Mushroom & Parmesan Spaghetti Squash

Feeling like pasta, but don’t want to have something so heavy? Try this recipe for Mushroom & Parmesan Spaghetti Squash!


One spaghetti squash (about 2 pounds will make 4 side-dish

portioned servings)

2 tbsp. Extra Virgin Olive Oil

2 cups of button mushrooms (chopped)

2 garlic cloves, minced

1 tbsp. thyme

• 1/4 c. grated Parmesan cheese

• A handful of parsley, finely chopped

Salt and pepper to taste


Preheat oven to 380 degrees F

While oven preheats, heat EVOO in the skillet and add in thyme and


Cook for a minute or two, then add in mushrooms; cook until brown

(7-8 minutes)

Turn off the stove; let mushrooms sit while the squash cooks

Place whole squash on a baking sheet and put into the preheated oven (wait until after squash is cooked to cut!). Bake for about an hour; you’ll know it’s done when you can pierce the skin with a knife.

Remove from oven and let cool to room temperature

Cut in half, remove seeds, and scrape the spaghetti-like strands out with a fork

Add squash to skillet and return to high heat, frying together with mushrooms

Add Parmesan cheese, and saute for a moment and then remove from heat

Sprinkle with parsley and serve!

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