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