Spaghetti Squash with Mushroom and Spinach Cream Sauce

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Rich, comforting, and incredibly wholesome, this Spaghetti Squash with Mushroom and Spinach Cream Sauce is the perfect weeknight dinner for when you want something satisfying but still on the lighter side. The tender strands of roasted spaghetti squash make a delicious low-carb base, soaking up every bit of the velvety, garlicky cream sauce.

The savory mushrooms and wilted spinach give the dish a hearty depth that rivals any pasta recipe. Finished with a sprinkle of parmesan and a pinch of red pepper flakes, it delivers comfort food vibes with a fresh, veggie-forward twist you’ll crave again and again.

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Why You’ll Love This Spaghetti Squash with Mushroom and Spinach Cream Sauce

It’s rich without being heavy, creamy without dairy overload, and packed with nourishing vegetables. Whether you’re cutting back on pasta, going gluten-free, or just looking for a cozy dinner that feels indulgent but is actually healthy, this recipe checks all the boxes. It’s also perfect for meal prep and reheats like a dream!

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What Makes Spaghetti Squash a Great Pasta Alternative?

Spaghetti squash naturally separates into long, noodle-like strands once roasted, making it an ideal substitute for pasta. It’s gluten-free, low in calories and carbs, and brings a mild, slightly sweet flavor that pairs beautifully with creamy or savory sauces. Plus, it’s packed with fiber and vitamins, adding a nutritional punch to your plate.

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Ingredients for the Spaghetti Squash with Mushroom and Spinach Cream Sauce

Each ingredient in this recipe works to create a creamy, earthy, and satisfying dish you’ll love. Here’s why they matter:

• Spaghetti Squash: The star of the dish, serving as a low-carb, gluten-free pasta base.
• Mushrooms: Bring umami depth and a meaty bite that makes this meal hearty and flavorful.
• Fresh Spinach: Adds vibrant color and a dose of leafy green nutrition.
• Garlic: A must-have for infusing rich, aromatic flavor into the sauce.
• Heavy Cream: Creates that luscious, velvety texture for the cream sauce.
• Parmesan Cheese: Adds salty, nutty flavor and helps thicken the sauce.
• Olive Oil: Used for sautéing and adding a touch of healthy fat.
• Salt and Black Pepper: Essential seasonings to bring everything to life.
• Red Pepper Flakes (optional): Add just the right kick if you like a little heat.

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How To Make the Spaghetti Squash with Mushroom and Spinach Cream Sauce

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.

Step 2: Sauté the Mushrooms

While the squash is roasting, heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned and their moisture has evaporated.

Step 3: Add Garlic and Spinach

Stir in minced garlic and cook for 30 seconds. Add spinach and sauté until wilted.

Step 4: Make the Cream Sauce

Pour in the heavy cream and bring to a simmer. Stir in grated parmesan and cook until the sauce slightly thickens. Season with salt, black pepper, and red pepper flakes if using.

Step 5: Assemble and Serve

Once the squash is cool enough to handle, use a fork to scrape the strands into a bowl or leave them in the squash boats for presentation. Top with the creamy mushroom-spinach mixture and a final sprinkle of parmesan.

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Serving and Storing Spaghetti Squash with Mushroom and Spinach Cream Sauce

This recipe is hearty enough to serve as a main course for 2 people or a side dish for 4. For meal prep, simply store the creamy topping and roasted squash separately in airtight containers. They will stay fresh in the fridge for up to 4 days. Reheat in the oven or microwave just before serving—the sauce will loosen slightly when warmed and soak beautifully into the squash strands.

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What to Serve With Spaghetti Squash with Mushroom and Spinach Cream Sauce?

Grilled Chicken Breast

Add a simple grilled chicken breast on the side for extra protein.

Garlic Bread or Toasted Baguette

A crispy slice of bread is perfect for scooping up any extra cream sauce.

Mixed Greens Salad

A fresh salad with a light vinaigrette balances the richness of the dish.

Roasted Vegetables

Roasted carrots, zucchini, or Brussels sprouts make a great nutrient-dense pairing.

Baked Salmon

The buttery texture of salmon pairs wonderfully with the creamy sauce.

White Beans or Lentils

Tossed with herbs and olive oil, they add a satisfying plant-based protein.

Cauliflower Rice

For an extra light meal, serve it alongside or on top of fluffy cauliflower rice.

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Frequently Asked Questions

Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or a cashew cream alternative, and use nutritional yeast or dairy-free parmesan instead of regular cheese.

How do I know when the spaghetti squash is fully roasted?
It should be tender when pierced with a fork and the flesh should easily separate into strands when scraped.

Can I add protein to make it more filling?
Absolutely! Grilled chicken, cooked shrimp, or even tofu can be added right into the cream sauce or served on top.

What’s the best way to cut a spaghetti squash?
Use a sharp chef’s knife to carefully slice it lengthwise. If it’s too tough, microwave the whole squash for 2-3 minutes to soften the skin slightly.

Can I freeze this dish?
While you can freeze the cooked spaghetti squash and sauce separately, the texture may change slightly upon reheating. For best results, enjoy it fresh or refrigerated.

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Conclusion

Spaghetti Squash with Mushroom and Spinach Cream Sauce is a flavorful, comforting dish that brings balance to your plate. With its rich and creamy texture, veggie-packed goodness, and low-carb base, it’s a recipe worth repeating all year round. Whether you’re looking for a satisfying vegetarian main or a lighter pasta alternative, this one delivers every time.

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