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Garlic Parmesan Spaghetti Squash with Mushrooms

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!

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 🙂

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, we are using beautiful golden strands of squash, which yield a satisfying crunch.

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 in flavor – a little sweet though much milder than 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 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.

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!

Roasted Spaghetti Squash

Rinse the spaghetti squash and dry it with a kitchen towel or paper towel.
Preheat the oven to 375ºF.
Pierce the skin of the spaghetti squash a few times and place it on a baking tray.
Bake in the oven for about one hour, or until you can pierce through the skin without any resistance.
Take the spaghetti squash out of the oven and let it cool for 15 minutes.
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

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

Microwaved Spaghetti Squash

Rinse the spaghetti squash and dry it with a kitchen towel or paper towel.
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.
Take the spaghetti squash out of the microwave and let it cool for a few minutes.
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 watery and mushy once thawed.

How to Store Spaghetti Squash

Keeping a whole spaghetti squash in a cool, 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.

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 to the menu!

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 help prevent 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: potassium, magnesium, copper, phosphorus, sodium, selenium, calcium, iron, zinc, thiamin, folate, vitamin K, riboflavin, niacin and pantothenic acid.

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 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 Recipe? Are there changes you made that you would like to share? 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!