Savory Spaghetti Squash with Mushrooms

My spaghetti squash recipe is cheesy and earthy, almost like a creamy mushroom risotto! I like to eat it with a simple fresh baguette, or served it as an appetizer, or a side. It’s a quick and easy low carb meal I like to serve on a busy weeknight when I want tasty food that won’t weigh me down.

When I created this spaghetti squash recipe, I didn’t expect it to become one of the most popular recipes on my blog. Since its publication it’s been shared over 400,000 times and has been featured on big sites like Bon Appetit, Buzzfeed, Prevention, Self, Huffpost Taste, and Today.

The dish is very simple and packs a ton of flavor. I like to think of it as an Italian style spaghetti squash recipe because of the savory, earthy, and umami taste of parmesan cheese and caramelized mushrooms. It’s kid friendly and perfect for picky vegetables eaters, because it doesn’t have a strong vegetable taste.

Ingredients
- Variations
Kitchen Equipment Needed
How To Make This Spaghetti Squash Recipe
Expert Tips
Storage
What To Serve With This Dish
Frequently Asked Question

Ingredients

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: A good quality olive oil is recommended but there is no need to use your best olive oil since it’s not the main flavor of the dish.
Mushrooms: You can technically use any type of mushrooms for this recipe. I’m using button mushrooms but other types like maitake and oysters mushrooms are excellent options because they caramelize well.
Garlic: A little garlic is used to flavor the olive oil and give the dish a subtle sweetness.
Thyme: I prefer using fresh thyme over dried thyme because of its strong herbaceous aroma. But feel free to use dried to thyme if you cannot find fresh sprigs.
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 always use flat leaf parsley because I like the smooth texture of the leaves and assertive taste. If you prefer curly parsley, go ahead and use it as it won’t make much of a difference.

Variations

Use Gruyère cheese instead of parmesan cheese for a stronger and funkier flavor. 
Use other herbs like rosemary (be careful with that one – a little goes a long way!), basil, and oregano to play with the aromatics of this dish.
Add a protein such as shrimp or chicken to turn this side dish into a main.

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 This Spaghetti Squash Recipe

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.

Expert Tips

Remove as much moisture as you can. Since this winter vegetable can be very high in water, once you are done shredding the flesh, gently dab the strands with paper towel. This helps the squash from getting soggy once it’s added to the skillet.
Scrape all the way to the skin. To get beautiful long strands, scrape the flesh all the way to the skin very gently, to avoid breaking them.

Storage



Leftovers – Keep the leftovers in an airtight storage container. Refrigerate for up to 3 days.
Freezer – Unfortunately this recipe cannot be frozen as the quality of the spaghetti squash will degrade and get watery and mushy.
Whole spaghetti squash – Kept in a cool dry place (55ºF to 60ºF) it should last for up to 3 months. 
Sliced squash – Once the squash is sliced it will only keep for 1 to 2 weeks, refrigerated in an airtight storage container.

What To Serve With This Dish

Spaghetti squash is extremely versatile and pairs well with just about any flavor combination. 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, strawberry, tomatillo, and watermelon salad, or vegetable ricotta pie. All that’s left is to serve it with a refreshing mint lemonade and you have yourself a colorful and delightful meal!

And if you are looking for other unique spaghetti squash recipes, you might be interested to try one of these:

Frequently Asked Question

I don’t own a microwave. Can I instead roast the spaghetti squash?

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 375ºF for about 1 hour, or until the skin can easily be sliced through with a knife.

Is this recipe gluten-free?

Yes, this recipe is 100% gluten-free!

Can I use plant based cheese to make this dish vegan?

Of course! Brands like Violife and Follow Your Heart offer dairy-free vegan parmesan options that are pretty amazing!

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!