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Creamy spinach and mushroom stuffed spaghetti squash dinner dish
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Creamy Spinach and Mushroom Stuffed Spaghetti Squash

A creamy, comforting dinner featuring spaghetti squash stuffed with a cheesy spinach and mushroom filling.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

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.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave.