1-Getting started with the creamy garlic spinach mushroom spaghetti squash: First, stab the squash a few times with a fork to let steam escape and prevent any mishaps, then microwave it whole for about 5 minutes to soften it up. Once that’s done, cut it in half lengthwise, scoop out the seeds, and you’re ready to bake.

2-Baking the squash: Place the squash halves cut-side down on a baking sheet and bake them at 400°F for 35 to 40 minutes until tender.

3-Toasting the seeds or walnuts: While that’s cooking, take a moment to toast the squash seeds or chopped walnuts separately bake the seeds for about 15 minutes or the walnuts for 8 to 10 minutes until they’re golden and fragrant.

4-Baking the mushrooms: For the mushrooms, toss 8 ounces of sliced mushrooms with 1 teaspoon of canola or olive oil, a pinch of dried thyme, a pinch of crushed red pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper, then bake them for 25 minutes until they’re nicely browned.

5-Scraping out the flesh and mixing: After the squash is tender, use a fork to scrape out the flesh into strands. In a large bowl, combine the fresh spinach, baked mushrooms, 4 ounces of Greek yogurt cream cheese blend or similar soft cheese, the spaghetti squash strands, and 1/8 teaspoon grated nutmeg. Mix everything together until it’s well blended,

6-Stuffing and baking again: then stuff this mixture back into the squash shells and bake for an additional 10 to 12 minutes.

7-Finishing touch: For the finishing touch, sprinkle on the 1/4 cup of toasted squash seeds or chopped walnuts before serving.