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Creamy Spaghetti Squash with Mushroom and Spinach Cream Sauce
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Irresistibly Creamy Spaghetti Squash with Mushroom & Spinach

This Creamy Spaghetti Squash with Mushroom and Spinach Cream Sauce offers indulgent flavors while remaining light and nutritious.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Italian
Keyword: Comfort Food, Creamy Spaghetti Squash, gluten-free, low carb, Mushroom Cream Sauce, Vegetarian
Servings: 4 servings
Calories: 400kcal

Equipment

  • Oven
  • Skillet
  • baking sheet
  • knife
  • Fork

Ingredients

For the Spaghetti Squash

  • 1 medium Spaghetti Squash Choose firm squash with a hard golden-yellow rind.

For the Sauce

  • 2 tablespoons Olive Oil For sautéing the mushrooms.
  • 2 cloves Garlic Minced.
  • 8 ounces Cremini or Baby Bella Mushrooms Sauté until browned.
  • 4 cups Fresh Spinach Frozen spinach works in a pinch.
  • 1 cup Heavy Cream Substitute with full-fat coconut milk for a dairy-free option.
  • 1/2 cup Parmesan Cheese Can use nutritional yeast for a vegan version.
  • 1/4 teaspoon Ground Nutmeg Optional.
  • Salt To taste.
  • Black Pepper To taste.

Instructions

How to Make Creamy Spaghetti Squash

  • Preheat the oven to 400°F (200°C).
  • Slice the spaghetti squash in half and scoop out the seeds. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender.
  • In a large skillet, heat olive oil over medium-high heat. Add mushrooms and sauté for 6-8 minutes until browned.
  • Add minced garlic and sauté for another minute until fragrant.
  • Add fresh spinach, cooking until wilted for about 2-3 minutes.
  • Lower heat and stir in heavy cream, simmer for 3-5 minutes. Add Parmesan and nutmeg, season with salt and pepper.
  • Use a fork to scrape spaghetti-like strands from the roasted squash.
  • Plate the spaghetti squash separately or mix with the sauce in the skillet. Serve warm.

Notes

Optional: Garnish with crushed red pepper for an extra kick.