Description
A delicious and easy recipe for creamy spinach and mushroom stuffed spaghetti squash, perfect as a vegetarian main dish or a low-carb side.
Ingredients
- 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
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add mushrooms and cook until softened, then add spinach and cook until wilted.
- In a bowl, combine the sautéed vegetables with ricotta, Parmesan, mozzarella, heavy cream, and red pepper flakes.
- Once the squash is cooked, flip it over and fill each half with the creamy mixture.
- Return to the oven and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Serve warm and enjoy!
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- This recipe can be made ahead of time and baked just before serving.
- Feel free to add other vegetables or proteins to the filling as desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian