Description
This Spaghetti Squash with Mushroom and Spinach Cream Sauce is the perfect combination of cozy and nutritious. The creamy garlic parmesan sauce clings to tender roasted spaghetti squash strands, while the mushrooms and spinach add a savory, earthy balance. Whether you’re in need of quick dinner ideas, a low-carb option, or a healthy comfort food recipe, this dish is a weeknight winner!
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
2 cups sliced mushrooms
2 cups fresh spinach
2 cloves garlic, minced
3/4 cup heavy cream
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)
Instructions
1. Preheat oven to 400°F (200°C). Slice spaghetti squash lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 35–40 minutes.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until browned and moisture has evaporated.
3. Add minced garlic and cook for 30 seconds, then add spinach and cook until wilted.
4. Pour in heavy cream, bring to a simmer, then stir in parmesan cheese. Simmer until slightly thickened. Season with salt, pepper, and optional red pepper flakes.
5. Scrape roasted spaghetti squash into strands with a fork. Top with the cream sauce mixture and extra parmesan before serving.
Notes
Roast the squash cut-side down for maximum caramelization.
For dairy-free, use coconut cream and vegan parmesan.
Double the sauce to use over pasta or chicken too!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 325
- Sugar: 4g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 65mg
Keywords: spaghetti squash, low carb, healthy dinner, vegetarian dinner, creamy mushroom sauce