Description
Looking for a creamy, satisfying, yet healthy meal idea? This Spaghetti Squash with Mushroom and Spinach Cream Sauce brings all the cozy comfort of a pasta dish—with none of the heaviness. Roasted spaghetti squash forms the perfect low-carb base, while the sautéed mushrooms and garlic spinach are coated in a velvety Parmesan cream sauce. Whether you’re craving quick dinner ideas or looking for a gluten-free comfort food fix, this easy recipe hits the mark for both flavor and nutrition. It’s one of those dinner ideas you’ll want to put on repeat!
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
8 ounces mushrooms, sliced
4 cups fresh spinach
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely chopped
3/4 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg (optional)
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly.
2. While squash roasts, heat 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and sauté until browned and tender, about 6–8 minutes. Remove and set aside.
3. In the same skillet, add another tablespoon of butter and sauté chopped onion for 2–3 minutes until soft. Add garlic and cook for 1 more minute.
4. Pour in the cream and bring to a gentle simmer. Let it reduce slightly for 3–5 minutes, then stir in Parmesan cheese, nutmeg (if using), salt, and pepper.
5. Add fresh spinach to the sauce and cook until wilted, about 2 minutes.
6. Shred the roasted squash into strands using a fork. Add squash to the sauce or return it to the squash shells for presentation.
7. Top with sautéed mushrooms and additional Parmesan. Serve warm.
Notes
Roast squash cut-side down to ensure even cooking and soft strands.
Use freshly grated Parmesan for a smoother sauce texture.
Don’t overcrowd the mushrooms in the pan—cook in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Vegetarian, American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5
- Sodium: 380
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 4
- Protein: 9
- Cholesterol: 45