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.

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.

Roasted Spaghetti Squash with Parmesan and Herbs

About This Delicious Roasted Spaghetti Squash Recipe

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.

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.

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

How to Store and Reheat Roasted Spaghetti Squash

  • 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.

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

More Easy Spaghetti Squash Recipes

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

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.

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

Roasted Spaghetti Squash with Parmesan and Mushrooms

5 from 23 votes
Roasted spaghetti squash tossed with Parmesan, garlic, spinach and mushrooms. Perfect for a quick, healthy dinner. Vegetarian and gluten free.

Prep: 10 mins
Cook: 25 mins
Total: 45 mins

Servings: 2 -3 servings

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

Instructions
 

  • 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.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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86 Comments

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

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

  3. 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! 

  4. 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. 

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

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

  7. 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!

  8. 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 :-)

  9. 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.

  10. I just finished a sizeable plate of this fantastic dish – delicious and satisfying! :)
    (Wish I could’ve attached a pic – turned out perfectly!)5 stars

    1. Bridget, I am SO excited to hear this! Thank you so much for trying the recipe and letting me know how it turned out. It means a lot!

  11. 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!5 stars

    1. Jess, I’m so glad that you liked this, and the addition of chickpeas is brilliant! Thanks so much for trying the recipe and letting me know how it turned out for you.

  12. ~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!5 stars

    1. Linda, I am SO happy to hear this! Thanks so much for trying the recipe and sharing it with family and friends too. That means more than I can say!

  13. 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.5 stars

    1. Hi Candace! I’m so happy this dish turned out to be a great way to use your leftovers and that you enjoyed it. Thanks so much for trying the  recipe and letting me know!

  14. 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 sure5 stars

    1. Peggy, this is the highest praise I could wish for a vegetarian dish. Thank you!!! I’m so happy to hear that you enjoyed it. Thanks for letting me know!

    1. Roberta, although I calc the nutritional information for my new recipes, unfortunately, I am unable to go back and update all of the prior ones. The good news is, if you need the info, you can calculate it for free at myfitnesspal.com. I hope that helps!

  15. 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.

  16. I am not much of a cook these days but this spaghetti squash recipe caught my eye. I made this dish yesterday and it was a great hit with all of my family. Will definitely make it again and add more mushrooms and spinach. I can’t wait to try the healthy scampi dish. 5 stars

    1. Belinda, I’m so happy to hear that this recipe was a winner for your family! Thank you so much for taking the time to leave this great review.

  17. Hi friend! I love this recipe – it was the first spaghetti squash recipe I ever made! Do you know if it does okay being frozen and reheated? Thanks!5 stars

    1. Hi Ari, unfortunately spaghetti squash isn’t very freezer friendly—it gets pretty mushy when reheated. If that texture doesn’t bother you, you can certainly give it a shot!

    1. Linda, I’m so happy to hear this recipe is a winner for you! Thanks so much for taking the time to leave this review!

  18. I told you this combo might make me like this squash. Yes, indeed. I roasted the squash whole for an hour at 425 and then followed the directions as written. It was delicious. 

  19. Hi, I made this recipe but the spaghetti squash came out mushy after I mixed it with the mushrooms & spinach. Not sure if its because I cooked the squash in my crock pot. Still tasted pretty good!

    1. Hi Toni, I’m glad you enjoyed the taste! It sounds like the squash may have been overcooked before mixing it with the mushrooms and spinach. I hope if you try the recipe again the texture comes out perfect!

    1. Hi Jimmy! This calls for 4 ounces of Parmesan by weight, but it should yield about 2/3 cup as well. I hope you love the recipe!

  20. This looks incredible! How do you think this would fare with a kale substitution for the spinach? Either way, definitely trying this for dinner! Thanks for the dinner inspo!5 stars

    1. Hi Natalie! Thank you so much for this kind comment! Yes, I do think you could substitute kale in this recipe. I hope you love it!

  21. I made this for my family and it was amazing, everyone loved it! Also was great to bring to lunch at work the next day.5 stars

  22. There is just one of me, could I do it with half a squash and save the other half for something else?

    1. Sure Leigh! You can half all of the ingredients but the squash and save the other half of the squash for whatever you like.

  23. I think this recipe looks wonderful, and I just sautéed a batch of wild mushrooms last night, and plenty of leftovers.  Would kale work for the green vegetable instead of spinach?  Also, I thought I could sauté thin slices of leek and add to the mushrooms.  

      1. I did try the kale, and it was great!  Also used my leftover sauteed  wild mushrooms and sliced leeks in it. Spaghetti squash seems so versatile!  Thank you!5 stars

  24. I changed this up by adding some sautéed onions , some roasted grape-tomatoes, and instead of spinach, I added a handful of chopped basil. Delicious. 5 stars

  25. My new favorite recipe! I did add more garlic, but that’s my personal preference. Used portabella mushrooms, and less spinach, because that’s what I had.
    This meal is kind of like chili, in the sense that, the leftovers were even better! Topped with more Parmesan! Delicious! Will definitely make again…soon!5 stars

  26. Delicious! I added fresh squeezed Meyer lemon and some roasted chicken as I had both on hand. Definitely will make again and again. Also I cheated and roasted the spaghetti squash whole rather than chopping.5 stars

    1. Hi Jill! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!

  27. This is by far my favorite recipe for spaghetti squash. I should not get ahead of myself because I haven’t tried your other recipes yet. I love how I just need to follow the recipe exactly as you wrote it and it comes out perfect every time. All those flavors really work their magic together.5 stars

  28. This sounds lovely – I can’t wait to transform my spaghetti squash into this delectable looking meal.

    1. Hi Teresa! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!