Name: Spaghetti Squash with Mushroom and Spinach Cream Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium spaghetti squash; 2 tablespoons olive oil; 1 tablespoon butter; 8 oz cremini or baby bella mushrooms, sliced; 3 cups fresh spinach; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 cup heavy cream; 1/3 cup grated Parmesan cheese; Optional: red pepper flakes for a hint of heat

Cozy, comforting, and absolutely loaded with flavor, this Spaghetti Squash with Mushroom and Spinach Cream Sauce is the kind of weeknight dinner that feels indulgent without being heavy. The tender strands of roasted spaghetti squash act as a nutrient-packed base for a rich, velvety cream sauce studded with sautéed mushrooms and vibrant spinach.

Whether you’re cutting back on carbs or just looking for more veggie-forward meals, this recipe delivers in both taste and texture. It’s creamy, savory, and surprisingly satisfying—a meatless main that doesn’t miss a beat.

What Kind of Spaghetti Squash Should I Use?

Look for spaghetti squash that is firm and heavy for its size with a hard, golden-yellow rind. Avoid any with soft spots or cracks. Medium to large squash typically yield enough for 2 to 4 servings. Once roasted, the flesh easily pulls into spaghetti-like strands, perfect for soaking up creamy sauces.

Ingredients for the Spaghetti Squash with Mushroom and Spinach Cream Sauce

1 medium spaghetti squash
2 tablespoons olive oil
1 tablespoon butter
8 oz cremini or baby bella mushrooms, sliced
3 cups fresh spinach
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup heavy cream (or half-and-half)
1/3 cup grated Parmesan cheese
Optional: red pepper flakes for a hint of heat

Spaghetti Squash with Mushroom and Spinach Cream Sauce (1)

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 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. Once cool, use a fork to shred into strands.

Step 2: Sauté the Mushrooms

In a large skillet, heat butter and a bit of olive oil over medium heat. Add mushrooms and cook until browned, about 8 minutes. Stir in garlic, thyme, salt, and pepper. Cook for another minute until fragrant.

Step 3: Add Spinach and Cream

Toss in the fresh spinach and cook until wilted. Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly, about 4-5 minutes. Stir in the Parmesan until melted and smooth.

Step 4: Combine and Serve

Fold the spaghetti squash strands into the creamy mushroom-spinach mixture. Taste and adjust seasoning. Serve warm, topped with more cheese or red pepper flakes if desired.

How to Serve and Store This Creamy Veggie Dish

Serve this creamy spaghetti squash dish warm as a cozy main course or a rich vegetarian side. Pair it with roasted chicken or a fresh green salad for a more complete meal.

To store, transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to restore creaminess.

Frequently Asked Questions

Can I make this dairy-free?

Yes! Use coconut cream or a dairy-free alternative along with nutritional yeast in place of Parmesan.

Can I freeze leftovers?

Spaghetti squash can become watery when frozen. It’s best enjoyed fresh, but if needed, freeze in a tightly sealed container for up to a month.

What other veggies can I add?

Zucchini, kale, or bell peppers all make great additions. Just sauté them along with the mushrooms.

Is this keto-friendly?

Yes! It’s low in carbs and high in fat, making it suitable for a keto lifestyle.

Can I use milk instead of cream?

Whole milk can work, but the sauce will be thinner. Add a bit of flour or cornstarch to help it thicken.

Want More Veggie-Packed Dinner Ideas?

If this creamy squash dish hits the spot, you might fall for these savory favorites too:

Giant Zucchini Parmesan when you’re craving a comforting casserole.
Creamy Garlic Chicken Breasts to satisfy any creamy garlic lover.
Creamy Tuscan Sausage Pasta for when you’re not counting carbs.
Cheese Shrimp Penne Pasta with Spinach for seafood and pasta fans.
Marry Me Chicken Pasta that’s as dreamy as it sounds.

📌 Save this Spaghetti Squash with Mushroom and Spinach Cream Sauce recipe to your Pinterest board for weeknight meal ideas.

And when you give it a try, tell me how you served it! Did you add extra cheese? Swap in kale? Drop your twist in the comments—I love seeing your versions.

Want more weeknight veggie inspiration? Browse my daily updates over on Pinterest @NinaDishes.

Spaghetti Squash with Mushroom and Spinach Cream Sauce

Author: Nina Klatten
Total Time: 50 minutes
Yield: 2-3 servings
Diet: Vegetarian

Print Recipe

Description

A cozy and satisfying vegetarian dinner featuring tender strands of roasted spaghetti squash enveloped in a rich mushroom and spinach cream sauce. Perfect for weeknights when you want something indulgent yet light.

Instructions

1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

2. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes or until fork-tender. Let cool slightly and shred into strands with a fork.

3. Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and sauté for about 8 minutes until browned.

4. Add garlic, thyme, salt, and pepper. Cook for 1 minute more until fragrant.

5. Stir in spinach and cook until wilted.

6. Pour in the heavy cream, bring to a gentle simmer, and let thicken for 4-5 minutes. Stir in Parmesan until smooth and creamy.

7. Fold in the roasted spaghetti squash strands, mix well, and adjust seasoning as needed.

8. Serve warm, optionally topped with extra cheese or red pepper flakes.