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Olivia

stuffed spaghetti squash

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Spaghetti squash stuffed with creamy mushroom and spinach and topped with parsley and cashews for a balanced plant-forward meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 398
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 spaghetti squash halved and seeded
  • 1 cup mushrooms sliced
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • ½ cup cashews
  • ½ cup plant-based cream
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
$46.99
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03/03/2026 08:00 pm GMT
Baking Sheet
5 Quart Pot
5 Quart Pot
$39.95 $29.49
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03/04/2026 09:02 am GMT
small soup pot

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place spaghetti squash halves cut side down on a baking sheet.
  3. Roast for 30–35 minutes until tender.
  4. Heat olive oil in a pan over medium heat.
  5. Add sliced mushrooms and cook until soft.
  6. Stir in garlic and cook for one minute.
  7. Add spinach and cook until wilted.
  8. Pour in plant-based cream and stir well.
  9. Season with salt and black pepper.
  10. Fill roasted squash halves with the mushroom and spinach mixture.
  11. Garnish with cashews and chopped parsley before serving.

Nutrition

Calories: 398kcalCarbohydrates: 49gProtein: 6gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 76mgPotassium: 544mgFiber: 6gSugar: 33gVitamin A: 1865IUVitamin C: 13mgCalcium: 83mgIron: 3mg

Notes

Toast cashews for added flavor.
Scrape squash strands lightly before filling.
Serve warm for best texture.

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