Roasted Spaghetti Squash with Parmesan Mushrooms

There’s something truly magical about the comfort of a warm dish on a cool fall evening, and that’s exactly what Roasted Spaghetti Squash with Parmesan Mushrooms brings to the table. Picture this: the air is crisp, leaves are turning, and you want something that feels wholesome yet indulgent. As I prepared this dish, the aroma of roasted squash and sautéed mushrooms filled my kitchen, making it hard to resist sneaking a taste before serving. I love how this recipe combines the lightness of spaghetti squash with the earthy flavors of mushrooms and the rich creaminess of Parmesan. It’s comfort food that won’t weigh you down. This recipe is not just about food; it’s about gathering around the table with loved ones, sharing warmth and laughter over a delightful meal. I often find myself making this dish when entertaining friends or even on a cozy solo night in. No matter the occasion, Roasted Spaghetti Squash with Parmesan Mushrooms is an absolute crowd-pleaser!

Ingredient List for Roasted Spaghetti Squash with Parmesan Mushrooms

The ingredients in Roasted Spaghetti Squash with Parmesan Mushrooms work together to create a symphony of flavors and textures. Each component plays a crucial role, from the sweet, nutty flavor of the spaghetti squash to the earthy richness of the mushrooms. Let’s take a closer look at these key players:

• 1 medium spaghetti squash (about 2 pounds) – This is the star of the show, offering a fantastic base that mimics pasta while remaining low in calories.
• 1 tablespoon extra-virgin olive oil – Adds a rich flavor and helps in roasting the squash and sautéing the mushrooms.
• 1 teaspoon kosher salt (divided) – Essential for enhancing the flavors of all ingredients.
• 16 ounces sliced cremini baby bella mushrooms – These mushrooms bring an earthy depth and meaty texture to the dish.
• 2 cloves garlic (minced) – Infuses the dish with a lovely aromatic flavor.
• 2 tablespoons minced fresh thyme (or 1 teaspoon dried thyme) – Adds a fresh, herbal note that complements the savory elements.
• ¼ teaspoon ground black pepper – Provides a gentle kick of spice.
• ¼ cup minced fresh parsley (plus additional for serving) – Adds a fresh, bright finish to the dish.
• 3 cups fresh spinach (roughly chopped) – Incorporates a vibrant color and boosts the nutritional value.
• 4 ounces freshly grated Parmesan (plus additional for serving) – Brings in a rich, salty flavor that ties everything together.

Cooking Instructions for Roasted Spaghetti Squash with Parmesan Mushrooms

Cooking Roasted Spaghetti Squash with Parmesan Mushrooms is an adventure that unfolds with every step. The process is simple yet satisfying, inviting you to savor every moment. Let’s embark on this culinary journey together!

1. Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray and set it aside. This initial step is crucial as it sets the stage for perfectly roasted squash.

2. Next, halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, then sprinkle the insides with 1/4 teaspoon kosher salt. Place the cut sides down on the prepared baking sheet, ensuring they are snug against the surface for even roasting.

3. Bake the squash until it’s fork-tender, which should take about 25 minutes. Let it rest for 10 to 15 minutes until cool enough to handle. The anticipation builds as you wait, and the aroma of roasted squash fills your kitchen!

4. Once cooled, shred the insides into strands with a fork and set aside. This step transforms the squash into a delightful noodle-like base.

5. Meanwhile, heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the mushrooms and sauté until they turn golden brown, which should take about 8 minutes. It’s essential to let them cook undisturbed for a while to achieve that beautiful caramelization.

6. Once golden, add the garlic, thyme, remaining kosher salt, and black pepper. Sauté until fragrant, about 1 additional minute. The smell will be irresistible!

7. Now, add the chopped spinach by handfuls, allowing it to wilt before adding more. Cook just until all of the spinach wilts down, which should take about 2 minutes.

8. Next, gently fold in the shredded spaghetti squash into the skillet. Cook just until everything is heated through, about 2 minutes. Take a moment to taste and adjust with additional salt and pepper as needed.

9. Finally, stir in the Parmesan and parsley. The warm mixture will melt the cheese slightly, creating a creamy consistency. Serve warm, topped with additional parsley and Parmesan as desired. Enjoy every bite of your delicious creation!

Ways to Customize

There are countless ways to make Roasted Spaghetti Squash with Parmesan Mushrooms your own! Here are some suggestions to inspire you:

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days, making it easy to enjoy later.
• Freezing: You can freeze the cooked mixture for up to 2 months. Just thaw and reheat before serving!
• Variations: Add cooked chicken or shrimp for a protein boost or mix in different veggies like bell peppers or zucchini.
• Cheese Alternatives: Try substituting Parmesan with feta or goat cheese for a different flavor profile.
• Spice It Up: For a kick, add a pinch of red pepper flakes or some chopped jalapeños.
• Herb Swaps: Experiment with other herbs like rosemary or dill to give the dish a fresh twist.

Serving This Roasted Spaghetti Squash with Parmesan Mushrooms

Serving Roasted Spaghetti Squash with Parmesan Mushrooms is as delightful as making it! Here are some ideas to consider:

• Accompanying Dishes: Pair this dish with a light salad or a slice of crusty bread for a complete meal.
• Perfect for Lunch: It’s an excellent option for lunch, either hot or cold, making it a versatile choice.
• Gatherings: Great for family dinners, gatherings, or potlucks where everyone can help themselves.
• Seasonal Serving: With its fall flavors, it’s an ideal dish for autumn gatherings and Thanksgiving tables.
• Storage Tips: Store any leftovers in a glass container to maintain freshness. Reheat gently on the stove or in the microwave.

FAQ

Conclusion

Roasted Spaghetti Squash with Parmesan Mushrooms is a delightful dish that perfectly captures the essence of comfort food, blending flavors and textures that warm the heart. I encourage you to try this recipe; it’s not just about eating—it’s about enjoying the process and making memories in the kitchen. Give it a go, and let the lovely aromas fill your home!

Roasted Spaghetti Squash with Parmesan Mushrooms

The ultimate comfort food, Roasted Spaghetti Squash with Parmesan Mushrooms offers a delicious mix of flavors and textures. This easy weeknight dinner is not only hearty but also healthy, making it perfect for any occasion. Warm up your kitchen with this delightful recipe that will have everyone coming back for seconds!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Side Dishes

Cuisine American

Servings 3 servings

Calories 220 kcal

Equipment

• Grater
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Skillet
• Oven

Ingredients

  

• 1 medium spaghetti squash about 2 pounds
• 1 tablespoon extra-virgin olive oil plus additional for drizzling on squash
• 1 teaspoon kosher salt divided
• 16 ounces sliced cremini baby bella mushrooms
• 2 cloves garlic minced
• 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
• ¼ teaspoon ground black pepper
• ¼ cup minced fresh parsley plus additional for serving as desired
• 3 cups fresh spinach roughly chopped
• 4 ounces freshly grated Parmesan plus additional for serving as desired

Instructions

 

• Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
• Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet.
• Bake the squash until fork-tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
• Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium-high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute.
• Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
• Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.

Notes

• Tip 1: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
• Tip 2: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F until hot. You can also reheat leftovers in the microwave.

Keyword fall recipes, Healthy Dinner Ideas, spaghetti squash recipe, vegetarian comfort food

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.