Why You’ll Love Creamy Spinach and Mushroom Stuffed Spaghetti Squash Recipe

You’ll love this recipe because it delivers all the cozy, indulgent flavor of a creamy pasta dish—but with a lighter twist thanks to the spaghetti squash. The mushrooms bring rich, earthy depth, the spinach adds vibrant freshness, and the cheeses tie everything together into one creamy bite. It’s visually impressive, too, served right in the squash shell. Plus, the ingredient list is straightforward and budget‑friendly, making it accessible and satisfying for all kinds of dinners—from weekday meals to special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large spaghetti squash
2 tablespoons olive oil, divided
Salt and pepper, to taste
1 onion, chopped
3 cloves garlic, minced
8 oz (about 225 g) mushrooms, sliced
4 cups fresh spinach, chopped
½ cup cream cheese
¼ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Directions

Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle each squash half with 1 tablespoon of olive oil, and season generously with salt and pepper. Place the squash cut‐side down on a baking sheet.
Roast the squash for 40–45 minutes, until the flesh is tender and easily shredded with a fork.
While the squash bakes, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and any liquid has evaporated, about 7–8 minutes.
Toss in the chopped spinach, stirring until wilted, about 2–3 minutes.
Lower the heat, then stir in the cream cheese. Mix until it’s fully melted and creates a creamy sauce.
Add the grated Parmesan cheese and red pepper flakes (if using). Season the mixture with salt and pepper to taste.
Once the squash is cooked, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the squash into long, spaghetti‑like strands, leaving the shell intact.
Fill each squash half with the creamy spinach and mushroom mixture, spreading it evenly.
Return the stuffed squash halves to the oven and bake for an additional 10–15 minutes, until hot throughout and slightly golden on top.
Garnish with chopped fresh parsley before serving. Enjoy warm.

Servings and timing

Serves: 4
Prep time: about 20 minutes
Cook time: about 45 minutes
Total time: about 1 hour 5 minutes

Variations

For a vegan version: substitute a dairy‑free cream cheese and vegan Parmesan alternative; you may also add nutritional yeast for extra “cheesy” flavor.
Swap the spinach for kale or Swiss chard if you prefer a sturdier green.
Add extra protein by mixing in cooked shredded chicken, white beans or chickpeas.
For a cheesier top, sprinkle shredded mozzarella over the filling before the final bake.
Make it spicier by adding more red pepper flakes or a dash of cayenne.

Storage/Reheating

To store leftovers, cover the stuffed squash halves tightly and refrigerate for up to 3 days. To reheat, place in a 350°F (175°C) oven covered with foil until warmed through (about 20 minutes), or microwave individual servings for 2–3 minutes. If you wish to freeze: remove the squash strands and creamy filling together (un‑shelled), place in an airtight freezer container, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating as above.

FAQs

Can I make this recipe vegan?

Yes—use a dairy‑free cream cheese and a vegan Parmesan substitute. You can also add nutritional yeast for that extra cheesy flavor.

Do I need to peel the spaghetti squash?

No. Simply slice the squash in half, scoop out the seeds, and bake the halves cut‑side down. The skin serves as an edible bowl.

Can I prepare it ahead of time?

Absolutely. You can bake the squash and prepare the creamy filling a day ahead. Then assemble and bake just before serving for best results.

How do I know when the squash is done?

The flesh should be tender and easily shredded into strands with a fork. If it resists, bake a few more minutes.

Can I use frozen spinach instead of fresh?

Yes—you’ll want to thaw the spinach fully and squeeze out any excess moisture before adding it to the skillet, to avoid making the filling watery.

What if I don’t have cream cheese—can I substitute?

If you don’t have cream cheese, you could use ricotta or mascarpone for a slightly different texture. You may need to adjust the cooking time and consistency accordingly.

Can I prep everything in one dish or skillet?

You can do much of the filling prep in one skillet, but the spaghetti squash still needs to be roasted separately in the oven. The shells function as both cooking vessels and serving bowls.

Can I make this gluten‑free or low‑carb?

Yes—this dish is naturally gluten‑free (so long as your cheeses and other ingredients have no hidden gluten). It’s also relatively low‑carb compared to a traditional pasta dish, thanks to the spaghetti squash replacing noodles.

What side dishes pair well with this dish?

A crisp green salad with a bright vinaigrette works beautifully to cut through the creaminess, or you might serve roasted vegetables such as Brussels sprouts or carrots on the side. Garlic bread or crusty sourdough can also add a satisfying element.

How can I make the topping extra golden and crispy?

For a golden top, you could sprinkle a bit of shredded mozzarella or even breadcrumbs before the final bake. Place the dish under the broiler for 1‑2 minutes at the end if you like a little more browning—just watch it carefully.

Conclusion

Creamy Spinach and Mushroom Stuffed Spaghetti Squash brings together the best of comfort food and veggie‑forward cooking. It’s hearty, creamy and rich in flavor, yet more wholesome than your typical pasta dish. Whether you’re cooking for a family dinner, entertaining guests, or simply want a satisfying meal that feels special without being complicated, this recipe delivers. Give it a try and enjoy the cozy, delicious results.