Mushroom and Sage Cream Stuffed Spaghetti Squash

Taking pasta, and swapping in seasonal squash, with this Mushroom and Sage Cream Stuffed Spaghetti Squash. Roasted spaghetti squash stuffed with a creamy cheese sauce, with fresh sage and garlic.  This is an ideal weeknight dinner when you’re craving pasta but want you to enjoy it in a healthier way.

Here are the step by step details:

I know I say that most of my recipes are easy but this one is really easy! You’re going to start off by cleaning your squash and halving it. To be honest I had some trouble cutting my squash but I did it! (Be careful when halving it)

After cutting it, you get a baking dish or sheet pan. place the squash halves on the baking sheet and season the inside generously with salt and pepper then drizzle olive oil and rub it all over. Place it cut side down on the sheet and bake it for 30-35 minutes at 400 or until you can easily pierce it with a fork. 

While the squash is roasting, you’re going to work on the sauce. Make sure the garlic and Sage are chopped and the cheese is grated beforehand.

For this recipe, I chose shiitake mushrooms but any type of mushrooms will work. I didn’t slice the mushrooms for this recipe but you can if you’d like to.

Get a stainless steel pan or a nonstick (I personally do not like nonstick but if that’s your preferred type of cookware, use it!)

Place the heat on medium and while the pan is still cool, add the butter. Let the butter melt on the pan and when it. Starts bubbling, add the chopped garlic, then when the garlic turn fragrant, add the red pepper flakes and the sage.  Then add the mushrooms and cook for about 3-5 minutes( I like to to give the mushrooms a nice brown sear before adding the cream) 

When you’re ready to add the cream, place the heat on medium low and stir in the cream slowly. When the mushrooms are coated in the cream, add the cheese , I like to add a little at a time to make sure the cheese is melted. If the mixture looks too thick for your liking, I suggest adding a little bit of stock (1-2tbsp at a time) to thin it out.

To Finish and some Alternatives and suggestions:

When the spaghetti squash is ready. Remove it from the oven and turn the squash to expose the inside. Let it cool for 5-10 minute then add the mushroom mixture into the squash boats. Season with a little more salt and pepper and top with more cheese.

Bake it in the oven at 375 for 8-12 minutes  then put it on broil for 3-5 minutes but watch it carefully when it’s on broil. There’s a thin line between brown and burnt when it comes to cheese!

Remove it from the oven and when you’re ready to dig in, which should be right away, take a fork and start digging in by Shredding the squash and mixing it with the sauce!

if you want some type of meat in the dish, you can definitely swap out the mushroom for chicken or mix them together. Seafood is also a great alternative but of course you mush adjust cooking times because nobody likes gummy seafood.

some other alternatives:

Spinach, kale, pancetta, Lentil,Asparagus, Broccoli, artichoke, Cauliflower, etc. The possibilities are endless!

If you make this recipe , be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Print

With ImageWithout Image

Mushroom and Sage Cream Stuffed Spaghetti Squash

Yield: 4-6

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 2 spaghetti Squash, halved and seeds removed
• 1 1/4 cups heavy cream
• 6 tablespoons butter
• 12 oz crimini or shiitake mushrooms
• 3 tablespoons fresh sage, chopped
• 1 head of garlic, chopped
• 1 1/2 cup shredded fontina cheese + extra for topping
• 1/2 cup shredded parmigiano reggiano + extra for topping
• Salt and pepper, to taste
• 3 teaspoons red pepper flakes
• Olive Oil

Instructions

1. Preheat the oven to 425° F.
2. Place the squash in a baking dish and season the cut sides with salt and pepper and drizzle with olive oil and make sure you spread the olive oil all over the inside of the squash. Cover with foil and Bake for 30 -35 minutes cut side down.
3. While the squash is baking, make the mushroom sauce.
4. Heat the butter in a large skillet over medium heat. Add the chopped garlic and stir in the red pepper flakes. Cook for about 2 minutes or until the garlic is fragrant. Add the chopped sage, stir then add the mushrooms.
5. Cook the mushrooms for about 3 minutes before adding the cream. Slowly stir in the cream along with the cheese. Season with salt and pepper to your liking. Place the heat on medium low and let the mushrooms cook for 10 minutes.
6. Add the mushroom cream into each squash boat and stir to mix. Top with additional fontina and Parmesan.
7. Bake at 375 for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
8. Serve immediately while hot.
9. Enjoy!

Nutrition Facts

Calories

804.07

Fat (grams)

66.12

Sat. Fat (grams)

39.45

Carbs (grams)

37.85

Fiber (grams)

7.39

Net carbs

30.46

Sugar (grams)

15.42

Protein (grams)

21.92

Sodium (milligrams)

871.45

Cholesterol (grams)

190.29

Did you make this recipe?

Tag @inspiredwithatwist on instagram and hashtag it #inspiredwithatwist

---