Spaghetti Squash with Mushrooms and Zucchini

Spaghetti Squash with Mushrooms and Zucchini ~

Roasted spaghetti squash tossed in a light and creamy mushroom zucchini sauce!

This recipe was borne out of necessity… We were less than 24 hours away from heading out of town for a few days and I had zucchini, mushrooms, and a spaghetti squash I needed to use or lose.

CSA boxes are great but you really have to plan for what you’re getting each week because there’s only a small window of time before everything will begin to turn on you. So, in addition to this yummy, low carb dish, we also enjoyed baked zucchini spears with a Vidalia onion dipping sauce… so good but that’s a recipe for another day.

As you can see, dinner was all about zucchini at our house that night and we ate every last bit of it!

Ingredients for Spaghetti Squash with Mushrooms & Zucchini

• 1 spaghetti squash, medium size
• 2 teaspoons olive oil, separated
• Salt, to taste
• Ground black pepper, to taste
• 1 pound cremini mushrooms, thinly sliced 
• 1 medium zucchini, thinly sliced into quarters
• 1 tablespoon garlic, minced
• 1 teaspoon dried thyme leaves 
• 1/4 cup heavy cream
• 1/3 cup Parmesan cheese, shredded 

How to Make Spaghetti Squash with Mushrooms and Zucchini

For the Spaghetti Squash:

STEP ONE: Preheat oven to 450°F. Slice squash lengthwise down the middle. Scoop out and discard the seeds.

STEP TWO: Rub the squash lightly with 1 tsp. olive oil. Season with salt and pepper to taste.

STEP THREE: Place the squash flesh side down on a baking sheet. Bake for 30 minutes or until the squash is fork-tender. Exact time may vary depending on the size of your squash.

STEP FOUR: When the squash is cool enough to handle, use a fork to scrape the flesh into a bowl. Set aside. 

For the Mushroom Zucchini Sauce:

STEP FIVE: In a large pot, heat olive oil over medium-high heat.

STEP SIX: Add the mushrooms and zucchini, stirring frequently 2-3 minutes, until they begin to soften.

STEP SEVEN: Stir in the garlic and thyme. Continue cooking 1-2 minutes, reducing heat if necessary to avoid burning the garlic.

STEP EIGHT: Reduce heat to low and slowly stir in the cream. Allow to simmer – but not boil – until heated through. Adjust seasoning to taste.

STEP NINE: Add the spaghetti squash (do this gradually as you may not use it all, depending on the size of your squash). Gently toss to coat. Sprinkle with parmesan cheese and serve warm.

More Mushroom Recipes You’ll Love!

• Polenta with Marsala Mushrooms
• Vegan Fettuccine Alfredo with Shiitake Mushrooms
• Sausage and Mushroom Pasta Bake
• Mozzarella Stuffed Mushrooms
• Asian Mushroom Rice

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Spaghetti Squash with Mushrooms and Zucchini

Roasted spaghetti squash tossed in a light and creamy mushroom zucchini sauce!

5 from 14 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American

Keyword: healthy, low carb, squash, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 213kcal

Author: Holly Gray

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Ingredients

• 1 spaghetti squash medium size
• 2 teaspoons olive oil separated
• Salt to taste
• Ground black pepper to taste
• 1 pound cremini mushrooms thinly sliced
• 1 medium zucchini thinly sliced into quarters
• 1 tablespoon garlic minced
• 1 teaspoon dried thyme leaves
• 1/4 cup heavy cream
• 1/3 cup Parmesan cheese shredded

Instructions

For the Spaghetti Squash:

• Preheat oven to 450°F. Slice squash lengthwise down the middle. Scoop out and discard the seeds.
• Rub the squash lightly with 1 tsp. olive oil. Season with salt and pepper to taste.
• Place the squash flesh side down on a baking sheet. Bake for 30 minutes or until the squash is fork-tender. Exact time may vary depending on the size of your squash.
• When the squash is cool enough to handle, use a fork to scrape the flesh into a bowl. Set aside.

For the Mushroom Zucchini Sauce:

• In a large pot, heat olive oil over medium-high heat.
• Add the mushrooms and zucchini, stirring frequently 2-3 minutes, until they begin to soften.
• Stir in the garlic and thyme. Continue cooking 1-2 minutes, reducing heat if necessary to avoid burning the garlic.
• Reduce heat to low and slowly stir in the cream. Allow to simmer – but not boil – until heated through. Adjust seasoning to taste.
• Add the spaghetti squash (do this gradually as you may not use it all, depending on the size of your squash). Gently toss to coat. Sprinkle with parmesan cheese and serve warm.

Nutrition

Calories: 213kcal | Carbohydrates: 25g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 190mg | Potassium: 928mg | Fiber: 5g | Sugar: 10g | Vitamin A: 681IU | Vitamin C: 15mg | Calcium: 201mg | Iron: 2mg

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