NutritionSortLoading...
Loading...

1 large spaghetti squash

2 tablespoons olive oil, divided

Salt and pepper, to taste

1 onion, chopped

3 cloves garlic, minced

8 oz 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)

Select allAdd

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle each half with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40–45 minutes, until tender and easily shredded with a fork.

2. While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and mushrooms and cook until mushrooms are browned, about 7–8 minutes.

3. Add the chopped spinach and cook until wilted, 2–3 minutes. Lower the heat and stir in the cream cheese until melted and creamy. Mix in Parmesan cheese and red pepper flakes if using. Season with salt and pepper to taste.

4. Remove the squash from the oven and let cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Fill each squash half with the creamy spinach and mushroom mixture.

5. Return to the oven and bake for 10–15 minutes until heated through and slightly golden on top.

6. Garnish with fresh parsley and serve warm.

Prep Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 15 minutes

Per Serving: 320 kcal

Servings: 4 servings