This Roasted Spaghetti Squash with Parmesan Mushrooms is the cosmic loop of my childhood eating habits.
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, (Mom, are you laughing yet?).
The truth is, as a kid, I was a fairly picky eater. Although I’d finish my Roasted Broccoli eventually, dessert bribery was nearly always involved.
One of the few vegetables I met with genuine enthusiasm was roasted spaghetti squash (and Crockpot Spaghetti Squash).
Sprinkled with cinnamon and brown sugar, I could happily devour an entire baked spaghetti squash and call it a meal.
Since then, my love for spaghetti squash (and other roasted veggies like Roasted Acorn Squash), has never waivered, only grown to include today’s recipe (and others like these Taco Spaghetti Squash Boats).
5 Star Review
“I made this tonight and wow. It is so delicious and easy to make.”— Ellen —
This roasted spaghetti squash with Parmesan and mushrooms is my childhood Roasted Spaghetti Squash, all grown up (and better than ever).
- Originally intended as a side, this baked spaghetti squash recipe is a full meal that can stand on its own.
- Instead of loading up on sweet brown sugar and cinnamon, I went for a healthier combination of mushrooms, spinach, and garlic.
- Skip the butter and drizzle on the heart-healthy olive oil.
How to Make Roasted Spaghetti Squash with Parmesan Mushrooms
This roasted spaghetti squash with Parmesan mushrooms is easy, delicious, and hands down one of the best meals I’ve made for myself in a long time.
- Spaghetti Squash. Mild, tender, and versatile, you’ll be amazed at what you can do with this delicious little squash (I recommend trying this Spaghetti Squash Lasagna next).
- Olive Oil. While I won’t deny the perfection that is melted butter on spaghetti squash, for this recipe I went for a drizzle of EVOO. Unlike butter, it contains monounsaturated fats that can help reduce one’s risk for heart disease.
- Mushrooms. Low on calories, but BIG on flavor and nutrition, you can use any variety of mushrooms you’d like for this recipe. I stuck with affordable and accessible cremini mushrooms.
- Garlic. Add a little bite and zip.
- Spinach. For bulk, flavor, and your daily dose of vitamin C, vitamin K, folic acid, iron, and calcium. You could also easily swap for kale or Swiss chard.
- Parmesan. For just a touch of nutty, cheesy creaminess.
- Parsley + Thyme. Add color and a blast of herby freshness in every bite.
- Halve the spaghetti squash and remove the seeds.
- Drizzle the squash with olive oil, season with salt, and bake, cut sides down, until fork tender. Remove and let cool slightly.
- With a fork, shred the insides of the squash. Set aside.
- Next, saute the mushrooms, garlic, and spinach.
- Stir in the shredded squash, season with salt and pepper, and add the parmesan and parsley. Serve warm and ENJOY!
- To Store. Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F until hot. You can also reheat leftovers in the microwave.
So mom, more than 20 years later, the little girl who could eat an entire roasted spaghetti squash for dinner is at it again.
Frequently Asked Questions
I don’t recommend freezing roasted spaghetti squash since it tends to become mushy once thawed and loses its texture. If you don’t mind this change, you can certainly try freezing cooked spaghetti squash though.
No. However, you may make this recipe vegan by simply omitting the parmesan cheese. If you want a little vegan “cheesy” flavor, you could try sprinkling a little nutritional yeast over top instead.
To make a single serving on this recipe, half all of the ingredients other than the squash. Prepare as directed, except save one-half of the roasted squash for a different recipe (like Spaghetti Squash Boats with Chicken).
Roasted Spaghetti Squash with Parmesan Mushrooms
- 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
- Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
- 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.
- 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.
- 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.
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F until hot. You can also reheat leftovers in the microwave.
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