Spaghetti squash, a versatile and nutritious alternative to traditional pasta, takes center stage in this delectable dish. Filled with a rich and creamy Mediterranean-inspired mixture of spinach, mushrooms, feta cheese, and sun-dried tomatoes, this recipe promises an unforgettable culinary experience.
Key Ingredients:
– Spaghetti squash
– Fresh spinach
– Mushrooms (button or cremini)
– Feta cheese
– Sun-dried tomatoes
– Garlic
– Olive oil
– Lemon zest
– Salt and pepper
Health Benefits:
– Low-carb and gluten-free
– High in fiber and vitamins
– Rich in antioxidants and anti-inflammatory compounds
– Supports healthy digestion and weight management
Recipe Overview:
Cooking Time: 45-50 minutes
Servings: 4-6
Difficulty: Moderate
Dietary Preferences: Vegetarian, Gluten-free, Low-carb
Ingredients:
- 1 large spaghetti squash
- 1 tbsp olive oil
- 1 cup chopped onions
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 tsp dried thyme (optional)
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
Directions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
Roast Squash: Place the squash cut-side down on a baking sheet. Roast for 40-45 minutes, or until tender. Let it cool slightly.
Cook Vegetables: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
Add Mushrooms: Add sliced mushrooms to the skillet. Cook until mushrooms are browned and tender, about 5-7 minutes. Season with salt, pepper, and thyme (if using).
Add Spinach: Stir in the fresh spinach and cook until wilted.
Prepare Filling: Reduce heat to low and mix in cream cheese until melted and smooth. Stir in Parmesan cheese and adjust seasoning with salt and pepper. Remove from heat.
Scrape Squash: Use a fork to scrape the flesh of the roasted squash into strands. Gently mix the squash strands with the mushroom and spinach mixture.
Stuff Squash: Spoon the filling back into the squash halves. Sprinkle shredded mozzarella cheese on top.
Bake: Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Let the stuffed squash cool for a few minutes before serving. Garnish with extra Parmesan cheese or fresh herbs if desired.
Enjoy this Creamy Spinach and Mushroom Stuffed Spaghetti Squash as a delicious and healthy meal!
