Ingredients:

1 large spaghetti squash
1 tbsp olive oil
1 cup chopped onions
2 cloves garlic, minced
2 cups sliced mushrooms
2 cups fresh spinach
1/2 cup cream cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
1/2 tsp dried thyme (optional)
1/4 tsp red pepper flakes (optional, for a bit of heat)

Directions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
Roast Squash: Place the squash cut-side down on a baking sheet. Roast for 40-45 minutes, or until tender. Let it cool slightly.
Cook Vegetables: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
Add Mushrooms: Add sliced mushrooms to the skillet. Cook until mushrooms are browned and tender, about 5-7 minutes. Season with salt, pepper, and thyme (if using).
Add Spinach: Stir in the fresh spinach and cook until wilted.
Prepare Filling: Reduce heat to low and mix in cream cheese until melted and smooth. Stir in Parmesan cheese and adjust seasoning with salt and pepper. Remove from heat.
Scrape Squash: Use a fork to scrape the flesh of the roasted squash into strands. Gently mix the squash strands with the mushroom and spinach mixture.
Stuff Squash: Spoon the filling back into the squash halves. Sprinkle shredded mozzarella cheese on top.
Bake: Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Let the stuffed squash cool for a few minutes before serving. Garnish with extra Parmesan cheese or fresh herbs if desired.
Enjoy this Creamy Spinach and Mushroom Stuffed Spaghetti Squash as a delicious and healthy meal!
I found this searching for low carb meals.