Description
A delicious and creamy spaghetti squash dish filled with sautéed mushrooms and fresh spinach.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 3/4 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 35–40 minutes until tender. Let cool slightly.
- While squash roasts, heat 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and sauté until browned and tender, about 6–8 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of butter and sauté chopped onion for 2–3 minutes until soft. Add garlic and cook for 1 more minute.
- Pour in the cream and bring to a gentle simmer. Let it reduce slightly for 3–5 minutes, then stir in Parmesan cheese, nutmeg (if using), salt, and pepper.
- Add fresh spinach to the sauce and cook until wilted, about 2 minutes.
- Shred the roasted squash into strands using a fork. Add squash to the sauce or return it to the squash shells for presentation.
- Top with sautéed mushrooms and additional Parmesan. Serve warm.
Notes
- This dish is a great low-carb alternative to pasta.
- Feel free to use other vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg