Roasted Spaghetti Squash with Parmesan and Mushrooms

This Roasted Spaghetti Squash with Parmesan and Mushrooms is the cosmic loop of my childhood eating habits.

Cheesy Roasted Spaghetti Squash with Garlic Mushrooms and Herbs. Delicious, healthy, and gluten free!

Reflecting on my childhood dinner table behavior, I’d like to remember myself as a demure young lady with tastes beyond her years, who never ever complained about what her mother served, and who polished off her green beans with gusto. When asked what I’d like for dinner, this little girl of my memory would enthusiastically request a spicy curry, hearty root vegetable stew, or well-balanced seasonal salad. (Mom, are you laughing yet?)

The truth is, as much as I relish a varied and colorful array of flavors and ingredients now, as a kid, I was a fairly picky eater. Although I’d finish my vegetables eventually, dessert bribery was nearly always involved, especially if said vegetable were green.

One of the few vegetables I met with genuine enthusiasm was roasted spaghetti squash, sprinkled with cinnamon and brown sugar. I could happily devour an entire baked spaghetti squash and call it a meal, especially when permitted free reign over the cinnamon shaker.

Parmesan Roasted Spaghetti Squash with Garlic, Mushrooms, and Spinach. A healthy gluten free recipe your family will love!

Easy Roasted Spaghetti Squash Recipe

At some point I must have reached capacity for baked spaghetti squash-for-dinner, because as soon as I left home and started cooking for myself, spaghetti squash—the vegetable I adored above all others from the ages of eight to 18—fell off my radar completely. I became smitten with its more enticing an arguably more versatile orange cousin, butternut squash, instead. Poor old spaghetti squash went the way of my old stuffed animals: once cherished, still thought of pleasantly, but mostly rarely thought of at all.

Roasted Spaghetti Squash with Parmesan and Herbs

Then, a few weeks ago when passing the tower of winter squash that has stationed itself with an air of eerie permanence in the center of the grocery store produce section, I noticed how the spaghetti squash seemed to be cast to the side. Its pale color was nearly lost among the brighter acorns, delicatas, and sugar pumpkins, and for whatever bizarre reason, I felt a little sorry for it. Remembering how much I loved spaghetti squash as a kid, I decided to take it home and see what might become of it.

A recipe for Roasted Spaghetti Squash with Parmesan and Mushrooms. A healthy, flavorful vegetarian dinner

Best Ever Roasted Spaghetti Squash with Parmesan Cheese, Mushrooms, and Herbs

As you have likely deduced, wise reader that you are, the answer is Roasted Spaghetti Squash with Parmesan and Mushrooms. I’d originally intended for this baked spaghetti squash recipe to be a side, but by the time I’d tossed it with meaty mushrooms and fresh spinach, showered it in Parmesan cheese, and lightly sautéed it with an irresponsible amount of garlic, it had become a full meal that could stand on its own. I’ve seen dozens of other recipes that swap shredded roasted spaghetti squash for actual spaghetti, but I didn’t believe this idea could be so yummy and satisfying until I tried it myself.

This Roasted Spaghetti Squash with Parmesan and Mushrooms is one of my favorite meals that I’ve made for myself in a long time, and I highly recommend it on a cozy evening beside a glass of cool Chardonnay.

Garlic Roasted Spaghetti Squash with Parmesan and Mushrooms. An easy, healthy vegetarian dinner recipe. Healthy and gluten free!

So mom, more than 20 years later, the little girl who could eat a roasted spaghetti squash for dinner is at it again. I know I would have refused to touch the mushrooms back then, but I hope there is some comfort in the fact that I love them (and almost everything else) now. This recipe is my roasted spaghetti squash, all grown up.

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Roasted Spaghetti Squash with Parmesan and Mushrooms

Roasted spaghetti squash tossed with Parmesan, garlic, spinach and mushrooms. Perfect for a quick, healthy dinner. Vegetarian and gluten free.

Yield: Serves 2-3

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 1 medium spaghetti squash (about 2 pounds)
  • 1 tablespoon olive oil, plus additional for drizzling on squash
  • 1 teaspoon kosher salt, divided
  • 16 ounces sliced cremini (baby bella) mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 cup minced fresh parsley, plus additional for serving as desired
  • 3 cups fresh spinach, roughly chopped
  • 4 ounces freshly grated Parmesan, plus additional for serving as desired

Directions:

  1. Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
  2. Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet. Bake the squash until fork tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
  3. Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
  4. Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.
All images and text ©/Well Plated.

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

37 comments

  1. Spaghetti squash has never looked better, Erin! This is so my kind of dinner! Yumness!

  2. This looks delicious! Pinning :)

  3. Food associated with childhood memories is that much better!
    And this looks so amazing. I love all the parm on top. Hello, dinner!

  4. Wow, Erin! This looks insanely good. (btw- cinnamon sugar on spaghetti squash? Now THERE’s something I need to try!)

  5. Spaghetti squash is my favorite and  i love how you use it instead of pasta and then added mushrooms and parmesan cheese…yum! The pictures are beautiful- love all the colors! 

  6. Erin — this is STUNNING. I adore spaghetti squash (in fact, I just picked one up yesterday),  and I am just so in love with this preparation. 

  7. I’ve always wanted to try using spaghetti squash sometime…this recipe might just inspire me to use it! Thanks for sharing :)

  8. What a sophisticated palate you had for a child! This dish looks amazing, and a great use of veggies!

  9. Beautiful job, Honey! You may not remember, but our first squash love was butternut with a dollop of butter and cinnamon i n the center. Later, I threw nutmeg in as well. Spaghetti squash came  next with marinara…mmm. All originated with Grammy–yea!

  10. This looks amazing!! Cannot wait to make this! Love spaghetti squash and your recipes!! :)

  11. I wish we had access to spaghetti squash in South Africa, would love to try this! Can imagine this mushroom topping also working well on some polenta :-)

  12. Oh this looks good! Except the mushrooms(sorry)!

  13. haha, spaghetti squash is such a weird thing to like as a kid, especially for a picky eater. I wish my picky eater patients would eat spaghetti squash! Anyway, this looks awesome! I havn’t seen a recipe with mushrooms in it before.

  14. I was one of those weird kids that ate everything. This…this looks amazing. Pinned.

  15. Made this tonight and it was sooooo yummy!!! Thank you :)

  16. I just finished a sizeable plate of this fantastic dish – delicious and satisfying! :)
    (Wish I could’ve attached a pic – turned out perfectly!)

  17. I love this recipe! I made it for dinner last night and added chickpeas and a splash of lemon juice. Such a delicious, healthy weeknight meal. Thank you for the recipe!

  18. ~Made it this week and loved it!…earthy, comforting, healthy, easy, fall-like! …will definitely make it again and again. Shared it with family and friends and on facebook, pinterest…Thanks again for another great recipe!

  19. Needed to use the other half of the spaghetti squash I had, and this recipe help me put it to good use. Very tasty! And I like the fact that the recipe didn’t use a tomato  sauce  of some  type. It’s like a main dish or a vegetable medley side.

  20. Looks great, Sis! Going to make this this week!

  21. I am a carnivoire to the bone and the mere mention of “meatless Monday” brings a sneer to my face…however, I just made this for lunch today and can honestly say that I didn’t even miss the meat! Thanks for sharing – this goes in my “Go-to Meals” board for sure

  22. Where do I find the calorie count and nutritional content for this delicious recipe?

  23. This looks delicious, however, I made this and through it out. It was edible and I really am not a picky eater. Maybe thyme isn’t for me…disappointment. 

  24. *unedible 

    • Jessica, I’m sorry you didn’t enjoy this recipe! As you can see from the comments section, others have liked it very much, but all tastes are different. I also know that it’s disappointing to try a new recipe and not have it come out, so I truly wish you would have loved it too.

  25. Love this recipe. It was actually pretty easy and yummy!

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