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Garlic Parmesan Spaghetti Squash with Mushrooms

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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:

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 15 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

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Reader Interactions

Comments

  3. Lindsay says

    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

  5. Ansley says

    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

  7. MsBecca says

    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

  9. Traci says

    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

  10. Jaime says

    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

  11. Penny OLeary says

    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

  12. Dianne says

    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. Jennifer says

    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

      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. LA says

    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

  17. Erin says

    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

  18. Polina says

    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

  19. jihamilton27 says

    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

  20. Liz Ziemann says

    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

  21. Linda Richardson says

    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

  22. Elyn says

    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

  23. Sarah says

    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

      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

  24. Dominika says

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

    ★★★★★

    Reply

  25. Pam says

    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

  26. Robyn says

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

    ★★★★★

    Reply

  27. Megan says

    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

  29. Erin P says

    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

  30. Courtney, Registered Dietitian says

    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. 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.

    ★★★★★

    Reply

  34. 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 !

    Reply

      • Kelly says

        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

  35. 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
    Thanks

    ★★★★

    Reply

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