Description
A delightful and healthy dish that combines earthy mushrooms and fresh spinach enveloped in a creamy sauce, perfect for a cozy dinner or as a standout side dish.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, and sauté until mushrooms are browned, around 5-7 minutes.
- Add the fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes.
- Pour in the heavy cream, stirring to combine. Allow it to simmer for a few minutes until slightly thickened.
- Once the spaghetti squash is done, scrape the flesh with a fork to create spaghetti-like strands.
- Toss the spaghetti squash with the mushroom and spinach cream sauce. Serve warm, topped with grated Parmesan cheese if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 55mg