Before Header

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • About
    • PRESS
    • Work With Us
    • Resources
    • Contact
  • Recipes
    • Browse Recipes
    • How To
    • Ingredients
  • My Products
    • Healthy Living Planner
    • 51 Recipes Ecookbook
    • Mindful Eating Guide
  • Start A Blog
  • Blogging 101
  • Beauty
    • Beauty products
    • Beauty tips
    • Japanese Skin Care Secrets
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Pickled Plum Food And DrinksPickled Plum Food And Drinks

A food blog with hundreds of easy and tasty recipes with step-by-step photos, easy to follow instructions and recipe variations.

  • About
    • PRESS
    • Work With US
    • Contact
  • Recipes
    • Browse Recipes
    • How To’s
    • Ingredients
  • My products
    • Healthy Living Planner
    • 51 Recipes Ecookbook
    • Mindful Eating Guide
  • Beauty
    • Beauty products
    • Beauty Tips
    • Japanese Skin Care Secrets
  • Start A Blog
  • Blogging 101

*Disclosure:This post may contain affiliate links. Read my disclaimer here.

Garlic Parmesan Spaghetti Squash with Mushrooms

SharePinterestYummly
Jump to Recipe·Print Recipe

This kid-friendly and gluten-free spaghetti squash recipe is cheesy, earthy and super healthy. Serve this as a side or a main and watch it disappear before your eyes! This easy spaghetti squash recipe is a favorite among Pickled Plum readers!

A bowl of spaghetti squash and mushrooms topped with fresh parmesand and parsley leaves.

Garlic Parmesan Spaghetti Squash with Mushrooms

‘Tis the season for some delicious spaghetti squash recipes and I have one that’s so delicious, it will become a favorite in your house!

I love creating meals with spaghetti squash. Not only is it easy to prepare, it also make a wonderful low carb substitute on days when I want something lighter.

The recipe I have for you may be simple but it’s very flavorful. It’s a garlic parmesan spaghetti squash topped with caramelized mushrooms and fresh parsley leaves.

Everyone’s Favorite

When I created this recipe I didn’t expect it to become one of the most popular recipes on my blog.

Can you believe it’s been shared over 300,000 times and has been featured on big sites like Bon Appetit, Buzzfeed, Lauren Conrad, Prevention, Self, Today, Huffpost Taste, and so many more!

It’s always a good feeling when one of my recipes is loved by so many people – especially when the level of love for the dish is mutual 馃檪

The flavors in this spaghetti squash dish are savory and very earthy, almost like a creamy mushroom risotto. However, instead of creamy grains of rice,聽we are using beautiful golden strands of squash, which yield a satisfying crunch.

whole spaghetti squash on a baking tray.

What is spaghetti squash?

Spaghetti squash is a variety of winter squash that’s oval and yellow, with flesh that resembles spaghetti strands when scraped once it’s cooked.

It’s delicate聽in flavor – a little sweet though much milder than聽butternut squash – and watery.

The texture is crunchy and stringy which is why it’s a popular choice to use as a substitute for pasta or Asian noodle based dishes. An average spaghetti squash measures between 8-14 inches in length and weighs 2-3聽pounds.

How to tell when it’s ripe?

  • Look for a bright yellow color. If it’s a little green, it’s too young. If it’s yellow-orange, it won’t keep for very long.
  • The texture of the skin should be hard 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 otherwise it’s a sign that’s it’s over-ripe.

Raw spaghetti squash cut in half.

How to Cook Spaghetti Squash

There are three ways to cook spaghetti squash:

  • On the stove. Cut the spaghetti squash raw, shred the strings and fry them in a pan.
  • In the oven. Roast until the flesh is soft and then shred it.
  • In the microwave. Same thing as roasting.

How To Cut Spaghetti Squash

Dealing with spaghetti squash can be a painful experience if you are not familiar with its rock hard skin. Cutting it raw is doable but I personally prefer to do the slicing once it’s cooked as the skin softens and it becomes a breeze. But there is a way to get around cutting a somewhat raw spaghetti squash, you just need to know how to do it.

  • Microwave the squash for 5 minutes. This won’t cook the squash but will soften the skin a little.
  • Take it out of the microwave using a kitchen towel (it will be very hot!) and lay it on a cutting board with the flattest side down.
  • In a straight line, poke a few small slits – about 2-3 inches long – through the skin, lengthwise, all across both sides. Think of the dotted lines you see on notepads where you can easily tear off a piece of paper. Something like that but with longer slits and on a vegetable 😉.
  • Turn it back to its flattest side and start cutting from the stem first. Keep going until you end up with two perfectly even spaghetti squash halves!

Cooked spaghetti squash halves.

Roasted Spaghetti Squash

  1. Rinse the spaghetti squash and dry it with a kitchen towel or paper towel.
  2. Preheat the oven to 375潞F.
  3. Pierce the skin of the spaghetti squash a few times and place it on a baking tray.
  4. Bake in the oven for聽about one hour, or until you can pierce through the skin without any resistance.
  5. Take the spaghetti squash out of the oven and let it cool for 15 minutes.
  6. Slice in half, discard of the seeds and use a fork to scrape the squash into think long strands.

*This preparation is for a 3-4 pound spaghetti squash. You may need to bake longer if the squash is bigger.

Roasted Spaghetti Squash Halves

  1. Preheat the oven to 375潞F.
  2. Rinse the spaghetti squash and dry it with a kitchen towel or paper towel.
  3. Cut the spaghetti squash lengthwise and scoop out the seeds.
  4. Cover a baking tray with parchment paper and brush a little neutral oil (vegetable or grapeseed) on the fleshy part of the spaghetti squash.
  5. Place each half, skin facing down and roast in the oven for about 1 hour.
  6. Take the spaghetti squash out of the oven and let it cool for 15 minutes.
  7. Shred each half using a fork.

Sliced spaghetti squash on paper towel.

Microwaved Spaghetti Squash

  1. Rinse the spaghetti squash and dry it with a kitchen towel or paper towel.
  2. Cut the squash in half lengthwise and scrape the seeds with a spoon.聽
  3. 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.
  4. Microwave on high for 10 minutes.
  5. Take the spaghetti squash out of the microwave and let it cool for a few minutes.
  6. Grab a fork and shred the strings into a large bowl.

How Long Does Spaghetti Squash Last?

  • Stored in the fridge or on your counter, a spaghetti squash that’s uncut will last between 1 to 3 months.
  • Cooked and scooped out of its flesh it can keep for 3 to 5 days in the fridge.
  • You can also freeze it in small portion for a few weeks. However, many people have reported that this method isn’t recommended as the squash gets quite聽watery and mushy once thawed.

How to Store Spaghetti Squash

Keeping a whole spaghetti squash in a cool,聽dry place (55 to 60 degrees Fahrenheit) will make it last for up to 3 months, as opposed to 1-2 weeks in a fridge. Cut squash on the other has to be kept refrigerated in an airtight container or plastic bag. It will last 1-2 weeks.

Cooked spaghetti squash strings.

How to make this yummy Garlic Parmesan Spaghetti Squash

Now that you know all there is to know about spaghetti squash, let’s get to the recipe!

What I love about this dish beside the fact that it tastes amazing, is that it’s also super easy to prepare. You can roast it in the oven if you want but I recommend using the microwave technique since it so much faster.

And yes, the texture is exactly the same so your dish won’t be lose anything.

Follow the instruction on how to cook a spaghetti squash and while it’s cooking, pan fry the garlic, thyme and mushrooms with a little bit of oil over medium high heat. When the mushrooms are golden brown, turn the heat and leave everything in the pan.

When the squash is cooker, shred the flesh into strings, add them to the pan with and fry over high heat for 1-2 minutes. Sprinkle some freshly grated parmesan, toss a few times and transfer the mixtures into a bowl. Top with some fresh parsley and voila! Dinner is served.

Cooking with spaghetti is absolutely delicious!

The flavors are milder and not quite as sweet as butternut squash, which makes a great vehicle for ingredients that are more savory and umami based. It’s a wonderful addition聽to the menu!

Ingredients for garlic parmesan spaghetti squash with mushrooms.

Spaghetti squash nutrition

There are many advantages to using spaghetti squash as an alternative to noodles. It’s lower in calories and carbs but is just as filling.

  • It’s also very high in vitamin A which is good for strengthening the immune system and encourages bone growth. Vitamin A is also essential to healthy vision. 1 cup of spaghetti squash contains about 10% of your daily vitamin A intake according to USDA.
  • It’s rich in vitamin B which helps maintain healthy skin and hair, helps in the production of new cells and preventing heart disease. It also breaks down carbohydrates and may aid in alleviating migraines.
  • It contains manganese (our bodies only need small amounts of it at a time). Manganese regulates blood sugar levels, aids in the absorption of calcium and promotes healthy tissues and sex hormones.
  • It contains Omega-3 and Omega-6 fats which聽help prevent聽inflammation, which help diminish symptoms of auto-immune disease related to skin and joints.
  • Spaghetti squash is also loaded with plenty of other vitamins and minerals:聽potassium, magnesium, copper, phosphorus, sodium, selenium, calcium, iron, zinc,聽thiamin, folate, vitamin K, riboflavin, niacin and pantothenic acid.

Bowl of oven shredded spaghetti squash with caramelized mushrooms.

This spaghetti squash with mushrooms and parmesan will keep refrigerated for up to 2 days.

Because cooked spaghetti squash releases a lot water, make sure to drain the container before eating. It will keep on releasing聽water the longer it sits there.

If you loved this recipe and want to try more spaghetti squash dishes, here are my personal favorites:

  • Spaghetti squash yakisoba style
  • Spaghetti squash聽shrimp scampi
  • Mexican spaghetti squash casserole with avocado salsa
  • Spaghetti squash and mushroom croquettes
  • Spaghetti Squash, Quinoa and Parmesan Fritters
  • Chicken Enchilada Stuffed Spaghetti Squash
  • Roasted Garlic Spaghetti Squash Lasagna Boats
  • Caprese Spaghetti Squash with Roasted Tomatoes
  • Tex Mex Spaghetti Squash Boats
  • Baked Spaghetti Squash with Tomatoes and Parmesan Cheese
  • Spaghetti Squash Pad Thai

Did you like this Garlic Parmesan Spaghetti Squash With Mushrooms聽Recipe? Are there changes you made that you would like to share?聽Share your tips and recommendations in the comment section below!

This recipe is one of many included in my ecookbook!

Simple and easy dishes made healthier, with calories and fat content provided. Tried and tested by my readers and loved by everyone!


Print

Garlic Parmesan Spaghetti Squash with Mushrooms

★★★★★

4.8 from 16 reviews

Cheesy, earthy and healthy spaghetti squash recipe that’s kid friendly and gluten-free!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 80 minutes
  • Yield: 4 people 1x
  • Category: Gluten-Free
  • Method: Roasting
  • Cuisine: American
Scale

Ingredients

  • 2 pounds spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • 2 cups button mushrooms (chopped bite size)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoons fresh thyme
  • 1/4 cup Parmesan cheese (grated)
  • handful flat leaf parsley (finely chopped)
  • salt and pepper (to taste)

Instructions

  1. Preheat oven to 375F潞
  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. Wash the spaghetti squash under water and dry it. Put the spaghetti squash on a baking tray and pierce a the skin a few time using a knife. Bake for about 1 hour, until squash can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.
  4. Take the squash out of the oven and let it cool to room temperature for about 15 minutes. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
  5. Add the spaghetti squash strings 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.

Instructions for microwaving spaghetti squash:

  1. Place the spaghetti squash on a microwave safe plate or other microwave safe container covered with a damp cloth or paper towel. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
  2. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for an additional 2-3 minutes, or until tender.

Notes

This Garlic Parmesan Spaghetti Squash with Mushrooms will keep refrigerated for 1-2 days.

Keywords: side, main, vegetarian, Thanksgiving, Christmas, gluten-free

Did you make this recipe?

Tag @misspickledplum on Instagram and hashtag it #misspickledplum

Recipe Card powered by
SharePinterestYummly

Interested in starting your own blog? Check out this step-by-step guide to setting up your blog today

Reader Interactions

Comments

  1. Janet says

    October 25, 2019 at 11:55 pm

    Delicious. I added asparagus and is so so good. Thanks!

    ★★★★★

    Reply
  2. Veronica says

    July 26, 2019 at 11:10 am

    I’m always looking for something good for me to eat that does not contain gluten and this was just what I needed,thank you for sharing.

    Reply
  3. Julia Stearns @ Healthirony says

    March 25, 2019 at 4:45 am

    That spaghetti squash looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.

    ★★★★★

    Reply
  4. Lindsay says

    January 14, 2019 at 11:11 am

    Looks yummy. Does this contain any saturated fat? I need to calculate WW points and saturated fat is a requirement. Thanks! Looking forward to trying this!

    Reply
    • Caroline Phelps says

      January 14, 2019 at 12:41 pm

      Hi Lindsay, there’s around 2.2grams of saturated fat. You can greatly lower that number buy omitting the parmesan cheese. I hope this helps and happy cooking! 馃檪

      Reply
  5. Charo Christensen says

    November 18, 2018 at 2:56 pm

    Is a one cup serving size 170 calories?

    Reply
    • Caroline Phelps says

      November 21, 2018 at 10:59 am

      Hi Charo! I would say that it’s about a cup, more or less 馃檪

      Reply
  6. Ansley says

    March 12, 2018 at 8:11 pm

    I absolutely love this recipe! It is the first spaghetti squash recipe I鈥檝e ever tried and I like it so much I am afraid to try any others. I make it frequently since it is so simple and light, but sometimes I add ingredients such as spinach, onion or cherry tomatoes to give a little variety.

    Reply
    • Caroline Phelps says

      March 13, 2018 at 11:26 am

      That’s great Ansley, I’m so happy you love this recipe! Thank you for sharing! 馃檪

      Reply
  7. Dina says

    January 25, 2018 at 6:20 pm

    This is delicious. I added sauteed chicken breast. Will make again.

    Reply
  8. MsBecca says

    January 21, 2018 at 9:25 pm

    This was great! I actually cook my spaghetti squash in the slow cooker – living in AZ, I鈥檓 loathe to turn on my oven except on the coldest of days. Crockpot to the rescue! I pierce the squash a couple times and toss it in whole. Low for 5-6 hours, high for 3-4. (OR, slice in half and put it in cut-side down, but I only do that when I鈥檓 cooking it with spaghetti sauce)
    I did crumble and cook a couple Italian sausages (for the protein #completemeal), set them aside, and cooked the garlic and thyme in the leftover fat. Added a splash of white wine to deglaze the pan (because wine) before adding the mushrooms.
    Thanks for great recipe!!

    Reply
    • Caroline Phelps says

      January 21, 2018 at 10:46 pm

      Thank you for sharing your tips on how to cook spaghetti squash in a slow cooker Becca! I’ll give it a try 馃檪

      Reply
  9. Jill Roberts @ WellnessGeeky says

    December 13, 2017 at 12:19 pm

    Wow! This spaghetti squash healthy recipe is incredible! I’m seriously so inspired right now. I need to add 2 tomatoes to recipe and it would be perfect. Thx for sharing Caroline!

    Reply
  10. Traci says

    July 27, 2017 at 8:27 pm

    Made this last night and eating the leftovers as i type. UhhhMAZING…flavor was on point. I sauteed some shrimp as the mushrooms were finishing up. Never used fresh thyme either. I will be from now on! Loved it…thank you!!

    Reply
  11. Jaime says

    March 16, 2017 at 12:35 pm

    Cooking over even medium-high heat burned everything within two minutes.. I had to start over and cook over medium-low. I’m used to having to adjust somewhat for gas and stainless steel pans, but this was REALLY a lot… so some may need to adjust the high heat when cooking the mushrooms… It was great though!

    ★★★★

    Reply
  12. Penny OLeary says

    March 10, 2017 at 12:08 am

    I made this vegan by using vegan parmesan and the recipe turned out great! I added some more olive oil & Bragg’s during the final heat. Will mos def make this again. Thank u!!

    ★★★★★

    Reply
  13. Dianne says

    February 22, 2017 at 9:28 am

    I poked holes in my spaghetti squash and microwaved for about 7 minutes before baking mine for 35 minutes at 375. I brushed with oil and salt and peppered it and baked it face down. I liked how it got brown on the edges. Served it with Low Carb Chicken Parmesan and my husband really liked the spaghetti substitute. I’m getting used to the flavor and can’t wait to try this muschroom recipe tonight with the leftovers! Thanks!

    Reply
  14. Leola says

    January 31, 2017 at 8:26 pm

    Want to try this. Sounds yummy. What kind of cheese could be used as substitute for Parmesan?. My husband doesn’t care for it.

    Reply
    • Caroline Phelps says

      February 1, 2017 at 11:24 am

      Hi Leola, I think any type of hard or semi hard cheese will be good. Cheddar, Gruyere, Monterey Jack, Pecorino would be my top picks.

      Reply
  15. Jennifer says

    January 17, 2017 at 10:45 pm

    I am making this right now, and it smells delicious. I can’t wait to try it, but I am curious if anyone else thinks it’s a little dangerous to cook a squash whole, without piercing it, in the oven, and then check for doneness by piercing it with a knife after it’s cooked? It nearly exploded in my face when I checked for doneness – let out a loud pop like a balloon and spattered a little. In any case, thank you for a great recipe, though I might pierce it before cooking next time.

    ★★★★

    Reply
    • Caroline Phelps says

      January 18, 2017 at 10:17 am

      Thank you Jennifer for sharing your tip! I didn’t have any issues with baking mine that way but have since switched to microwaving since it’s faster. I will add it to the recipe to ensure no one suffers from a squash explosion in the kitchen!

      Reply
  16. Melinda says

    January 13, 2017 at 11:38 am

    I’ve used portobello, baby Bella in place of button mushrooms. Yum!!

    Reply
  17. LA says

    December 3, 2016 at 7:44 pm

    I’d suggest pricking the squash with a knife or skewer in several places before putting it in the oven. When I pierced my squash with a knife to see if it was done, it literally exploded, sending strands of squash flying all over the oven and into my face! ( I know this is a terrible analogy but I couldn’t help thinking of that scene in Alien…you know the one). Anyway, this is still a delicious recipe, just suggesting a word of warning about unexpected fireworks.

    ★★★★★

    Reply
  18. Erin says

    November 8, 2016 at 5:27 pm

    Absolutely delicious! I must admit my kids still aren’t going for the spaghetti squash but my husband and I loved it and its going into the files! I sauteed some shallots and garlic for a few minutes before adding the mushrooms. I I also added some Aidell’s chicken Gruyere garlic sausage, deglazed the pan with wine and broth for a little sauce and then threw it all together. Can’t wait to eat the leftovers. Thank you!

    ★★★★★

    Reply
    • Caroline Phelps says

      November 9, 2016 at 10:53 am

      Thank you Erin!

      Reply
  19. Polina says

    September 22, 2016 at 3:54 pm

    Hi, this is a great recipe! I’m skipping Parmesan but I’m making it all the time & this time I’m adding spinach! Thank u!

    Reply
    • Caroline Phelps says

      September 22, 2016 at 6:21 pm

      Spinach sounds delicious! Thank you Polina for sharing 馃檪

      Reply
  20. jihamilton27 says

    September 12, 2016 at 4:46 pm

    I’d love to make this tonight but would like to use some eggs – do you think a fried egg or poached egg on top would go well with the flavors?

    Reply
    • Caroline Phelps says

      September 13, 2016 at 6:17 am

      Absolutely! Either option sounds great!

      Reply
  21. Liz Ziemann says

    August 2, 2016 at 10:28 pm

    Compiled your recommendations and cooked squash in the microwave; added onions, grape tomatoes, and spinach; and used goat cheese intead of parmesan. Also added some Bragg’s liquid aminos and red pepper flakes. YUM!

    Reply
    • Caroline Phelps says

      August 3, 2016 at 6:39 am

      That sounds amazing Liz! Happy it turned out Yummy 馃檪

      Reply
  22. Linda Richardson says

    June 5, 2016 at 12:44 pm

    Best way to cut through a spaghetti squash pierce it in several places and put it into the microwave on hight 8-10 minutes depending on how hot it gets. Then slice it in half.

    Reply
    • Caroline Phelps says

      June 5, 2016 at 2:08 pm

      Thank you Linda for the tip!

      Reply
  23. Elyn says

    April 23, 2016 at 4:21 pm

    I would like to make this but use a cheese other than parmesan in order to reduce the sodium. Does anyone have any suggestions as what cheese might work well?

    Reply
  24. Sarah says

    March 6, 2016 at 11:32 pm

    Just discovered your blog when searching for spaghetti squash recipes–made this for dinner tonight and I loved it!! It was so easy and the mushrooms added a deep flavor. I like the idea from the comments of adding sausage to make this a heartier meal, so I’ll try that next time. I did find that after I scraped out the squash, it was pretty watery and I had to use a paper towel to soak up the liquid before I added it to the mushrooms. Is that normal? I think the squash may have been baked too long so next time I’ll reduce the baking time a little. Am going to make your spaghetti squash yakisoba later this week–thanks for the great recipes!

    ★★★★★

    Reply
    • Caroline Phelps says

      March 7, 2016 at 9:59 am

      Hi Sarah! I had the same problem the second time I made the spaghetti squash and I think it’s because it was over cooked. Next time, try to keep the strings a little crunchy, I find them much more delicious that way. Let me know how the yakisoba one turns out! Thanks for your comment!

      Reply
  25. Dominika says

    January 18, 2016 at 1:18 pm

    What a fantastic gluten free recipe – I will definitely make this again!
    I added Trader Joe’s jalapeno chicken sausage for extra protein.

    ★★★★★

    Reply
    • Caroline Phelps says

      January 18, 2016 at 7:42 pm

      That sounds delicious Dominika!

      Reply
  26. Pam says

    January 17, 2016 at 10:32 pm

    Hi this is my first time making spaghetti squash. This recipe is delish. What should the texture of the squash? Mine is a little crunchy?

    Reply
    • Caroline Phelps says

      January 17, 2016 at 10:51 pm

      Hi Pam,

      I like my spaghetti squash to be a little crunchy but that’s totally subjective to personal preferences. I did make it softer once, but thought it was almost too mushy.

      Reply
  27. Robyn says

    January 13, 2016 at 8:24 am

    Made this tonight.
    Added chicken and spinach leaves.
    Little bit of sour cream mixed in and topped with pine nuts.
    Wow!

    ★★★★★

    Reply
  28. Megan says

    December 1, 2015 at 1:52 pm

    Instead of taking the seeds out afterwards I scrape them out before baking the squash. I think it’s easier and less work once it’s baked. I also like to bake the quash face down on a baking sheet with a thin layer of water at 350 F for 45 minutes. Makes the squash a little more tender.

    ★★★★★

    Reply
    • Caroline Phelps says

      December 1, 2015 at 2:22 pm

      Thank you for sharing your cooking tips Megan!

      Reply
  29. Chris says

    October 16, 2015 at 5:44 pm

    This was very tastey. I know it says it serves 4 but I ate most of it myself, it was so good.

    ★★★★★

    Reply
    • Caroline Phelps says

      October 16, 2015 at 8:07 pm

      Thanks Chris! I know what you mean, I can eat that pretty much on my own too!

      Reply
  30. Erin P says

    October 15, 2015 at 8:08 pm

    Made this tonight and it was terrific! I had shaved parmesan on hand, so I used that on top…it was such a good flavor with the squash that I definitely want to try it freshly grated next time and cooked in a bit as the recipe calls. The only other slight variant was I added 4 oz of fresh-cooked bacon bits right at the end of the mushrooms sauteing. This was such a great way to serve spaghetti squash – will be making again!

    ★★★★★

    Reply
    • Caroline Phelps says

      October 16, 2015 at 7:45 am

      Thanks Erin, I’ll add bacon as a topping variation, sounds great!

      Reply
  31. Courtney, Registered Dietitian says

    October 14, 2015 at 5:56 pm

    Great recipe! Love that it is veggie packed! However, 1 ounce Parmesan cheese (or cheese in general) has the same amount of protein as 1 oz beef (or any meat). Total of 7g per ounce 馃檪

    Reply
  32. Sandy LaRosa says

    September 17, 2015 at 6:47 pm

    So Good!

    Reply
    • Caroline Phelps says

      September 17, 2015 at 7:19 pm

      Thank you Sandy!

      Reply
  33. Sheila says

    July 1, 2015 at 11:17 pm

    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.

    ★★★★★

    Reply
    • Caroline Phelps says

      July 2, 2015 at 9:46 am

      Yumm that’s such a great idea to offer the sauce as an option! I’ll try that next time, thank you for sharing Sheila!

      Reply
      • Sandy says

        February 11, 2016 at 1:16 pm

        How would I reheat this if I made it in advance? Please email me at [email protected] Thanks!

        ★★★★★

        Reply
  34. Caroline Phelps says

    February 14, 2015 at 11:06 am

    That’s wonderful Jacqui! Thank you so much for letting me know!

    Reply
  35. Suzanne says

    January 26, 2015 at 4:05 pm

    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 !

    Reply
    • Caroline Phelps says

      January 26, 2015 at 5:39 pm

      What a great idea Suzanne! I will definitely be trying your method, sounds so simple and easy!!

      Reply
      • Kelly says

        August 22, 2016 at 1:26 pm

        I always poke a few holes in my spaghetti squash with a sharp knife making sure I make it to the center of the squash. Then I microwave it for 6-10 mins depending on the size. This sort of steams the squash! Then I cut in half and scrape the seeds out, then the squash. One way to tell if it’s been microwaved long enough is to squeeze the squash. If it is still really hard, it needs a few more mins. If the outer shell has a little give to it, it’s been long enough.

        Reply
        • Caroline Phelps says

          August 22, 2016 at 1:31 pm

          I love your idea of not even cutting the squash in half before microwaving it Kelly! I’ll give it a try next time, thanks for sharing!

          Reply
  36. Melissa Mae says

    June 29, 2014 at 6:19 pm

    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
    Thanks

    ★★★★

    Reply
  37. Kim says

    January 27, 2014 at 7:42 pm

    I made this over the weekend and it was great. I also added some goat cheese.

    Reply
    • lise scott says

      October 23, 2015 at 2:35 am

      what a great idea I will try that some of my favorite things

      Reply
  38. Yead says

    January 20, 2014 at 1:47 pm

    This is so delicious. Looking so great. I love this.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Caroline!

Pickled Plum is a blog with over 850 recipes packed with flavors and easy on calories. READ MORE

Get it on sale today!

Easy Japanese Recipes

Japanese Pancakes (Hot Cakes – 銉涖儍銉堛偙銉笺偔)

How to Eat Natto (Natt艒 – 绱嶈眴)

How To Make Crispy Tofu – 銈儶銈广償- 璞嗚厫

Ochazuke – 銇婅尪婕亼

Footer

HEALTHY LIVING PLANNER

MINDFUL EATING GUIDE

51 RECIPES ECOOKBOOK

Contact聽 聽聽Sharing images and recipes聽 聽聽Privacy policy

Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Disclaimer

Copyright © 2019 路 Genesis Framework 路 WordPress 路 Log in