Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil inside each half and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for about 30–35 minutes until tender.
- In a skillet over medium heat, add olive oil and sauté the onion until translucent.
- Add garlic and mushrooms; cook until browned.
- Stir in fresh spinach until wilted; remove from heat.
- In a mixing bowl, combine cream cheese, Parmesan cheese, nutmeg, and the mushroom-spinach mixture; season to taste.
- Scrape out cooked squash into strands and mix with the filling.
- Spoon back into the squash halves, top with mozzarella cheese, and return to the oven for another 10–15 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed half squash (about 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg