This spaghetti squash recipe is cheesy and earthy, almost like a creamy mushroom risotto! It’s an easy low-carb meal to serve on a busy weeknight that’s full of flavor but won’t weigh you down.
This spaghetti squash recipe is savory, cozy, and very simple to make. I like to think of it as Italian-style because of the salty and umami taste of parmesan cheese and earthiness of mushrooms. Tender strands of spaghetti squash are tossed with sautรฉed mushrooms, garlic, and herbs, creating a comforting dish that’s both kid friendly and perfect for vegetarians.
Spaghetti squash is commonly used in place of traditional pasta, like in this spaghetti squash alfredo recipe, because itโs lower in calories and carbohydrates and contains dietary fiber. When paired with vegetables like mushrooms and cooked with olive oil, it creates a dish that feels satisfying while still being relatively light. Rather than relying on heavy sauces, this recipe gets its flavor from sauteed mushrooms, garlic, and herbs, which helps keep the dish light and balanced.
If you like Italian flavors, add this spaghetti squashย shrimp scampi recipe to your must-try list.
Why This Spaghetti Squash Recipe Works
- Uses simple, easy-to-find ingredients
- Naturally gluten-free and vegetarian
- Savory and comforting without the use of rich sauces
- Easy to customize with proteins or extra vegetables
Table of contents
Ingredients Needed
Scroll down to the recipe card for the full recipe.
- Spaghetti squash: Look for a spaghetti squash that’s bright yellow, and with a skin firm enough that you can’t push your fingernail through it (if you can it means that the squash is still too young to eat). The skin should not have any bruises or damage either, otherwise it’s a sign that’s it’s over-ripe.
- Olive oil: Olive oil is needed to cook the mushrooms. I like the fruitiness of olive oil but feel free to use another type of oil with a high smoke point such as avocado oil or grapeseed oil.
- Mushrooms: Any type of mushrooms can technically be used for this recipe. Button mushrooms are easy to find and affordable, but other types like maitake mushrooms and oysters mushrooms are excellent options because they too, caramelize well.
- Garlic: A little garlic is used to flavor the olive oil and give the dish a slight floral element.
- Thyme: I recommend using fresh thyme over dried thyme because of its strong herbaceous aroma.
- Parmesan cheese: I highly recommend using freshly grated parmesan cheese over pre-shredded. That’s because you will get better quality, better texture, and better tasting parmesan cheese. If you can, buy the blocks that have been freshly cut from a wheel. Those are the best by far!
- Parsley: I prefer the texture of Italian parsley (also called flat leaf parsley), but curly parsley also works.
Kitchen Equipment Needed
- Sharp chef’s knife: Necessary to slice the spaghetti squash in half. The skin can be very tough to cut through so make sure your chef’s knife has been sharpened.
- Microwave safe plate: This is a quick recipe so we are using a microwave instead of the oven to cook the spaghetti squash.
- Deep skillet: A deep skillet can be used just like a wok. It’s better for cooking food that need to be tossed and mixed, like in this recipe.
How to Make Spaghetti Squash with Mushrooms
- Cut the squash in half, lengthwise, and scrape the seeds with a spoon.
- Cover a plate or a microwave safe container with a damp paper towel and place the spaghetti squash cut side down (skin facing up) on top. Microwave on high for 10 minutes.
- Saute the mushrooms with the olive oil, garlic, and thyme, until they are a deep golden brown color. Set them aside in a bowl.
- When the spaghetti squash has cooled down, shred the flesh into strings, using a fork.
- Place a deep skillet on the stove and turn the heat to medium high. When the skillet is hot, add the spaghetti squash and mushrooms and saute for 1 minute.
- Add the parmesan cheese and fold it into the mixture.
- Turn the heat off and serve the squash topped with fresh parsley.
Recipe Tips & Variation
Remove as much moisture as you can. Since spaghetti squash can be very high in water, gently dab the strands with paper towel once you are done shredding it. This helps the squash from getting soggy once it’s added to the skillet.
To get beautiful long strands, scrape the flesh all the way to the skin very gently, to avoid breaking them.
- Protein boost: Top with grilled chicken, shrimp, or crispy tofu, to turn it into a main.
- Vegan: Use a dairy-free Parmesan cheese or nutritional yeast. Or for a recipe with Asian flavors, try this yakisoba-style spaghetti squash.
- Veggie loaded: Toss in spinach, kale, or bell peppers.
- Tomato forward: Top with marinara sauce.
- Autumn twist: Finish with toasted walnuts or pine nuts for crunch.
- French twist: Use Gruyรจre cheese instead of parmesan cheese.
- Mexican Style: Top with black beans, avocado, and lime. Or try my Mexican spaghetti squash casserole with avocado salsa.
- More aromatic: Use other herbs like rosemary, basil, and oregano to play with the aromatics of this dish.
Storage
Keep the leftovers in an airtight storage container and refrigerate for up to 3 days.
Unfortunately this recipe cannot be frozen as the quality of the spaghetti squash will deteriorate and get watery and mushy.
How to Serve Spaghetti Squash
Spaghetti squash is extremely versatile and pairs well with just about any flavor combination. You can even use spaghetti squash to make savory croquettes, finished with a simple lemon sauce. Depending on the seasoning, they can accompany a comforting meal made for the holiday season, or a table full of light and summery dishes.
Personally, I find that it marries beautifully with other Mediterranean dishes like this hearty Tuscan soup, ribollita, or a colorful vegetable ricotta pie. Or, it can be served on its own with a baguette on the side.
Savory Spaghetti Squash with Mushrooms
Cheesy, earthy, and savory, this spaghetti squash with mushrooms recipes is a comforting dish that’s perfect for kids and adults.ย
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Microwave
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 pounds spaghetti squash
- 2 tablespoons extra virgin olive oil
- 2 cups button mushrooms, chopped bite size
- 2 cloves garlic, minced
- 1 tablespoons fresh thyme
- 1/4 cup freshly grated parmesan cheese
- Handful of flat leaf parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Prep the spaghetti squash. Wash the spaghetti squash under water and dry it. Slice it in half, lengthwise, and remove the seeds with a spoon.
- Microwave the spaghetti squash. Place the spaghetti squash halves on a microwave safe plate or other microwave safe container, cut side down (skin facing up). Cover with a damp cloth or a couple of paper towels. Microwave on high for 10 minutes.
- Cook the mushrooms. In a deep skillet over medium high heat, add the olive oil, garlic, and thyme. When the garlic becomes fragrant – after 1 minute or so – add the mushrooms. Stir fry the mushrooms until they are caramelized (a golden brown color) – about 7 to 8 minutes. Turn off the heat and set aside.
- Shred the flesh. Take the spaghetti squash out of the microwave and shred the flesh with a fork. If the squash is still hard, microwave for an additional 2 to 3 minutes, until the flesh is tender.
- Put everything together in a skillet. Place a large skillet over medium high heat and let it warm up. When the skillet is hot, add the spaghetti squash and mushrooms and cook for 1 minute. Add the parmesan cheese and fold the ingredients a few times to combine everything.
- Garnish and serve. Turn the heat off and transfer the dish to a serving plate. Top with parsley and season with salt and pepper if needed.
Notes
Store the leftovers in an airtight storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 8.6g
- Sodium: 147.9mg
- Fat: 9.8g
- Saturated Fat: 2.2g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 19.4g
- Fiber: 3.9g
- Protein: 4.6g
- Cholesterol: 3.6mg
Frequently Asked Question
Yes you can! Place the spaghetti squash, whole (no need to slice it in half), on a baking tray and pierce the skin several times with a sharp knife. Roast it at 375ยบF for about 1 hour, or until the skin can easily be sliced through with a knife.
Yes, this recipe is 100% gluten-free!
Of course! Brands like Violife and Follow Your Heart offer dairy-free vegan parmesan options that are pretty amazing!
Absolutely delicious! I’ve made this recipe twice now. Even my pasta loving husband devoured it. Thanks for a great recipe!
Thank you Ree! ๐
I would like to know if you can make the savory spaghetti squash with mushrooms in advance? Thank you
Hi Maureen! I don’t recommend making it advance since spaghetti squash releases quite a bit of water when it sits for a long time. It’s best to enjoy this dish fresh ๐
Delish recipe! Probably the first recipe that makes me want to actually eat spaghetti squash lol.ย
I subbed the Parmesan for white cheddar since thatโs what I had on hand and used a โgourmet mushroom blendโ. I also added some local garlic Banner butter and some leftover diced ย gyro meat and it was such a great combination! Not sure how healthy this was after a couple of tablespoons of butter but so tasty!ย
Going to make this but am wondering how it freezes as there are just two of us eating this.
Thanks
Hi Barbara! You can freeze this recipe by putting the leftovers in a freezer bag, making sure it’s properly sealed ๐
My experience with freezing cooked spaghetti squash is that it loses its lovely crunch. If you donโt mind it soft, give it a try.
Will make this one again! Didnโt have fresh thyme on hand so used dried. Used roasting method but with the suggestion of microwaving a bit before cutting in half – great tip! Might try adding chicken sausage or asparagus sometime as mentioned by other commenters, not because itโs not good as-is.ย