Cheesy Spinach and Mushroom Stuffed Spaghetti Squash

Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender. Once done, use a fork to scrape out the spaghetti-like strands and set them aside.

In a skillet, sauté the minced garlic, chopped spinach, and sliced mushrooms until they become tender. Combine this mixture with ricotta cheese, grated Parmesan, and half of the shredded mozzarella cheese.

Fill the squash halves with the spinach and mushroom mixture, and then sprinkle the remaining mozzarella cheese on top.

Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 70 minutes | Servings: 4