This Creamy Baked Spaghetti Squash is truly to die for! It’s full of creamy sauce, mushrooms and spinach then baked in the shell of the squash for an elegant presentation.
This is the first year I found Spaghetti Squash in Shanghai. When I lived in Toledo, I loved to make different recipes with Spaghetti Squash, but I don’t recall ever seeing it in London or Germany and for the last few years in Shanghai I haven’t seen it here either. But now I am finding it everywhere. I ordered the one I used for this recipe off of Fields, but I also saw them at the Wet Market on Jianhe Lu. Now that you know where to get it from let me tell you what you can do with Spaghetti Squash and why it’s so amazing…
Some people say that it tastes like spaghetti and can be used as a pasta substitute. HOWEVER…. I would argue that they are crazy. You’re not fooling anyone.
Spaghetti Squash is a vegetable.
Not a noodle.
No one is going to fall for this little trick.
Now treat it like the vegetable it is and people are going to go ga-ga over it!! In the past I’ve done Spaghetti Squash Spaghetti with a bolognese. It’s delicious and light and surprisingly filling if you put a lot of ground beef. But Mr. Nomad and my 3 Little Nomads do not find this to be a suitable dinner. Instead, this time I made it into a really yummy Creamy Baked Spaghetti Squash side dish. Talk about a hit! Everyone loved it!
For this recipe you only need 1/2 of the Spaghetti Squash. The thing is massive!! What do you do with the other half? Freeze it! Yep just pop the roasted squash in a ziplock bag and freeze it for later.
As for the shell of the squash, do not throw it away!! Instead use it as a serving “boat” for the Creamy Baked Spaghetti Squash. That’s right! The shell makes an adorable serving dish. After roasting and preparing the squash with the cream sauce I poured it all into the shell and placed it in a tight fitting baking dish, baked it, removed it from the baking dish and then served the Creamy Spaghetti Squash in the shell. How cute is that??
Now we get down to the yummy part…. The creamy base. I used lots of spinach and mushrooms- my two favorite vegetables in a creamy sauce. But you can omit the veggies or even add other ones like bell peppers. Just don’t skimp on all the butter and heavy cream. You’re saving the calories on the squash- go ahead and splurge with the cream!
This Creamy Baked Spaghetti Squash is truly to die for! It's full of creamy sauce, mushrooms and spinach then baked in the shell of the squash for an elegant presentation.
10 minPrep Time
1 hr, 10 Cook Time
1 hr, 20 Total Time
- 2 tablespoons Olive Oil
- 4-5 Shallots, minced
- 6-8 Shiitake Mushrooms, sliced thin
- 1 Small Bunch of Spinach leaves, washed and stems removed
- 4 cups Spaghetti Squash (1/2 a spaghetti squash
- 100g cream cheese
- 2 cups Heavy Cream
- 2 tablespoons Butter
- Salt and Pepper
- 1/2 cup Parmesan Cheese
- Cut the spaghetti squash in half. Discard the seeds.
- Place it cut side down on a baking sheet.
- Bake at 400F (200C) for 45 minutes or until tender.
- When cool enough to handle, use a fork to pull out the "noodles" of the squash. Pull the fork the same direction as the strands to ensure you have nice long pieces of squash.
- Reduce oven to 375 (180C)
- While the squash is baking, prepare the sauce.
- Heat 2 tablespoons of oil in a large saucepan. Saute the shallots until soft. Add the spinach and mushroom and saute until the mushrooms have wilted.
- Stir in the butter, heavy cream and cream cheese and bring to a simmer.
- When the spaghetti squash is done, add the strands to the cream sauce.
- Toss to coat.
- Place the creamy mixture inside the shell of the squash.
- Bake for 15 minutes.
- Top with Parmesan and bake 3 more minutes