Description
A healthy and satisfying dish made with spaghetti squash, fresh spinach, and mushrooms, perfect for a light meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and bake for 30-40 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms and cook until soft and slightly browned. Stir in fresh spinach and cook until wilted.
- Once the squash is cooked, take it out of the oven. Use a fork to scrape the insides into strands, mixing with the spinach and mushroom mixture until combined.
- Fill the squash halves with the spinach and mushroom mixture, pressing lightly to pack it down. Sprinkle grated Parmesan cheese on top.
- Return the stuffed squash to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve warm, garnished with additional Parmesan cheese if desired.
Notes
For added flavor, consider using different cheese varieties or incorporating other vegetables like bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti squash, vegetarian, healthy, low carb, gluten-free, easy recipe