Easy and delicious roasted spaghetti squash with mushrooms made with 9 simple ingredients. A great vegetarian, gluten‑free dinner ready in about 1 hour from start to finish.
Spaghetti squash is a versatile, nutrient-dense alternative to traditional pasta. It’s naturally low in carbohydrates and calories while offering vitamins A and C, B vitamins, dietary fiber, beta‑carotene, potassium, folate and omega‑3 fatty acids. A serving of spaghetti squash contains significantly fewer calories than a comparable portion of pasta, and its antioxidants may support balanced blood sugar, reduce inflammation and contribute to heart health. It’s an excellent fall vegetable to add to your weekly rotation.
Roasted spaghetti squash has a gentle, slightly sweet flavor that pairs well with savory fillings. This mushroom stuffing uses roasted garlic, fresh sage and a creamy Parmesan‑style sauce for a rich, umami-packed filling that complements the squash’s sweetness. The recipe is simple, uses only a handful of ingredients and works well as a satisfying main course for a vegetarian dinner.
How to Make Roasted Spaghetti Squash with Mushrooms
I like serving the squash as individual boats — they look impressive and make portioning easy. The overall method is straightforward: roast the squash and garlic, sauté the mushrooms and shallot, mix with a creamy base and bake briefly to melt the cheese.
Start by preheating your oven to 200 °C (400 °F). Cut the spaghetti squash lengthwise and remove the seeds with a spoon. Prepare the garlic by cutting off the top of the head to expose the cloves, drizzle with olive oil, season with salt and pepper and wrap in foil. Brush a baking dish with a little olive oil and place the squash halves cut side down. Roast the squash and wrapped garlic together for about 40 minutes, or until the squash is fork‑tender.
While the squash roasts, make the filling. Finely chop a medium shallot and slice about 300 g (10 oz) of mushrooms — crimini mushrooms work well, but use any variety you prefer. Heat a tablespoon of olive oil in a skillet over medium heat and sauté the shallot until translucent. Add the sliced mushrooms and a tablespoon of chopped sage, then cook until the mushrooms are golden brown, roughly 7 minutes. Transfer the cooked mushrooms to a bowl to cool slightly.
In a separate bowl combine 120 ml (½ cup) crème fraîche with 3 tablespoons of milk. Stir in about 50 g (½ cup) shredded Parmesan or another hard cheese, leaving a small portion aside for topping. Season the mixture with salt and freshly ground black pepper. When the mushrooms are cool, add them to the creamy mixture. Peel the roasted garlic cloves and mash them with a fork, then fold the roasted garlic into the stuffing.
When the squash is done, use a fork to scrape the flesh into strands. Scoop out roughly one third of the strands from each half to create space for the filling. Divide the mushroom mixture between the two squash boats and sprinkle the reserved shredded cheese on top. Return the filled halves to the oven and bake for about 10 minutes, until the cheese is melted and bubbling. Finish with a sprinkle of fresh sage and additional salt and pepper to taste.
Serve hot as a comforting main course — it’s nourishing, flavorful and perfect for cooler evenings.
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 (or another hard cheese), divided
Instructions
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Preheat oven to 200 °C (400 °F). Halve the spaghetti squash lengthwise and scoop out the seeds. Trim the garlic head top to expose the cloves, drizzle with olive oil, season, and wrap in foil. Brush a baking dish with oil, place the squash cut side down and roast the squash and garlic about 40 minutes, until tender.
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While roasting, chop the shallot and slice mushrooms. Sauté the shallot in olive oil over medium heat until translucent. Add mushrooms and chopped sage and cook until golden, about 7 minutes. Mix crème fraîche with milk, stir in most of the shredded cheese (reserve some for topping) and season with salt and pepper. Add the cooled mushrooms to the mixture. Peel and mash the roasted garlic and fold into the stuffing.
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When the squash is ready, scrape the flesh into strands with a fork and remove about one third of the strands from each half to make room. Fill each half with the mushroom mixture, sprinkle with the remaining cheese and bake another 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
