Stuffed Spaghetti Squash


2 Spaghetti squashes, sliced in half
4 Tbsp olive oil
Frozen spinach, 2 cups
6 Mushrooms, sliced
3 garlic cloves, minced
½  tsp dried thyme
½  tsp dried basil
½  tsp salt (or to taste)
¼ tsp black pepper
1 cup grated cheese (I used a cheddar/monterey jack blend but parmesan and mozzarella would go great together)
½ cup heavy cream


  1. Drizzle 2 Tbsp olive oil over cut side of squash halves and roast at 400° for 50 min or until fork tender

  2. Add remaining oil to a medium-sized pan and saute mushrooms until browned, about 4 minutes

  3. Season with thyme, basil, salt and pepper

  4. Add frozen spinach and cook for another 5 minutes. Then add in the garlic and saute for another minute

  5. Pour in the heavy cream and stir until cream is blended in.

  6. Add ½ cup grated cheese and stir until melted. Turn off stove.

  7. Scoop out seeds of the roasted spaghetti squash and stuff with prepared spinach mushroom mixture

  8. Top with remaining grated cheese

  9. Broil for 5 min or until top is golden brown; Serve immediately