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.
Table of contents
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:
- Spaghetti squash yakisoba style
- Spaghetti squash shrimp scampi
- Mexican spaghetti squash casserole with avocado salsa
- Spaghetti squash alfredo
- Spaghetti squash croquettes with lemon sauce
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 375ºF 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!
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!
Print
Savory Spaghetti Squash with Mushrooms
- 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
Description
Cheesy, earthy, and savory, this spaghetti squash with mushrooms recipes is a comforting dish that’s perfect for kids and adults.
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
I love this recipe! Am always looking for new ideas to keep things lively. this is a keeper. What makes your blog stand out from others , for me at least, is the added facts about what each ingredient does for your body. Nice touch! Am subscribing. Thanks!
DELICIOUS! Saved time by cooking the squash in the IP, high pressure for 28 minutes (3.75#). Quick Release. Added asparagus tops (based on another recommendation). So good! Roasted veggies are yummy, but sometimes it’s nice to have something different – this was very flavorful and easy to make.
Wonderful Tara! 🙂
Delicious. I added asparagus and is so so good. Thanks!
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.
That spaghetti squash looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.
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!
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! 🙂
Is a one cup serving size 170 calories?
Hi Charo! I would say that it’s about a cup, more or less 🙂
I absolutely love this recipe! It is the first spaghetti squash recipe I’ve 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.
That’s great Ansley, I’m so happy you love this recipe! Thank you for sharing! 🙂
This is delicious. I added sauteed chicken breast. Will make again.
This was great! I actually cook my spaghetti squash in the slow cooker – living in AZ, I’m 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’m 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!!
Thank you for sharing your tips on how to cook spaghetti squash in a slow cooker Becca! I’ll give it a try 🙂
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!
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!!
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!
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!!
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!
Want to try this. Sounds yummy. What kind of cheese could be used as substitute for Parmesan?. My husband doesn’t care for it.
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.
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.
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!
I’ve used portobello, baby Bella in place of button mushrooms. Yum!!
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.
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!
Thank you Erin!