clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Spaghetti Squash with Mushrooms

Savory Spaghetti Squash with Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Caroline Phelps
  • 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


Cheesy, earthy, and savory, this spaghetti squash with mushrooms recipes is a comforting dish that’s perfect for kids and adults. 


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


Store the leftovers in an airtight storage container and refrigerate for up to 3 days.


  • 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
Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter