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Spaghetti Squash with Mushroom and Spinach Cream Sauce

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A wholesome and flavorful dish featuring tender spaghetti squash strands tossed in a creamy mushroom and spinach sauce, perfect for a light yet satisfying meal.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 3 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1/2 teaspoon dried thyme
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Pierce the spaghetti squash several times with a fork and bake whole for 40-45 minutes until tender. Let cool slightly.
  2. Cut the squash in half lengthwise and scoop out the seeds. Use a fork to scrape the strands into a large bowl.
  3. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
  4. Add garlic and sliced mushrooms to the skillet and sauté until mushrooms are browned and tender, about 6-7 minutes.
  5. Stir in chopped spinach and cook until wilted, about 2 minutes.
  6. Pour in the heavy cream, add dried thyme, and simmer gently for 3-4 minutes until slightly thickened.
  7. Stir in Parmesan cheese, then season the sauce with salt and pepper to taste.
  8. Add the spaghetti squash strands to the skillet and toss gently to combine with the cream sauce. Heat through for 2 minutes.
  9. Serve immediately, garnished with fresh parsley if desired.

Notes

For a vegan version, substitute heavy cream with coconut cream and Parmesan with a plant-based cheese alternative.

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