Creamy Spinach Mushroom Squash

This Creamy Spinach and Mushroom Stuffed Spaghetti Squash brings together savory roasted veggies and a cheesy filling in an edible squash bowl for a simple yet impressive low carb dinner My kids ask for this every time spaghetti squash comes into season and it is one dish I never tire of

I made this the first time for a vegetarian friend and we both went back for seconds The cheesy mushroom filling with roasted squash is now a regular weeknight favorite

Ingredients

• One large spaghetti squash: The foundation of this dish Look for bright yellow firm squash with no soft spots
• Fresh spinach: Chopped to cook quickly Opt for deep green leaves with no wilting
• Mushrooms: Sliced any kind works I find cremini have the best flavor Choose firm dry mushrooms
• Ricotta cheese: Brings creaminess Use whole milk ricotta for a rich texture
• Parmesan cheese: Adds salty and nutty notes Freshly grated gives the best melt and flavor
• Mozzarella cheese: Gives a golden gooey topping Always shred it yourself for maximum meltiness
• Heavy cream: Makes the filling luscious Not a place to skimp on quality
• Garlic: For savory depth Pick plump fresh cloves
• Olive oil: Helps roast the squash and sauté veggies Extra virgin offers the best flavor
• Salt and black pepper: Essential for seasoning Use freshly cracked pepper if possible
• Red pepper flakes: Optional but I love the gentle heat Choose a fresh aromatic batch

Step by Step Instructions

Prepare the Squash:

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper Slice the squash lengthwise with a sturdy knife scoop out seeds and stringy bits Drizzle the cut sides with olive oil scatter salt and pepper Place them cut side down on your lined sheet

Roast the Squash:

Roast for thirty five to forty minutes Check for doneness by piercing the flesh with a fork it should be tender and come away in strands Allow the halves to cool slightly before handling

Cook the Filling:

Heat olive oil in a wide skillet over medium heat and add minced garlic Stir for about one minute until fragrant Add mushrooms and cook five to seven minutes until they release their moisture and turn golden Toss in chopped spinach stir another two or three minutes until collapsed Season well with salt pepper and red pepper flakes if using

Mix the Creamy Base:

In a large bowl add the warm vegetables Top with ricotta cheese grated Parmesan and heavy cream Stir everything together until no lumps remain and the filling is smooth Taste and adjust seasoning if needed

Stuff the Squash:

Once cool enough to handle gently use a fork to rake and fluff the inside of each squash half The strands should separate easily Mix these strands into your creamy filling

Assemble and Bake:

Spoon everything back into the empty squash shells Mound the filling high and sprinkle shredded mozzarella over the top Return to your hot oven and bake another ten to fifteen minutes until the cheese is melted and bubbling with golden edges

Cool and Serve:

Let the stuffed squash cool a few minutes before slicing or enjoy scooping right from the shell

Save

Every time I make this the bubbly cheesy mozzarella topping is absolutely irresistible It reminds me of family dinners at my aunt’s cottage where everyone took turns scraping up every bit of filling from their squash bowls This recipe always sparks requests for seconds and thirds

Storage Tips

Cool leftovers completely then cover and refrigerate in the baking dish or transfer to an airtight container These stuffed squash halves reheat perfectly in the oven at 350 degrees for fifteen minutes or in the microwave in short bursts until hot The filling thickens as it sits which I love for lunch the next day

Ingredient Substitutions

If you do not have ricotta try cottage cheese or thick Greek yogurt Any leafy green such as chard or kale can be swapped for spinach For extra protein add some cooked lentils or chickpeas into the filling Nut free cheeses or dairy free cheese blends make this dish just as creamy

Serving Suggestions

Serve as a hearty main dish on its own or alongside a fresh green salad For a complete meal I sometimes scatter toasted pine nuts or chopped herbs over the finished squash If you are hosting a dinner the squash halves look beautiful and inviting brought straight from the oven

Cultural Context

Spaghetti squash is often called vegetable spaghetti for a reason it pulls apart into noodles right from the shell Stuffed squash dishes are found in both Mediterranean and American kitchens This recipe celebrates the Italian tradition of combining cheese spinach and mushrooms in comforting bakes

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach well before sautéing to avoid excess moisture in the filling.

→ What other cheeses could be substituted?

Cottage cheese, goat cheese, or fontina can replace ricotta or mozzarella, adding distinct flavors and textures.

→ Should the spaghetti squash be peeled before baking?

No, bake the squash in the skin. Once roasted, scrape out the tender flesh to combine with the filling.

→ How can I make this dish vegan?

Substitute cheeses and cream with plant-based alternatives for a completely dairy-free version.

→ Can the stuffed squash be prepared ahead of time?

Yes, assemble in advance and refrigerate. Bake just before serving to ensure a fresh, melty top.