Stuffed Spaghetti Squash With Mushrooms And Spinach

Stuffed Spaghetti Squash by The Cooking Doc®

Stuffed Spaghetti Squash With Mushrooms And Spinach


Servings 4 people
Calories 257 kcal


  • 4 pounds spaghetti squash 1 large or 2 small squash
  • 2 tablespoons + 1 teaspoon olive oil
  • 2 medium onions chopped
  • 1/2 pound mushrooms sliced (¼ lbs for lower potassium)
  • 4 cups raw spinach
  • 1 teaspoon fresh thyme
  • 1/2 cup mozzarella
  • Salt and pepper to taste


  • Preheat the oven to 400ºF.
  • 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.
  • 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. Next, add the spinach and thyme. Cook until the spinach has reduced well. Add salt and pepper to taste if desired.
  • 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.
  • Take out of the oven and serve.


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.


Serving: 4gCalories: 257kcalCarbohydrates: 35gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 9mgSodium: 213mgPotassium: 813mgFiber: 8gSugar: 13gCalcium: 257mgMagnesium: 92mgPhosphorus: 148mg
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