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Roasted Spaghetti Squash with Mushrooms

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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!

 

Roasted Spaghetti Squash with Mushrooms Delicious Closeup

 

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 with Mushrooms Served in Two Plates with Two Forks

 

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!

 

Roasted Spaghetti Squash with Mushrooms on the Table with Garlic Cloves in the Background

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:

 

Roasted Spaghetti Squash with Mushrooms - Beautiful Dish Ready for the Healthy Dinner

Roasted Spaghetti Squash with Mushrooms Delicious Closeup
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5 from 3 votes

Roasted Spaghetti Squash with Mushrooms

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!
Course Main Course
Cuisine American
Keyword healthy dinner, roasted spaghetti squash, vegetarian dinner recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 2 servings
Calories 649kcal

Ingredients

  • 1 medium-sized spaghetti squash
  • 1 head garlic
  • 2 tablespoons olive oil divided
  • salt and freshly ground black pepper
  • 1 medium-sized shallot
  • 300 grams or 10 oz crimini mushrooms
  • 1 tablespoon chopped sage + fresh sage to garnish
  • 120 ml or ½ cup crème fraiche
  • 3 tablespoons milk
  • 50 grams or ½ cup shredded Parmesan cheese (or any other hard cheese), divided

Instructions

  • Preheat the oven to 200 °C or 400 °F. Cut the spaghetti squash 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 for about 40 minutes, until the squash is tender when pierced with a fork.
  • Meanwhile, prepare the stuffing. Finely chop the 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, saving a bit for the topping, and 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 the rest of 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. Enjoy!

Notes

Spaghetti squash is 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! 

Nutrition

Calories: 649kcal | Carbohydrates: 47g | Protein: 21g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 678mg | Potassium: 1379mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1640IU | Vitamin C: 11.6mg | Calcium: 519mg | Iron: 3mg
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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!

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Daniel Shields

Saturday 10th of August 2019

This is a must-try! Something that will pique the interest of my guests on a Sunday dinner at my house. Something that is healthier and delicious to try. Thank you for sharing this wonderful and amazing recipe.

Helena

Friday 17th of May 2019

I can't believe how healthy spaghetti squash is! I never was a big fan of it but I think I need to rethink that now! :-)

Elena Szeliga

Friday 17th of May 2019

I urge you to reconsider! It all comes to the way you cook it and this one is my favorite!

Linda

Tuesday 25th of October 2016

"Grease the backing form with a bit of olive oil" . . . . what does this mean? What is a backing form?

Elena Szeliga

Tuesday 25th of October 2016

I use a baking form (tray?) like this: http://www.bellalimento.com/wp-content/uploads/2010/01/le-cruset.jpg

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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