinach and Mushroom Stuffed Spaghetti Squash is the ultimate weeknight comfort food: easy, nourishing, and brimming with creamy, veggie-packed goodness. Whether you love a creative twist on classic favorites or just need a fresh dinner idea, this recipe brings restaurant flair to your table without the price tag. Give it a try this week—and be sure to check out more veggie-packed main dishes on the blog for even more inspiration. Happy cooking!
Creamy Spinach and Mushroom Stuffed Spaghetti Squash
Equipment
- Baking Sheet
- Large Skillet
- Knife
- Spoon
Ingredients
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil divided
- to taste salt
- to taste pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, chopped
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes optional
- to taste fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each squash half with 1 tablespoon of olive oil, and season generously with salt and pepper. Place the squash cut-side down on a baking sheet.
- Roast the squash for 40–45 minutes, until the flesh is tender and easily shredded with a fork.
- While the squash bakes, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and any liquid has evaporated, about 7–8 minutes.
- Toss in the chopped spinach, stirring until wilted, about 2–3 minutes.
- Lower the heat, then stir in the cream cheese. Mix until it’s fully melted and creates a creamy sauce.
- Add the grated Parmesan cheese and red pepper flakes (if using). Season the mixture with salt and pepper to taste.
- Once the squash is cooked, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the squash into long, spaghetti-like strands, leaving the shell intact.
- Fill each squash half with the creamy spinach and mushroom mixture, spreading it evenly.
- Return the stuffed squash halves to the oven and bake for an additional 10–15 minutes, until hot throughout and slightly golden on top.
- Garnish with chopped fresh parsley before serving. Enjoy warm.