Description
Stuffed Spaghetti Squash with Garlic Mushrooms & Spinach is a wholesome, delicious choice that guarantees satisfaction with every bite.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 Tbsp olive oil
- Salt and black pepper, to taste
- 2 Tbsp olive oil
- 2–3 garlic cloves, minced
- 1 small onion, diced
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 cup marinara or tomato sauce
- 1 tsp Italian seasoning
- ½ tsp chili flakes (optional)
- Salt and pepper, to taste
- Fresh parsley or basil (optional garnish)
- Nutritional yeast or vegan parmesan (optional garnish)
Instructions
- Roast the Spaghetti Squash: To kick off this recipe, roast the spaghetti squash for maximum flavor and tenderness. Begin by preheating your oven. Cut the squash in half lengthwise and carefully scoop out the seeds. Brush the cut sides with olive oil and season them generously with salt and black pepper—these steps enhance the squash’s natural sweetness. Place the squash cut-side down on the baking sheet and allow it to roast for about 35 to 40 minutes, until soft. Once cooked, take a fork and gently fluff the strands inside each half to create that recognizable spaghetti texture.
- Make the Flavorful Filling: While the squash is in the oven, heat the olive oil in a large skillet over medium heat. Start by adding the minced garlic and diced onion to the skillet, cooking until they are soft and fragrant. This base will deepen the overall flavor of your dish. Next, bring in the sliced mushrooms; sauté them until they become golden brown. This process takes about 5 to 7 minutes, which allows them to release their natural juices and enhance their flavor profile. Immediately add the fresh spinach, cooking just until wilted, about 2 days. Reduce the heat and incorporate the marinara or tomato sauce, Italian seasoning, and optional chili flakes to bring a touch of heat. Let the mixture simmer for 5 minutes, allowing all the ingredients to meld beautifully.
- Assemble the Dish: Now, it’s time to bring everything together. Carefully take the roasted squash halves and fluff the spaghetti-like strands with a fork. Spoon the warm, savory filling generously into each half, ensuring that you distribute the filling evenly for the best flavors. If desired, finish with a sprinkle of fresh herbs like parsley or basil for a burst of color and flavor. For those who enjoy an extra cheesy touch, a sprinkling of nutritional yeast or vegan parmesan makes a wonderful garnish.
Notes
Make sure to clean the spaghetti squash properly before cutting it to remove any dirt or residues. When sautéing, don’t overcrowd the skillet; cook in batches if needed for best results. If you prefer a more robust flavor, let the filling simmer slightly longer. Should you have leftovers, they store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 320 mg
- Protein: 6 g