Easy Roasted Spaghetti Squash with Mushrooms: A Perfect Vegetarian and Gluten-Free Dish

If you’re looking for a healthy and delicious alternative to pasta, roasted spaghetti squash is a fantastic option. Not only is it low in carbs, but it’s also rich in nutrients like vitamins A, C, B-vitamins, potassium, and omega-3 fatty acids. It even has fewer calories than regular pasta, making it a great choice for a light meal. Adding mushrooms and a creamy Parmesan sauce makes this dish absolutely irresistible!

Why Choose Spaghetti Squash? Spaghetti squash is packed with health benefits. It helps regulate blood sugar, reduces inflammation, and may prevent cardiovascular issues and premature aging. It’s a nutritious vegetable to incorporate into your fall menu and offers a delightful way to enjoy a wholesome meal.

Roasted Spaghetti Squash with Mushrooms: The Perfect Comfort Food The mild flavor of roasted spaghetti squash pairs beautifully with a savory mushroom stuffing, flavored with roasted garlic, sage, and a creamy Parmesan sauce. It’s an easy-to-make dish with a balance of flavors that makes it the perfect vegetarian meal, providing plenty of nourishment for any time of the year. Serve it in individual “boats” for a fun and impressive presentation!

How to Make Roasted Spaghetti Squash with Mushrooms

Ingredients

• 1 medium-sized spaghetti squash

• 1 head of garlic

• 2 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

• 1 medium-sized shallot

• 300 grams (10 oz) crimini mushrooms

• 1 tablespoon chopped sage + fresh sage for garnish

• ½ cup crème fraîche

• 3 tablespoons milk

• ½ cup shredded Parmesan cheese (or any hard cheese), divided

Instructions:

1. Prepare the Squash and Garlic
   Preheat the oven to 400°F (200°C). Cut the spaghetti squash lengthwise and scoop out the seeds. Cut off the top of the garlic head, exposing the cloves. Drizzle the garlic with olive oil, sprinkle with salt and pepper, and wrap it in foil. Grease a baking pan with a little olive oil and place the squash halves cut-side down. Roast both the squash and garlic for about 40 minutes, or until the squash is tender when pierced with a fork.

2. Make the Stuffing
   While the squash is roasting, prepare the stuffing. Finely chop the shallot and slice the mushrooms. In a skillet, heat some olive oil and sauté the shallots over medium heat until translucent. Add the mushrooms and chopped sage, cooking until golden brown (about 7 minutes). Set aside. In a bowl, mix crème fraîche with milk, then stir in shredded Parmesan (reserving some for topping), salt, and pepper. Once the mushrooms have cooled, add them to the bowl. Peel the roasted garlic and mash it with a fork, adding it to the stuffing mixture.

3. Assemble and Bake
   When the spaghetti squash is done, scrape the flesh into strands using a fork. Remove about 1/3 of the strands from each half and place them aside. Fill each squash “boat” with half of the stuffing mixture and top with the remaining Parmesan cheese. Return to the oven and bake for another 10 minutes, until the cheese is melted and bubbly.

4. Serve and Enjoy
   Once out of the oven, season with salt and pepper to taste, and garnish with fresh sage leaves. Serve this delicious roasted spaghetti squash with mushrooms as a hearty vegetarian main dish.

Nutritional Information:

• Servings: 2

• Calories: 649 kcal per serving

This simple yet flavorful dish is ready in about an hour, perfect for a cozy dinner or a satisfying lunch. It’s a beautiful, wholesome choice for those looking to enjoy a healthy meal that’s both nourishing and satisfying!