Spaghetti Squash with Mushroom and Spinach Cream Sauce
This Spaghetti Squash with Mushroom and Spinach Cream Sauce is a comforting and healthy Italian-inspired dish featuring tender roasted squash strands coated in a rich, creamy mushroom and spinach sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon unsalted butter
- Optional: Red pepper flakes for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 35-40 minutes until tender.
- While the squash roasts, heat remaining olive oil and butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add sliced mushrooms and cook until browned and their liquid evaporates, about 6-8 minutes.
- Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- Reduce heat to low, pour in the heavy cream, and stir in Parmesan cheese. Simmer gently until sauce thickens slightly, about 3-5 minutes.
- When squash is cool enough to handle, use a fork to scrape out strands into a large bowl.
- Toss the spaghetti squash strands with the mushroom and spinach cream sauce until well combined.
- Serve immediately, garnished with red pepper flakes if desired.
Notes
For extra protein, add cooked chicken or tofu to the sauce. Garnish with fresh herbs like parsley or basil to brighten the flavors.