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Spaghetti Squash with Mushroom and Spinach Cream Sauce

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A flavorful, healthy alternative to pasta featuring tender spaghetti squash strands tossed in a creamy mushroom and spinach sauce, perfect for a wholesome dinner.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 3 cups fresh spinach
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle the inside of the squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40 minutes or until tender.
  3. While the squash roasts, heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium heat.
  4. Add the chopped onion and garlic, sauté until translucent and fragrant, about 3 minutes.
  5. Add the sliced mushrooms and cook until browned and their moisture evaporates, about 7-8 minutes.
  6. Stir in the dried thyme and season with salt and pepper.
  7. Add the fresh spinach and cook until wilted, about 2 minutes.
  8. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
  9. Remove the skillet from heat and stir in the grated Parmesan cheese.
  10. Use a fork to scrape the roasted spaghetti squash strands into a large bowl.
  11. Toss the spaghetti squash strands with the mushroom and spinach cream sauce until well combined.
  12. Adjust seasoning if needed and serve warm.

Notes

For added protein, top with grilled chicken or sautéed shrimp. Garnish with fresh basil or extra Parmesan for extra flavor.

Find it online: https://auntyspices.com/spaghetti-squash-with-mushroom-and-spinach-cream-sauce/