Next, while the squash is roasting, I prepare the delicious filling. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, toss in the minced garlic and sliced mushrooms. I love the way sautéing mushrooms transforms their texture, making them soft and savory. Cook until the mushrooms release their moisture and begin to brown, which should take another 5-7 minutes. Add the fresh spinach and cook until wilted.
In a mixing bowl, combine the sautéed mixture with ricotta cheese, mozzarella, Parmesan, Italian seasoning, and a dash of salt and pepper. This filling is heavenly! The creamy ricotta pairs so well with the earthy mushrooms and spinach. Now, once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly before using a fork to scrape out the strands gently.
Finally, mix the spaghetti squash strands with the filling until well combined. Spoon the mixture back into the empty spaghetti squash halves, packing it in generously. I like to top each half with a little extra mozzarella for a crispy, cheesy top. Place the stuffed squash back into the oven for another 15-20 minutes, until the cheese is melted and bubbly. Once you pull this glorious dish out, the aromas will have everyone gathered around the kitchen!
Pro Tips for Best Results
When I first tried this recipe, I found that the type of mushrooms can really make a difference. I’ve tested it with button mushrooms, but the earthiness of shiitake mushrooms takes it to another level! If you want to switch things up, I highly recommend experimenting with different varieties.
Another tip I learned the hard way is that not all spaghetti squash are created equal. Be sure to choose a squash that feels heavy for its size—this indicates that it’s ripe and ready to be roasted. I once picked one that was way too lightweight, and I ended up with stringy, less flavorful strands.
Lastly, if you’re short on time, feel free to microwave the spaghetti squash instead of roasting it. Simply poke a few holes in it with a fork, place it on a microwave-safe plate, and microwave for about 10-12 minutes, turning halfway through. It may not have that lovely caramelized flavor, but it’s a good option when you’re in a pinch!
Common Mistakes to Avoid
One of the most common mistakes I see is overcooking the spaghetti squash. It needs to be fork-tender but not mushy! When it’s tan on the edges or feels too soft, it loses that perfect structured texture we all love. I remember the first time I made this and let it roast too long; I ended up with a mushy mess that was just not enticing. (See the next page below to continue…)