Description
Experience the joy of creating 5-Minute Creamy Spinach and Mushroom Stuffed Spaghetti Squash, a wholesome dish that marries rich flavors with healthy ingredients. This delightful recipe is perfect for busy weeknights or special occasions, offering a low-carb vegetarian option without sacrificing taste. The creamy filling, made with fresh spinach and mushrooms, complements the tender strands of spaghetti squash, making it a unique and satisfying meal. Impress your family and guests alike with this visually appealing dish that’s as nutritious as it is delicious.
Ingredients
Scale
- 1 large spaghetti squash
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise, remove seeds, drizzle with olive oil, season, and roast cut-side down for 35-40 minutes.
- Sauté garlic in olive oil for 1 minute; add mushrooms and cook until browned (5-7 minutes). Add spinach until wilted (2-3 minutes).
- In a mixing bowl, combine sautéed vegetables with ricotta, Parmesan, and heavy cream until smooth.
- Scrape spaghetti squash strands into the filling mixture; spoon back into squash shells and top with mozzarella.
- Bake for an additional 10-15 minutes until cheese is melted and golden. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed half (about 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 60mg