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.
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
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.
Notes
This dish is best served immediately for optimal texture.
If the sauce thickens too much upon reheating, add a splash of cream to loosen it.
For added protein, top with grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg
Keywords: spaghetti squash, creamy mushroom sauce, vegetarian, spinach