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Spaghetti Squash with Mushroom and Spinach Cream Sauce

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A light and creamy vegetarian dish featuring tender spaghetti squash topped with a savory mushroom and spinach cream sauce, perfect for a healthy dinner option.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 3 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Brush the cut sides with 1 tablespoon of olive oil and place squash cut-side down on a baking sheet. Roast for 35-40 minutes until tender.
  3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
  4. Add the garlic and mushrooms, cooking until mushrooms are golden and tender, about 5-7 minutes.
  5. Add the spinach and cook until wilted, about 2 minutes.
  6. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and season with salt and pepper. Cook until sauce thickens slightly, about 3-4 minutes.
  7. Remove the roasted spaghetti squash from the oven. Use a fork to shred the flesh into spaghetti-like strands and transfer to a serving dish.
  8. Pour the mushroom and spinach cream sauce over the spaghetti squash strands and gently toss to combine.
  9. Garnish with chopped parsley and serve warm.

Notes

For a lighter option, substitute heavy cream with half-and-half or coconut cream. Add toasted pine nuts for extra crunch.

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