After the squash is done roasting, let it cool slightly before using a fork to scrape the insides into spaghetti-like strands. Meanwhile, in a large skillet over medium heat, I drizzle olive oil and add the minced garlic. The smell of sautéed garlic is enough to make anyone hungry! I then toss in the chopped mushrooms and cook until they’re soft and golden, which takes about 5-7 minutes. Once the mushrooms are cooked, I add the spinach and cook it down until it wilts. It only takes a minute or two, and the color is just beautiful.
Next, I lower the heat and stir in the ricotta, cream cheese, and Parmesan cheese, blending everything together until the cheese melts and a creamy mixture forms. At this point, I like to sprinkle in the Italian seasoning, salt, and pepper to taste. The filling is rich and so inviting! Carefully mix the shredded spaghetti squash into the creamy filling until well combined. It’s kind of like a luxurious hug for the palate.
Now comes the fun part—spoon the delicious filling back into each half of the spaghetti squash, and I like to sprinkle a little extra Parmesan on top before putting them back in the oven. Bake for another 15-20 minutes, just enough time for everything to get warm and for the cheesy topping to get a nice golden crust. The moment I pull those stuffed halves out of the oven, it’s pure bliss—the smell is unreal!
Pro Tips for Best Results
One of my favorite tips to share is to really take your time sautéing the mushrooms. I tested this recipe by rushing that step once, and the mushrooms didn’t caramelize properly, which made the filling taste a bit flat. Allowing them to brown enhances their natural flavor and makes a world of difference.
Another pro tip is to use fresh spinach rather than frozen. I’ve tried both, and while frozen can be convenient, fresh spinach adds a lovely texture and a vibrant color to the dish. Plus, you get to enjoy that delightful crunch when you sauté it!
Finally, don’t hesitate to play around with the cheeses! I’ve mixed in some mozzarella or even a bit of feta before, and it added a fantastic twist to the final flavors. Trust me, you can’t go wrong with cheese!
Common Mistakes to Avoid
One mistake I often see is not cooking the squash long enough. It can be tricky to tell when it’s done, but when it’s tender, it’s perfect. The last thing you want is a hard squash that’s not easy to scrape into strands. The first time I made it, I was a bit impatient, and I ended up with more of a workout than dinner!
Another common issue is overcrowding the skillet when sautéing the mushrooms. If you add too many at once, they’ll steam instead of brown, leaving you with sad, soggy mushrooms. I’ve learned to cook in batches to get that lovely caramelization.
Also, remember that the seasoning is essential. Don’t be shy! Taste the filling as you go; some cheese brands can be saltier than others, so adjust the salt and pepper to achieve a balance that works for you. A little extra sprinkle of seasoning at the end can make all the difference in the final dish’s flavor.
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