🎃 Creamy Spinach & Mushroom Stuffed Spaghetti Squash

IngredientsFor the Squash:1 large spaghetti squash1 tablespoon olive oilSalt and pepper, to tasteFor the Filling:1 tablespoon olive oil1 small onion, finely chopped3 cloves garlic, minced8 oz (225 g) mushrooms, sliced (cremini or button work great)3 cups fresh spinach (or 1 ½ cups frozen, thawed and squeezed dry)½ teaspoon salt¼ teaspoon black pepper¼ teaspoon nutmeg (optional, for depth)½ cup heavy cream (or coconut cream for dairy-free)½ cup cream cheese or ricotta½ cup grated Parmesan or mozzarella (plus more for topping)InstructionsRoast the SquashPreheat oven to 400°F (200°C).Slice the spaghetti squash in half lengthwise and scoop out the seeds.Drizzle the insides with olive oil, season with salt and pepper.Place cut-side down on a parchment-lined baking sheet.Roast for 35–40 minutes, until the flesh is tender and easily shredded with a fork.Prepare the FillingIn a large skillet, heat 1 tablespoon olive oil over medium heat.Add onions and cook 2–3 minutes until soft.Add garlic and cook another 30 seconds.Add mushrooms and sauté until they release their juices and turn golden brown (about 6–8 minutes).Stir in spinach and cook until wilted (or warmed through if using frozen).Season with salt, pepper, and nutmeg.Make it CreamyLower the heat, then stir in cream, cream cheese (or ricotta), and Parmesan.Mix until everything melts together into a creamy sauce.Taste and adjust seasoning if needed.Combine & Bake (optional but delicious)When the squash is ready, scrape the flesh gently with a fork to create “spaghetti” strands but leave them inside the shell.Divide the creamy mixture evenly into both halves and mix it a bit with the squash strands.Sprinkle extra cheese on top.(Optional) Return to the oven for 5–10 minutes, or broil for 2–3 minutes until the top is bubbly and golden.To ServeServe warm straight from the shell or scoop it out into bowls.Garnish with a sprinkle of extra Parmesan or a few chili flakes if you like a kick. 🌶️Would you like me to make it vegan or high-protein version too?