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
Absolutely delicious! I’ve made this recipe twice now. Even my pasta loving husband devoured it. Thanks for a great recipe!
Thank you Ree! 🙂
I would like to know if you can make the savory spaghetti squash with mushrooms in advance? Thank you
Hi Maureen! I don’t recommend making it advance since spaghetti squash releases quite a bit of water when it sits for a long time. It’s best to enjoy this dish fresh 🙂
Delish recipe! Probably the first recipe that makes me want to actually eat spaghetti squash lol.
I subbed the Parmesan for white cheddar since that’s what I had on hand and used a “gourmet mushroom blend”. I also added some local garlic Banner butter and some leftover diced gyro meat and it was such a great combination! Not sure how healthy this was after a couple of tablespoons of butter but so tasty!
Going to make this but am wondering how it freezes as there are just two of us eating this.
Thanks
Hi Barbara! You can freeze this recipe by putting the leftovers in a freezer bag, making sure it’s properly sealed 🙂
Will make this one again! Didn’t have fresh thyme on hand so used dried. Used roasting method but with the suggestion of microwaving a bit before cutting in half – great tip! Might try adding chicken sausage or asparagus sometime as mentioned by other commenters, not because it’s not good as-is.