Easy and delicious roasted spaghetti squash with mushrooms made with 9 simple ingredients. Great vegetarian and gluten-free dinner recipe ready in 1 hour from start to finish!
Spaghetti squash is such a great and healthy alternative to your usual spaghetti. It’s low carb and packed with nutrients, including vitamins A and C, B-vitamins, dietary fiber, beta-carotene, potassium, folate and omega-3 fatty acids. Besides, one serving of spaghetti squash has about 5 times less calories than a serving of pasta! Another good reason to consume more spaghetti squash is its high antioxidant content. Including spaghetti squash in your diet is definitely beneficial for your health. It regulates your blood sugar, has anti-inflammatory benefits, and may prevent cardiovascular disease and premature aging! It’s a truly amazing vegetable to add to your fall diet.
Roasted spaghetti squash has a mild taste that makes it perfect for various stuffing options. This umami-packed mushroom stuffing with roasted garlic, sage and creamy Parmesan sauce is the best I’ve tried so far. It balances the sweetness of spaghetti squash, adding tons of flavor. Moreover, it’s super easy to make and doesn’t require many ingredients. You can serve it as a main vegetarian dish as it’s very wholesome and nourishing. Perfect comfort food for the season!
How to Make Roasted Spaghetti Squash with Mushrooms
I like to serve roasted spaghetti squash as individual boats. They looks so fun, cute and impressive! Also, so incredibly delicious!
To make roasted spaghetti squash, start by cutting it lengthwise in half. Scrap the seeds with a spoon. Cut the tip off the garlic head, exposing the ends of the cloves, so that it’s easier for you to peel them later. Drizzle the garlic head with a bit of olive oil, sprinkle with salt and pepper and wrap in foil. Grease the backing form with a bit of olive oil and place the squash halves cut side down. Roast the squash and the garlic in the preheated oven for about 40 minutes, until the squash is tender when pierced with a fork.
Meanwhile, prepare the stuffing. Finely chop a medium-sized shallot and slice the mushrooms. I used crimini “brown” mushrooms, but you can use any kind of mushrooms you have at hand. Sauté shallots in a lug of olive oil in a skillet over medium heat until translucent. Add mushrooms and chopped sage and cook until golden brown, about 7 minutes and set aside. In a bowl, combine crème fraîche with a bit of milk, then add shredded Parmesan cheese (or any other hard cheese), a bit of salt and pepper. Add mushrooms once they are cooled. Peel the roasted garlic and mash it with a fork. Add to the stuffing.
When the spaghetti squash is ready, scrape the flesh into strands using a fork. Remove about 1/3 of the strands from each boat. Place half of the stuffing into each boat and top with shredded Parmesan cheese. Bake for 10 more minutes, until the cheese is melting. Season with salt and pepper to taste and garnish with fresh sage. Check the recipe below for more details:
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Have a great week!