Easy and delicious roasted spaghetti squash with mushrooms made with 9 simple ingredients. A hearty vegetarian, gluten-free dinner ready in about 1 hour.
Spaghetti squash is a nutritious, lower-carb alternative to traditional pasta. It’s rich in vitamins A and C, B-vitamins, dietary fiber, beta-carotene, potassium, folate and omega-3s. One serving of spaghetti squash contains far fewer calories than a comparable portion of pasta, and its antioxidants offer anti-inflammatory benefits, support blood sugar balance, and may help protect cardiovascular health. It’s an excellent vegetable to add to your autumn and winter menus.
Roasting brings out the squash’s gentle sweetness and creates a mild base that pairs well with savory fillings. This mushroom-based stuffing combines roasted garlic, sage, and a creamy Parmesan mixture for a rich, umami-packed topping that complements the squash perfectly. The recipe is simple, uses few ingredients, and makes an impressive main course for a vegetarian dinner.
How to Make Roasted Spaghetti Squash with Mushrooms
I like to serve the squash in individual boats—visually appealing and satisfying to eat. The method is straightforward and yields tender strands and a flavorful, creamy mushroom filling.
Begin by preheating the oven to 200 °C (400 °F). Cut the spaghetti squash lengthwise and scoop out the seeds. Prepare a whole head of garlic by trimming the top to expose the cloves, drizzle with a little olive oil, season with salt and pepper, and wrap in foil. Lightly grease a baking dish with olive oil and place the squash halves cut-side down. Roast the squash and the garlic for about 40 minutes, or until the flesh is easily pierced with a fork.
While the squash roasts, make the mushroom filling. Finely chop one medium shallot and slice about 300 grams (10 oz) of crimini or other mushrooms. Sauté the shallot in a splash of olive oil over medium heat until translucent, then add the mushrooms and about 1 tablespoon of chopped sage. Cook until the mushrooms are golden brown, about 7 minutes, then remove from the heat to cool slightly.
In a bowl, whisk together 120 ml (1/2 cup) crème fraîche with 3 tablespoons of milk. Stir in roughly 50 grams (about 1/2 cup) shredded Parmesan or another firm cheese, reserving a little for topping. Season with salt and freshly ground black pepper. Add the cooled mushrooms to the creamy mixture. When the roasted garlic is cool enough to handle, squeeze or mash the softened cloves and fold them into the stuffing for depth of flavor.
When the squash is tender, use a fork to scrape the flesh into spaghetti-like strands. Remove roughly one third of the strands from each half to make room for the filling. Divide the mushroom mixture between the two squash boats and sprinkle the remaining shredded cheese on top. Return to the oven for about 10 minutes, or until the cheese melts and the stuffing is warmed through. Finish with a sprinkle of salt and pepper and garnish with fresh sage leaves. Serve immediately.
Roasted Spaghetti Squash with Mushrooms
Ingredients
- 1 medium spaghetti squash
- 1 head garlic
- 2 tablespoons olive oil divided
- salt and freshly ground black pepper
- 1 medium shallot
- 300 grams or 10 oz crimini mushrooms
- 1 tablespoon chopped sage + fresh sage to garnish
- 120 ml or ½ cup crème fraîche
- 3 tablespoons milk
- 50 grams or ½ cup shredded Parmesan cheese (or another hard cheese), divided
Instructions
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Preheat the oven to 200 °C (400 °F). Halve the squash lengthwise and scoop out the seeds. Trim the top off the garlic head, drizzle with olive oil, season with salt and pepper, and wrap in foil. Place the squash halves cut-side down in a greased baking dish and roast the squash and garlic for about 40 minutes, until the flesh is tender.
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Prepare the filling: finely chop the shallot and slice the mushrooms. Sauté the shallot in olive oil over medium heat until translucent, then add mushrooms and chopped sage and cook until golden, about 7 minutes. In a bowl, mix crème fraîche with milk, stir in most of the shredded Parmesan (reserve some for topping), and season with salt and pepper. Fold in the cooled mushrooms and the mashed roasted garlic.
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Once the squash is cooked, use a fork to scrape the flesh into strands. Remove about one third of the strands from each half to make room, then divide the filling between the boats. Top with the remaining cheese and bake for an additional 10 minutes, until the cheese melts. Season to taste and garnish with fresh sage. Serve warm.
Notes
Nutrition
Other Vegetarian Dinner Recipes You’ll Love:
- Roasted Eggplant Sweet Potato Curry with Cheese Paratha
- 5 Ingredient Stuffed Shells with Spinach and Ricotta
- Healthy Pumpkin Pasta with Spinach and Mushrooms
