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I have to admit, my family was a little skeptical when I first mentioned spaghetti squash as a pasta alternative. But after trying this stuffed spaghetti squash with mushrooms and spinach, they were hooked! Spaghetti squash is one of those ingredients I don’t use often enough, but every time I do, I’m reminded of how easy and versatile it is. Not only does it have a mild, comforting flavor, but it’s also a winter squash that’s naturally lower in potassium—a great option if you’re mindful of your intake.

 

This recipe keeps it simple, letting the squash shine alongside sautéed onions, earthy mushrooms, and fresh spinach, all topped with a bit of melted mozzarella. It’s a cozy, wholesome meal that doesn’t take too much effort but still feels special enough for family or guests. Give it a try and let the spaghetti squash surprise you!

 

Dr. Blake’s Top Tip: Spaghetti squash makes a great substitute for pasta. Instead of stuffing the squash, after baking it, use a fork to scrape the squash out and use just like you would use regular spaghetti.

  • Yield: 4 servings

Ingredients

4 lb spaghetti squash (1 large or 2 small squash)

2 tbsp + 1 tsp olive oil

2 medium onions, chopped

1/2 lb mushrooms, sliced (1/4 lbs for lower potassium)

4 cups raw spinach

1 tsp fresh thyme

1/2 cup mozzarella

Salt and pepper to taste

Instructions

  1. Preheat the oven to 400ºF.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon or a melon baller. Drizzle both sides with a tablespoon of olive oil. Prepare a baking sheet with parchment paper and place the pieces face open on the parchment paper. Bake for approximately 45 minutes.
  3. In a skillet over medium heat, pour the remaining olive oil. Add the onions and sauté them until they become translucent. Then add the mushrooms, sauté for 5 minutes then add the spinach and thyme. Cook until the spinach has reduced well. Add salt and pepper to taste if desired.
  4. Remove the spaghetti squash from the oven when cooked and tender. Pour the mushroom mixture equally into the center of the squash. Top with shredded mozzarella and bake at 350ºF for 10 minutes.
  5. Take out of the oven and serve.

Notes

Though spaghetti squash is a low potassium winter squash when compared with other squashes, there is so much here that it becomes a high potassium dish when combined with the spinach and mushrooms. To lower the potassium, eat a smaller portion and consider using only ¼ cup of mushrooms.

Find it online: https://www.thecookingdoc.co/recipes/spaghetti-squash-stuffed-with-mushrooms-and-spinach/