Mushroom and spinach stuffed spaghetti squash had me scraping the sides to get every last strand.
You’re in the dreaded what’s for dinner zone.
Looking for inspo opening the fridge
Scrolling through websites.
But before you order delivery or reach for your keys to go out.
Hold on. I got it. I’ve been thinking for you.
Mushroom and spinach stuffed spaghetti squash is the recipe you’ve been looking for.
The ingredients
- 1 spaghetti squash
- 8 ounces sliced mushrooms
- 1 teaspoon canola or olive oil
- pinch dried thyme
- pinch crushed red pepper flakes
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 5–8 ounces fresh spinach
- 1/8 teaspoon grated nutmeg
- 4 ounces Greek yogurt cream cheese blend or Neufchatel
- ¼ cup toasted squash seeds or chopped walnuts
How to make Spaghetti Squash with Mushroom and Spinach
Soften the squash Stab the squash a few times to allow steam to vent, then precook the whole squash in the microwave for 5 minutes so it’s easier to cut. These guys get HOT, so use hot pads or a towel. Cut in half from stem to stalk. Scoop out seeds.
Toast the seeds or walnuts Place the seeds in a bowl and fill with water. The seeds float so you can scoop them up, pulling off squash bits. Pat the seeds with a paper towel to dry. Lay them on a baking sheet, sprinkle with a pinch of salt and pepper, spread into an even layer and bake 15 minutes or until browned. Or spread walnuts on baking sheet in a single layer. Bake 8-10 minutes at 375°F. until browned.
squash seeds float in water making them easier to clean
Bake squash cut-side down, 40 minutes or until tender. When squash has cooled enough to handle, use a fork or spoon to scrape out spaghetti squash strands.
pull strands with a fork
The squash can be done a day or two ahead of time but should be refrigerated after cooking.
bake sliced mushrooms 25 minutes at 375℉
Mushrooms While squash is cooking, toss the mushrooms with oil, thyme, red pepper flakes, salt and pepper. Spread on a single layer on baking sheet. Bake at 375°F. for 25 minutes.
stir spinach, cheese, and mushrooms into warm squash
Stuff Stir spinach, mushrooms, cheese, squash strands, and nutmeg together in a large bowl. Spoon mixture into squash shells; bake 10-12 minutes until heated through. Sprinkle toasted seeds or walnuts over.
Cook’s Note: Greek yogurt and cream cheese blend is a new kid on the block. With twice the protein and half the fat of cream cheese, I used it to provide creaminess and some tangy flavors.
Greek yogurt and Neufchatel are generally sold in 8-ounce blocks. Leftover cheese may be wrapped tightly and used within a couple of weeks. It can be frozen but the texture will be crumbly when it thaws.
you’re going to want to add this to the dinner rotation!
I served this as a main dish so each person had a squash half. As a side dish, 1 squash could serve four.
My recipe test taster husband agreed. When I told him what I was making, his reaction was lukewarm. After his first bite, he asked, “What’s in this? This is good! You need to tell the people.”
So people, this is good.
The mushrooms add an earthy flavor, the dried chile flakes give a hint of heat, the yogurt cream cheese makes it creamy, and potassium-rich spinach; well, if it’s good enough for Popeye, I think it’s a good addition. Overall, vegetables help your mind and body and may boost your mood. So, this is officially good for you and good to eat.
We ate to the last little strand and scraped the squash halves clean.
baked spaghetti squash with spinach and mushrooms
How to buy spaghetti squash
It’s a winter squash that kind of looks like a small yellow watermelon. Spaghetti squash should be bright yellow. If it’s green, it’s under ripe.
They are available year round, but their peak season in fall and winter. When you shop for squash, look for firm skin and one that feels heavy for it’s size. If it feels light, it’s dried out.
Store uncut squash at room temperature, for up to a month after you buy it.
What is spaghetti squash?
A hard, winter squash that gets its name from the spaghetti-like yellow strands that you shred out with a fork after it’s cooked. Some use this as a substitute for pasta. I’m not that person. I prefer noodles. But this stuffed veggie had me savoring each bite.
Soul Food Connection: People love to join for a meal but often don’t want to plan it. How about you be the one that brings them together? Maybe it’s meet for dinner on Tuesday, a bike ride on Saturday or a potluck on Sunday.
MORE healthy dinner ideas
- One-pan blueberry pork chops
- Oven baked chicken schwarma
- Shrimp tacos with pineapple salsa
- Asian sesame chicken salad
- Quinoa black bean stuffed poblano peppers
P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter here.
This post may contain affiliate links which means if you click through and make a purchase, the seller pays me a commission. It does not increase the price you pay.
Pin it for later!
Spaghetti Squash with Mushrooms and Spinach
An earthy, healthful vegetarian recipe. Spinach and mushrooms fill the squash and a creamy yogurt cheese blend ties it all together.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 1x
- Category: Main
- Method: Baked
- Cuisine: Vegetarian
Ingredients
- 1 spaghetti squash
- 8 ounces sliced mushrooms
- 1 teaspoon canola or olive oil
- pinch dried thyme
- pinch crushed red pepper flakes
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 5–8 ounces fresh spinach
- 1/8 teaspoon grated nutmeg
- 4 ounces Greek yogurt cream cheese blend or Neufchatel
- ¼ cup toasted squash seeds or chopped walnuts
Instructions
Heat oven to 375°F.
Squash: Rinse under running water. With a sharp knife, stab the squash all over, about 6 times. Place on a paper towel, microwave on HIGH for 5 minutes. The knife cuts allow steam to vent so it doesn’t explode as it cooks. Using pot holders, remove from microwave. Cut in half from stem to stalk. Scoop out seeds.
Spray baking sheet with cooking spray. Place squash cut side down. Bake 35-40 minutes or until tender. When squash has cooled enough to handle, use a fork or spoon to scrape out spaghetti squash strands. The squash preparation can be done a day or two ahead of time but should be refrigerated after cooking.
Squash Seeds: Place the seeds in a bowl and fill with water. The seeds float so you can scoop then out and pull off squash bits. Pat the seeds with a paper towel to dry. Lay them on a baking sheet, sprinkle with a pinch of salt and pepper, spread into an even layer and bake 15 minutes or until browned. Or spread walnuts on baking sheet in a single layer. Bake 8-10 minutes until browned.
Mushrooms: toss mushrooms with oil, thyme, red pepper flakes, salt and pepper. Spread on a single layer on baking sheet. Bake at 375°F. for 25 minutes.
Stuffing: Stir spinach, mushrooms, cheese, squash strands, and nutmeg together in a large bowl. Spoon mixture into squash shells; bake 10-12 minutes until heated through. Sprinkle toasted seeds or walnuts over.
Notes
Note: Greek yogurt and Neufchatel are generally sold in 8-ounce blocks. Leftover cheese may be wrapped tightly and used within a couple of weeks. It can be frozen but the texture will be crumbly when it thaws.
