Description
A cozy, low-carb dinner that feels indulgent and healthy all at once. This Spaghetti Squash with Mushroom and Spinach Cream Sauce brings creamy, savory flavors with every bite, thanks to a garlic-rich sauce, sautéed mushrooms, wilted spinach, and roasted squash strands. Naturally gluten-free and vegetarian-friendly, it’s the perfect dish for a comforting yet wholesome meal.
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
3 cloves garlic, minced
2 cups cremini or baby bella mushrooms, sliced
3 cups fresh spinach
1 cup heavy cream
1/3 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg (optional)
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place the squash cut-side down on a baking sheet. Roast for 35-40 minutes, or until the flesh is tender and can be scraped into strands with a fork.
3. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook for 6-8 minutes until browned.
4. Add minced garlic to the skillet and sauté for 1 more minute until fragrant.
5. Add spinach and stir until wilted, about 2-3 minutes.
6. Lower the heat and pour in the heavy cream. Let it simmer for 3-5 minutes to thicken slightly.
7. Stir in the Parmesan cheese and nutmeg (if using). Season with salt and pepper to taste.
8. Scrape the roasted spaghetti squash into strands using a fork.
9. Serve the squash in its shell or plate it. Spoon the cream sauce on top or mix together in the pan. Serve warm.
Notes
For best results, don’t overcook the squash—roast until just fork-tender for defined strands.
Be sure to drain any moisture if using frozen spinach to keep the sauce creamy.
A sprinkle of crushed red pepper or lemon zest adds brightness if you want to elevate the flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Vegetarian Main Dish
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: Spaghetti squash recipe, vegetarian creamy pasta, healthy comfort food