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Spaghetti Squash with Mushrooms and Marinara

By Becky Rosenthal
Created January 10, 2017
Give spaghetti squash a try this winter with this easy-to-make recipe.
spag-lede

This time of year, at least once a week I get my husband to slice open a big winter squash for roasting. I've tried a few different squash varieties, including Delicata and Red Kuri Squash. (The Delicata was perfect baked with sweet fall spices and honey in the center, while the Red Kuri tasted a bit more like pumpkin. We used it in a pasta bake loaded with cheese, kale and a béchamel sauce.) 

Spaghetti squash is straight-forward and one that we could eat every week. It’s super easy to cook with a few simple instructions. First, divide the squash in half lengthwise (I get my husband to do this because I've been known to cut myself using big sharp knives). Then scoop out all of the seeds and fibers from the inside. This is easy to do if you have a grapefruit spoon, but any spoon will do. Then bake the squash, cut side up, at 375 degrees for 45-50 minutes. Shred the squash using a fork and it should come out looking like thin noodles.

For this spaghetti squash dish you bake the squash like described above, then toss it with your favorite tomato sauce, some sautéed mushrooms and some generous shavings of Parmesan cheese. I actually think the squash soaks up more of the flavors of the sauce than a pasta does, leaving you with a super-tasty dish. Tip: If you have any leftovers, they are good enjoyed the next day. Oftentimes I will add a fried egg on top—a great addition to many leftover meals in my opinion.

spag_beauty

Ingredients

    • 1spaghetti squash
    • Olive oil
    • Salt and pepper
    • 1tablespoon olive oil
    • 1clove garlic, minced
    • 2cups sliced cremini mushrooms
    • 1teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
    • 4cups your favorite marinara pasta sauce
    • Grated Parmesan cheese

Directions

  • 1Heat oven to 375°F.
  • 2Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds. Place squash halves cut side up in heavy-bottomed roasting pan. Brush squash with olive oil; season with salt and pepper.
  • 3Bake 45 to 50 minutes or until fork pierces flesh of the squash easily. If squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
  • 4Remove squash from oven; cool just enough able to handle, about 3 to 4 minutes.
  • 5Using fork, scrape flesh from squash into "noodles" onto serving platter. If some of the strands clump or gather together, simply separate using your hands.
  • 6In 10- to 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic; cook 2 minutes. Add mushrooms; cook about 3 minutes longer. During last minute of cooking, stir in thyme.
  • 7Set mushrooms aside.
  • 8Ladle heated marinara sauce over spaghetti squash. Top with mushrooms and a generous amount of grated Parmesan cheese.

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