Ingredients:
- 2 medium spaghetti squash
- 2 tbsp olive oil, divided
- 1/2 tsp salt + 1/4 tsp pepper
For the filling: - 1 tbsp olive oil or butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 10 oz / 300g mushrooms, sliced – button or cremini
- 3 cups fresh spinach, chopped
- 4 oz / 115g cream cheese, softened
- 1/2 cup heavy cream or milk
- 1/2 cup grated parmesan cheese
- 3/4 cup shredded mozzarella cheese, divided
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes – optional, for that kick in the photo
- Fresh parsley, chopped for garnish
Instructions:
1. Roast the squash
Preheat oven to 400°F / 200°C.
Cut spaghetti squash in half lengthwise, scoop out seeds. Drizzle with 1 tbsp oil, salt & pepper.
Place cut side down on baking sheet. Roast 35-40 min until tender and strands separate easily with a fork.
2. Make the creamy filling
While squash roasts, heat 1 tbsp oil in large skillet over medium heat.
Add onion, cook 3 min. Add garlic + mushrooms, cook 5-6 min until golden.
Add spinach and wilt for 1 minute.
Lower heat, stir in cream cheese, heavy cream, parmesan, and half the mozzarella. Stir until creamy.
Add Italian seasoning and chili flakes.
3. Stuff & Bake
Scrape squash strands gently with a fork to loosen, leaving them inside the shell.
Spoon creamy spinach mushroom mix into each half. Mix lightly with some of the strands.
Top with remaining mozzarella.
Bake uncovered 10-12 min until cheese is melted and bubbly. Broil 1-2 min for golden top like in your photo.
4. Serve
Sprinkle parsley and extra red pepper flakes. Serve hot right in the shell.