If you’re looking for a comforting, low-carb meal packed with flavor, this Cheesy Stuffed Spaghetti Squash is the perfect choice. With a rich blend of cheeses, sautéed spinach, and mushrooms, it’s both wholesome and indulgent. This vegetarian dish is a delightful way to enjoy a creamy, cheesy meal while keeping things light.
Ingredients:
- 1 large spaghetti squash
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional) ️
Directions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to avoid sticking and make cleanup easier.
2. Prepare the Spaghetti Squash:
Cut the spaghetti squash in half lengthwise, and scoop out the seeds using a spoon. Drizzle the inside of each half with olive oil, and season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 35-40 minutes or until the flesh is tender and easily scraped into strands with a fork.
3. Sauté Mushrooms and Spinach:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Add the sliced mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 5-6 minutes. Stir in the chopped spinach, cooking until wilted. Season with salt, pepper, and red pepper flakes if you like a bit of spice.
4. Make the Creamy Filling:
In a mixing bowl, combine the sautéed spinach and mushrooms with the ricotta cheese, grated Parmesan, and heavy cream. Stir everything together until it’s creamy and well combined.
5. Stuff the Squash:
Once the spaghetti squash is roasted, use a fork to gently scrape the flesh into spaghetti-like strands. Be careful not to tear the squash shell as you’ll use it for stuffing. Mix the scraped squash strands with the creamy spinach and mushroom mixture. Divide the filling evenly between the two squash halves, stuffing them full. Top with shredded mozzarella for that perfect cheesy finish.
6. Bake Again:
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the mozzarella is melted, golden, and bubbly.
7. Serve and Enjoy:
Let the squash cool slightly before serving to allow the filling to set. Grab a fork and dig into this rich, veggie-packed meal. It’s cheesy, creamy, and absolutely satisfying!
This Cheesy Stuffed Spaghetti Squash with Spinach and Mushrooms offers a delicious balance of rich flavors and healthy ingredients. Perfect for a weeknight dinner or meal prep, it’s a crowd-pleaser you’ll want to make again and again. Enjoy!