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If you're looking for a dish that combines health and flavor, Herby Mushroom-Stuffed Spaghetti Squash is a perfect choice. This recipe showcases the natural sweetness of spaghetti squash, filled with a savory mixture of mushrooms and herbs, offering a delightful twist on traditional stuffed vegetables.

Herby Mushroom-Stuffed Spaghetti Squash

A delicious and healthy dish featuring spaghetti squash filled with a savory mushroom mixture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1.0 medium spaghetti squash
  • 2.0 tablespoons olive oil
  • 1.0 small onion, finely chopped
  • 3.0 cloves garlic, minced
  • 8.0 ounces mushrooms, diced
  • 1.0 teaspoon dried thyme
  • 1.0 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes
  • 0.0 to taste salt
  • 0.0 to taste pepper
  • 0.5 cup fresh parsley, chopped
  • 0.5 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup breadcrumbs
  • 0.5 cup shredded mozzarella cheese

Instructions
 

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Spaghetti Squash: Halve the spaghetti squash lengthwise. Scoop out the seeds and stringy pulp. Brush the insides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
  • Roast the Spaghetti Squash: Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork. Once cooked, remove from the oven and let cool slightly.
  • Sauté the Mushroom Mixture: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add Mushrooms and Herbs: Add the diced mushrooms, dried thyme, oregano, and red pepper flakes (if using). Cook for about 5-7 minutes, until the mushrooms release their moisture and become golden. Season with salt and pepper to taste.
  • Combine with Cheese and Herbs: Remove the skillet from heat. Stir in the chopped parsley, ricotta cheese, and grated Parmesan cheese until well combined.
  • Stuff the Squash: Once the spaghetti squash is cool enough to handle, use a fork to scrape the insides into strands. Leave some strands intact to form a bowl. Fold the spaghetti squash strands into the mushroom mixture until evenly incorporated.
  • Fill the Squash: Spoon the mushroom and spaghetti mixture back into the squash halves. Top each half with a sprinkle of breadcrumbs and shredded mozzarella cheese.
  • Bake the Stuffed Squash: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden.
  • Serve and Enjoy: Remove from the oven, let cool for a few minutes, then slice and serve warm. Garnish with additional parsley if desired.

Notes

Feel free to adjust the herbs and seasonings to your taste.
Keyword mushrooms, spaghetti squash, vegetarian