Why You’ll Love This Recipe
Stuffed spaghetti squash with garlic mushrooms and spinach is a hearty vegetarian meal that’s both wholesome and flavorful. The spaghetti squash transforms into tender strands that mimic pasta, while the sautéed garlic mushrooms and spinach create a savory, nutrient-packed filling. A sprinkle of Parmesan ties it all together for a dish that feels indulgent yet light. I once tried adding a touch of cream to the mushrooms and spinach before stuffing the squash, and it turned the dish into a creamy, almost Alfredo-style version that was simply irresistible. Perfect for weeknight dinners or meal prep, this recipe is easy to customize and makes vegetables the star of the plate.
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Stuffed Spaghetti Squash with Garlic Mushrooms & Spinach
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A healthy and hearty stuffed spaghetti squash dish filled with garlicky mushrooms, fresh spinach, and savory seasonings. Perfect as a vegetarian main course or side dish.
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 12 oz mushrooms, sliced
- 4 cups fresh spinach
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Brush the inside with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
- Bake for 35–40 minutes, or until squash is tender and strands can be easily pulled with a fork.
- Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add mushrooms and cook until softened and golden brown, 6–8 minutes.
- Stir in spinach and cook until wilted. Season with red pepper flakes, salt, and pepper.
- Once squash is cooked, use a fork to shred the flesh into spaghetti-like strands while leaving the shells intact.
- Fill each squash half with the garlic mushroom and spinach mixture. Mix gently to combine.
- Sprinkle with Parmesan cheese if desired, return to oven for 5 minutes to melt, then garnish with parsley before serving.
Notes
- For a vegan option, skip the Parmesan cheese or use a dairy-free substitute.
- Spaghetti squash can be roasted ahead of time and reheated when ready to serve.
- Try adding cooked chickpeas or white beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Spaghetti squash – When roasted, its flesh pulls into pasta-like strands.
Mushrooms – Cremini, button, or portobello mushrooms add earthy, meaty flavor.
Spinach – Fresh spinach wilts into the filling, adding color and nutrients.
Garlic – Fresh minced garlic infuses the filling with rich aroma and flavor.
Olive oil – Used for roasting and sautéing, adding richness.
Butter – Enhances the flavor of the mushrooms and garlic.
Parmesan cheese – Adds a salty, nutty finish to the stuffed squash.
Red pepper flakes (optional) – For a subtle heat that complements the mushrooms.
Salt and black pepper – Essential seasonings for balance.
Parsley – Fresh parsley for garnish and brightness.
Directions
Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes, or until the flesh is tender and easily scraped into strands.
While the squash roasts, heat olive oil and butter in a skillet over medium heat. Add mushrooms and sauté until golden brown. Stir in garlic and cook until fragrant. Add spinach and cook just until wilted. Season with salt, pepper, and optional red pepper flakes.
Remove squash from the oven and let cool slightly. Using a fork, scrape the flesh into strands but leave them inside the shells to create “boats.” Toss the strands lightly with the mushroom and spinach mixture. Sprinkle with Parmesan cheese, then return to the oven for 5 minutes to melt. Garnish with parsley before serving.
Servings and timing
This recipe serves 4 people. Prep time is 15 minutes, roasting takes 40 minutes, and final assembly requires about 10 minutes, making it just over an hour from start to finish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until hot, or microwave in short intervals. For best texture, reheat in the oven so the squash doesn’t become soggy.
Variations and Customizations
Creamy version – Add a splash of cream or half-and-half to the mushrooms and spinach before stuffing.
Cheesy upgrade – Top with mozzarella or Gruyère for a melty, cheesy finish.
Protein boost – Stir in cooked chicken, shrimp, or chickpeas.
Nutty crunch – Sprinkle toasted pine nuts or walnuts over the top.
Vegan option – Skip the Parmesan or use a plant-based alternative.
Spicy kick – Add extra chili flakes or sauté with a little cayenne.
Herb infusion – Mix in thyme or rosemary for a more aromatic filling.
Tomato twist – Stir in sun-dried tomatoes for sweetness and depth.
FAQs
Do I have to roast the squash?
Yes, roasting brings out sweetness and makes the flesh tender.
Can I cook spaghetti squash in the microwave?
Yes, microwave cut halves (covered) for 10–12 minutes until tender.
What mushrooms work best?
Cremini or portobello add the most flavor, but button mushrooms work too.
Can I prepare this ahead of time?
Yes, roast the squash and prep the filling in advance, then assemble before serving.
Is this dish vegan?
It can be—just omit the Parmesan or use a dairy-free alternative.
Can I add more vegetables?
Absolutely, bell peppers, zucchini, or broccoli all work well.
How do I know when the squash is done roasting?
The flesh should be fork-tender and easily pulled into strands.
Can I freeze stuffed squash?
Not recommended, as squash becomes watery when thawed.
Can I serve this as a side dish?
Yes, it pairs well with chicken, steak, or seafood.
How can I make it more filling?
Add protein like beans, lentils, or sausage to the filling.
Conclusion
Stuffed spaghetti squash with garlic mushrooms and spinach is a wholesome, flavorful recipe that turns simple vegetables into a hearty main course. With tender squash strands, savory mushrooms, and vibrant spinach, it’s a dish that feels both comforting and nourishing. Easy to customize and perfect for meal prep, it’s a versatile vegetarian option that you’ll want to make again and again.
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