Description
Learn how to make a delicious 5 Minute Creamy Spinach and Mushroom Stuffed Spaghetti Squash with this easy recipe. Perfect for a quick and healthy meal!
Ingredients
- 1 medium spaghetti squash (about 2 lbs or 900 g)
- 1 tablespoon olive oil (15 ml)
- 1 cup sliced mushrooms (about 75 g)
- 2 cups fresh spinach (about 60 g)
- 1/2 cup cream cheese (about 115 g)
- 1/4 cup grated plant-based cheese (about 25 g)
- 1/2 teaspoon garlic powder (about 1.5 g)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet.
- Roast in the oven for 30-40 minutes, until the flesh is tender.
- Meanwhile, heat a skillet over medium heat and add the olive oil.
- Add the sliced mushrooms and sauté until they are soft, about 5 minutes.
- Stir in the fresh spinach and cook until wilted.
- Reduce the heat to low and add cream cheese to the skillet.
- Stir until the cream cheese is melted and smooth.
- Add the grated Parmesan cheese and garlic powder, mixing well.
- Season with salt and black pepper to taste.
- Remove the spaghetti squash from the oven and let it cool slightly.
- Use a fork to scrape the squash flesh into strands, keeping them in the squash shells.
- Divide the creamy mushroom and spinach mixture evenly among the squash halves.
- Mix the filling with the squash strands in each half.
- Return the filled squash halves to the oven for 5-10 minutes until heated through.
- Serve warm.
Notes
- Consider enhancing the flavor by adding a sprinkle of nutmeg or a dash of thyme to the mushroom and spinach mixture.
- For a more savory option, try incorporating cooked and crumbled plant-based sausage into the filling.
- To add texture, top the stuffed spaghetti squash with a crunchy breadcrumb and olive oil mixture before baking.