Garlic Parmesan Spaghetti Squash with Mushrooms

4.8 from 18 reviews

Cheesy, earthy and savory, this spaghetti squash recipe is a great way to introduce your kids to veggies!


  • 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)


  1. Preheat oven to 375FÂș
  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.


This Garlic Parmesan Spaghetti Squash with Mushrooms will keep refrigerated for up to 2 days.

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

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