Ingredients
For the Squash:
1 large spaghetti squash
1 tablespoon olive oil
Salt and pepper, to taste
For the Filling:
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 oz (225 g) mushrooms, sliced (cremini or button work great)
3 cups fresh spinach (or 1 ½ cups frozen, thawed and squeezed dry)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional, for depth)
½ cup heavy cream (or coconut cream for dairy-free)
½ cup cream cheese or ricotta
½ cup grated Parmesan or mozzarella (plus more for topping)
Instructions
- Roast the Squash
Preheat oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the insides with olive oil, season with salt and pepper.
Place cut-side down on a parchment-lined baking sheet.
Roast for 35–40 minutes, until the flesh is tender and easily shredded with a fork.
- Prepare the Filling
In a large skillet, heat 1 tablespoon olive oil over medium heat.
Add onions and cook 2–3 minutes until soft.
Add garlic and cook another 30 seconds.
Add mushrooms and sauté until they release their juices and turn golden brown (about 6–8 minutes).
Stir in spinach and cook until wilted (or warmed through if using frozen).
Season with salt, pepper, and nutmeg.
- Make it Creamy
Lower the heat, then stir in cream, cream cheese (or ricotta), and Parmesan.
Mix until everything melts together into a creamy sauce.
Taste and adjust seasoning if needed.
- Combine & Bake (optional but delicious)
When the squash is ready, scrape the flesh gently with a fork to create “spaghetti” strands but leave them inside the shell.
Divide the creamy mixture evenly into both halves and mix it a bit with the squash strands.
Sprinkle extra cheese on top.
(Optional) Return to the oven for 5–10 minutes, or broil for 2–3 minutes until the top is bubbly and golden.
To Serve
Serve warm straight from the shell or scoop it out into bowls.
Garnish with a sprinkle of extra Parmesan or a few chili flakes if you like a kick. 🌶️
Would you like me to make it vegan or high-protein version too?