Creamy Spinach Mushroom Squash (Print)
Spaghetti squash filled with spinach, mushrooms, and cheese for a rich, nutritious, and satisfying vegetarian meal.
# What You'll Need:
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1 large spaghetti squash
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2 cups fresh spinach, chopped
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1 cup mushrooms, sliced
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan cheese
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1/2 cup mozzarella cheese, shredded
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1/2 cup heavy cream
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2 cloves garlic, minced
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2 tablespoons olive oil
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Salt and pepper, to taste
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1/2 teaspoon red pepper flakes (optional)
# How to Make It:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Cut spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and place cut-side down on baking sheet. Roast for 35-40 minutes until tender.
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Heat olive oil in a skillet over medium heat, sauté garlic for 1 minute, add mushrooms and cook 5-7 minutes until browned. Add spinach and cook 2-3 minutes until wilted. Season with salt, pepper, and optional red pepper flakes.
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In a mixing bowl, combine the sautéed vegetables with ricotta cheese, Parmesan cheese, and heavy cream until creamy and smooth.
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When squash is done, scrape the flesh into spaghetti-like strands with a fork and mix with the creamy filling.
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Spoon the mixture back into the squash shells and top with shredded mozzarella cheese. Return to oven and bake for an additional 10-15 minutes until cheese is melted and golden.
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Allow to cool for a few minutes before serving.
# Additional Notes:
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A nutritious and satisfying meal combining earthy mushrooms, spinach, and creamy cheese in tender spaghetti squash shells.