Spaghetti squash with mushrooms parmesan

Spaghetti squash with mushrooms and parmesan

Spaghetti squash with mushrooms and parmesan

The flavors are savory and very earthy, almost like a mushroom risotto but instead of creamy grains of rice are beautiful golden strings still yielding a crunch and served in a rustic style preparation. Baking and scraping the spaghetti squash couldn’t have been easier! I’ll admit to previously hacking cutting squash into pieces before throwing them on a sheet tray, making the whole experience much more tiring than it needs to be. Well, never again as the secret is out; bake THEN cut to avoid slicing through a hard and waxy exterior!   spaghetti squash ingredients info For a while there, a slew of spaghetti squash recipes made appearances on Pinterest and on some of my favorite food blogs, looking beautiful and mouthwatering. I wanted to give it a shot but had never cooked with spaghetti squash before – It looked complicated and too elaborate. I was comfortable in my butternut squash zone and secretly believed other gourd family members wouldn’t taste as good or be as easy to prepare. But a couple of weeks ago, I saw a recipe on Steamy Kitchen with step by step photos on how to work with spaghetti squash. That was enough to convince me to give it a try (thank you Jaden!). I’ve adapted the recipe by adding a few more ingredients and omitting the butter (to keep it a little lighter.)   spaghetti squashSpaghetti squash may be very low in calories but it’s actually quite filling! Especially when prepared with meaty mushrooms and a good dose of parmesan cheese. It’s a side dish that’s a little heavy so I would recommend serving it with a light dish. I’m certainly glad I’ve given spaghetti squash a try since it’s absolutely delicious! The flavors are milder and not as sweet as butternut squash, which makes a great vehicle for ingredients that are more savory and umami based. It’s a wonderful addition to the menu!  sliced spaghetti squash

Serve this spaghetti squash dish with:

Japanese inspired spaghetti vongole, a simple meat dish like a burger Lyonnaise or a hearty soup French onion soup with miso. If you like this recipe, you may also like this Spaghetti Squash Yakisoba Style Recipe. squash forkedgarlic thymemushrooms caramelizedsquash mushroomssquash parmesan

spaghetti squash and mushrooms 2

Spaghetti Squash with Mushrooms and Parmesan Cheese


4.7 from 3 reviews
Spaghetti Squash With Mushrooms And Parmesan
Prep time
Cook time
Total time
Cheesy, earthy and healthy spaghetti squash recipe that's kid friendly and gluten-free
Recipe type: Main
Cuisine: gluten-free
Serves: 4
  • 1 small spaghetti squash (about 2lbs)
  • 2 tbsp extra virgin olive oil
  • 2 cups button mushrooms, chopped bite size
  • 2 garlic cloves, finely chopped
  • 1 tbsp fresh thyme
  • ¼ cup parmesan cheese, grated
  • 1 handful flat leaf parsley, finely chopped
  • salt and pepper to taste
  1. - Preheat oven to 380Fº
  2. - In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.
  3. - Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.
  4. - Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
  5. - Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sauteing for a minute.
  6. - Turn the heat off, top with parsley and season with salt and pepper. Serve.
Nutrition Information
Serving size: 4 Calories: 99 Saturated fat: 2g Unsaturated fat: 6g Trans fat: 0g


  1. Melissa Mae says

    I just made this and served it with baked flounder. I was a little unsure how it would be received because my husband isn’t a big fan of spaghetti squash or mushrooms but he really liked it and said the two dishes made a great combination.
    I printed it and will make it again! Yum

  2. Suzanne says

    I’ve loved Spaghetti Squash for years and fix it frequently.The easiest way to perpare it is to cut in half,remove and seeds and MICROWAVE each half on a microwave-safe plate for 10 min. each.The squash should easily shred at this point.If not microwave for 1-2 more min.Trying this recipe tonight !

  3. says

    I’ve made this recipe twice this week and it is FANTASTIC! Each person who had it loved it. Thanks for sharing, its going into my regular rotation!

  4. Sheila says

    Made this tonight, it was excellent. I also stir fried some broccoli, carrots and zucchini up and added to it. We had some fresh marinara sauce on hand, let them add that to their plates, and wow kids and hubby loved it. Will be a family favorite.

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