Spaghetti Squash with Mushroom and Spinach Cream Sauce
A light and flavorful vegetarian dish featuring roasted spaghetti squash topped with a creamy mushroom and spinach sauce, perfect for a healthy and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 2 tablespoons olive oil, divided
- 8 oz cremini or button mushrooms, sliced
- 3 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes until tender.
- While the squash roasts, heat the remaining olive oil in a large skillet over medium heat.
- Add the mushrooms and sauté until they release their moisture and become golden, about 6-8 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream, Parmesan cheese, crushed red pepper flakes (if using), and season with salt and pepper. Simmer gently for 3-4 minutes until the sauce thickens slightly.
- Remove the squash from the oven and use a fork to shred the flesh into spaghetti-like strands.
- Transfer the squash strands to serving plates and spoon the mushroom spinach cream sauce over the top.
- Garnish with fresh parsley and serve warm.
Notes
For a vegan version, substitute heavy cream and Parmesan with coconut cream and nutritional yeast. Adding toasted pine nuts on top adds delightful crunch.