Description
A healthy and delicious alternative to traditional pasta, these stuffed spaghetti squash boats are filled with sautéed spinach and mushrooms for a nutritious 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 remove the seeds.
- Drizzle olive oil inside each half of the squash and sprinkle with salt and pepper.
- Place the squash halves 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 garlic, and sauté for 1-2 minutes until fragrant.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes until soft.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Remove the squash from the oven, scrape out the insides with a fork to create strands.
- Combine the squash strands with the sautéed mushroom and spinach mixture in a bowl.
- Stuff the mixture back into each squash half and sprinkle Parmesan cheese on top.
- Return to the oven for another 5-10 minutes until the cheese is melted and bubbly.
- Serve warm, garnished with additional cheese or herbs if desired.
Notes
Great for meal prep; can be reheated easily. Customize your filling by adding more vegetables or proteins.
- 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