Creamy Spinach Mushroom Squash (Print Version)
Creamy spinach and mushrooms baked into tender spaghetti squash, finished with herbs and Parmesan.
# Ingredients:
→ Produce
01 -
1 large spaghetti squash
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
8 ounces mushrooms, sliced
05 -
4 cups fresh spinach, chopped
06 -
Fresh parsley, chopped, for garnish
→ Dairy
07 -
1/2 cup cream cheese
08 -
1/4 cup grated Parmesan cheese
→ Pantry
09 -
2 tablespoons olive oil, divided
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
1/2 teaspoon red pepper flakes, optional
# Steps:
01 -
Preheat oven to 400°F. Halve the spaghetti squash lengthwise and remove seeds. Drizzle each half with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40 to 45 minutes until the flesh is tender and can be easily shredded with a fork.
02 -
In a large skillet over medium heat, warm the remaining olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms are browned, about 7 to 8 minutes.
03 -
Add chopped spinach to the skillet and cook until wilted, 2 to 3 minutes. Reduce the heat, then stir in cream cheese until melted and the mixture is creamy. Fold in grated Parmesan and red pepper flakes if using. Adjust seasoning with additional salt and pepper as needed.
04 -
Remove the roasted squash from the oven and let cool briefly. Scrape the flesh with a fork into strands to resemble spaghetti. Spoon the spinach and mushroom filling evenly into each squash shell.
05 -
Return filled squash halves to the oven and bake for 10 to 15 minutes, until heated through and lightly golden on top. Garnish with freshly chopped parsley before serving.
# Notes:
01 -
For a sharper flavor, substitute half the Parmesan cheese with pecorino. For added protein, include a handful of cooked white beans in the spinach mixture.