Spaghetti squash with mushrooms parmesan

 Spaghetti squash with mushrooms and parmesan

Spaghetti squash with mushrooms and parmesan

For a while there, a slew of spaghetti squash recipes made appearances on Pinterest and some of my favorite food blogs, all looking beautiful and mouthwatering. I was curious but never attempted to cook it because it looked 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 showing how easy making spaghetti squash can be and 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.) 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.

 spaghetti squash ingredients recipe

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 and mushrooms 4

Spaghetti 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 pasta (like spaghetti vongole), a simple meat dish (burger Lyonnaise) or just soup (French onion soup with miso) and sandwiches

spaghetti squash

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!

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4.0 from 1 reviews
Spaghetti Squash With Mushrooms And Parmesan
Recipe type: Main
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 small spaghetti squash (about 3lbs)
  • 1 tbsp fresh thyme
  • 2 garlic cloves, finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 cups button mushrooms, roughly chopped (about 20 mushrooms, 8oz)
  • ¼ cup parmesan cheese, grated
  • handful fresh 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. 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, season with salt and pepper and serve warm.
Nutrition Information
Serving size: 4 Calories: 99 Saturated fat: 2g Unsaturated fat: 6g Trans fat: 0g


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  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 !

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