Description
This creamy spaghetti squash dish is a delicious, healthy alternative to pasta, loaded with flavors from sautéed mushrooms, fresh spinach, and a rich cream sauce.
Ingredients
Scale
- 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
- Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- 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.
- Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and sauté for about 8 minutes until browned.
- Add garlic, thyme, salt, and pepper. Cook for 1 minute more until fragrant.
- Stir in spinach and cook until wilted.
- Pour in the heavy cream, bring to a gentle simmer, and let thicken for 4-5 minutes. Stir in Parmesan until smooth and creamy.
- Fold in the roasted spaghetti squash strands, mix well, and adjust seasoning as needed.
- Serve warm, optionally topped with extra cheese or red pepper flakes.
Notes
- This recipe can be made vegetarian by omitting the butter and using a vegan cream substitute.
- Feel free to add cooked protein like chicken or shrimp for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main dish
- Method: baking, sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg