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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

Description

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


Ingredients

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

Instructions

  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.

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
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