Roasted Spaghetti Squash w/ Mushrooms

spaghetti squash with mushrooms

TEXT MESSAGE BETWEEN HUSBAND & WIFE:

Husband: What’s for dinner?

Wife: Spaghetti squash w/ mushrooms

Husband: K. be home in 15.

spaghetti squash with mushrooms

After texting his wife, husband drives home with the thought of digging into a big bowl of creamy/carb dense spaghetti with mushrooms & a full glass of wine. When husband walks up to the kitchen table, he looks deflated after realizing he’s been duped AGAIN with spaghetti squash! Why does his wife always try to pull a fast one? Doesn’t she know he’s not vegetarian?

spaghetti squash with mushrooms

Knowing this might be the case, wife plans ahead and makes a small batch of garlic bread to compensate for the lack of carbs. Turns out husband (a carb lover who doesn’t love mushrooms) actually enjoys this Roasted Spaghetti Squash with Mushrooms recipe. Wife is satisfied with the dinner she concocted and is happy she is able get a huge bowl of vegetables into her husband’s belly. Good wives know that the key to a man’s heart is through garlic bread.

And we’re off!

Roast a spaghetti squash. It’s easy!

spaghetti squash with mushrooms

Now let’s enhance it. Gather your ingredients.

spaghetti squash with mushrooms

Golden raisins make an appearance. If you don’t like raisins, don’t use them!

spaghetti squash with mushrooms

Slice up the shrooms.

spaghetti squash with mushrooms

Get the shrooms in a pan.

spaghetti squash with mushrooms

Brown those shrooms! Add in crushed red pepper flakes & garlic.

spaghetti squash with mushrooms

Cook for a minute, then add in your golden raisins. Put the lid on!

spaghetti squash with mushrooms

Shred the squash. Instant spaghetti.

spaghetti squash with mushrooms

Chop up the herbs.

spaghetti squash with mushrooms

Add the herbs & Parmesan to the squash & mushroom mixture. STIR.

spaghetti squash with mushrooms

Put some on a plate. Add a lil extra parsley & Parm on top.

spaghetti squash with mushrooms

You should eat some garlic bread. You know…to balance things out.

Roasted Spaghetti Squash with Mushrooms

serves 4

  • 1 medium spaghetti squash, halved
  • 4 tablespoons extra virgin olive oil
  • 8 oz. button mushrooms, sliced
  • 1 clove garlic, minced
  • red pepper flakes
  • 1/4 cup golden raisins
  • 1/4 cup fresh Italian parsley, roughly chopped
  • 1/4 cup fresh basil, roughly chopped (about 8-10 leaves)
  • 1/2 cup Parmesan cheese, freshly grated
  • kosher salt & fresh cracked pepper

Preheat oven to 400F. Rub spaghetti squash halves with 1 tablespoon olive oil, sprinkle with salt & pepper and place on a baking sheet cut side up. Roast for 30 minutes, flip squash and roast for another 30 minutes, or until tender.

Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium high heat. Add the mushrooms and cook, stirring occasionally til brown, 5-6 minutes. Add a pinch of red pepper flakes and garlic, cooking for about a minute. Turn the heat off, add the golden raisins to the pan and cover with a lid.

When the spaghetti squash is done, let cool for 5 minutes. With a fork, shred the meat of the squash and place it directly into the pan of mushrooms. Add the Parmesan, parsley, basil, and remaining tablespoon of olive oil. Stir well to combine. Season with salt & pepper and serve.

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81 Comments

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  • November 9, 2011

    Why haven’t I baked spaghetti before? I am too Italian, too traditional, I have to start thinking out-of-the-box more! Love the recipe and the final result looks yummi, extra yummi!

  • November 9, 2011

    You are one clever wife! I love it! I might need to add some bacon to sneak it past my boyfriend but it looks wonderful!

  • November 9, 2011

    So creative! This looks great. The only squash they seem to have in Japan is buttercup…which is great, but I sure miss spaghetti and the other varieties!

  • November 9, 2011

    Sending a link to my mister so he knows that he isn’t alone and I’m not the only wife in the world who tries to get her guy to eat some veggies! Sounds delicious :)

  • November 9, 2011

    Spaghetti squash is so magical! this looks amazing.

  • November 9, 2011

    Hahaha I pull the fast one on my man all the time. This dish is my kind girl food. Love it!

  • November 9, 2011

    definitely gonna make this one! maybe even today. it looks delicious! that story is so me and john!

  • November 9, 2011

    clever lady! I love it when I trick my husband into eating something he thinks he won’t like…I always give myself a mental high-five and sometimes make him actually high-five me. you totes deserve to be fived for this one!

  • Morgan
    November 9, 2011

    Stupid question, but when you say “flip squash” you mean you put them cut side down for the second 30 minutes, right?

    Thanks,
    -Spaghetti squash newbie

  • November 9, 2011

    Holy Mother of God, that looks awesome! It’s paleo (kinda)…I’m making it.

    • Amanda
      November 11, 2011

      My thoughts exactly

  • November 9, 2011

    I trick my husband all the time into not eating meat and eating tons of veggies. But I never lie to him, I always tell him, it’s his fault he doesn’t listen lol.

  • November 9, 2011

    Oh husbands and their aversion to healthy food! My husband is generally skeptical when I cook vegetarian for him too–but I always come through! I’m surprised about the texting since you said on the podcast that he generally doesn’t. Do you watch Tough Love Miami? Well the host guy Steve says men use text messaging for logistics, and usually that’s about it! YOur husband’s texting to find out about dinner made me think of that!

  • November 9, 2011

    wow, this came in the nick of time!!! i just recvd as a gift, one giant arse spaghetti squash, it is roasted with no place to go…… well, it’s got a date with mushrooms and herbs…
    thank you!!!!

  • November 9, 2011

    This looks amazing, Tracy! I can’t wait to make it.

  • November 9, 2011

    In our house my husband was the one to take the vegetarian leap and I, muttering and cursing under my breath, reluctantly followed. It’s all good now though. ;)

    Gotta love that spaghetti squash! Can’t wait to make this recipe.

    xo
    cortnie

  • November 9, 2011

    I love using spaghetti squash instead of pasta every once and a while. It’s so versatile. And although you might be missing the pasta in this dish, you certainly are not missing flavour!
    - Brittany

  • November 9, 2011

    This looks so good! I’ve never made spaghetti squash, but if it can make your carb-loving husband a fan thenI know I’d love it.

    Whoa x infinity. I’m officially really hungry.

  • November 9, 2011

    Hilarious! and delish.

  • courtneylaurel
    November 9, 2011

    Sooo, I’ve been having a kind of bummer of an afternoon. Then I read your post. I remembered I have boomers in the kitchen. I’m now so jazzed for tomorrow, just for the cookin’ and the eatin’. Thanks.

  • November 9, 2011

    I’m so going to make this, Tracy! I haven’t had spaghetti squash in ages (though I always seem to buy other squash). Bookmarked!

  • November 9, 2011

    YUM. Just saw your tweet about this…my vegetarian sister’s husband is a paleo guy, so I will share this with her! The parmesan technically makes it not paleo, but obviously she can just add it to her plate and not the whole dish. He’d probably eat this as a side with meat!

    Oh yeah, and I want this, too!

    • November 9, 2011

      Yeah! I just realized that. WOOOOPS. It would still be good w/o Parm.

  • November 9, 2011

    I should try this dish because 1) it looks and sounds delicious and 2) my husband hates veggies and especially mushrooms but if it worked for yours, it might work on mine!!

    • November 9, 2011

      if he HATES mushrooms, that might be tricky. My husband is OK with them. He definitely wouldn’t CHOOSE to eat them if I didn’t force them upon him ;)
      You could always make without the shrooms and add butter. It’s super good that way.

      • November 9, 2011

        Butter is always good and he wouldn’t definitely go for that. Thanks for the suggestion!

  • November 9, 2011

    Looks great! I’ve always been hesitant about spaghetti squash, but I think I may have to take the plunge! The flavors look amazing and it’s healthy, too.

    Oooh, you could add toasted pine nuts to this for protein, too.

  • November 9, 2011

    This sounds really yummy! I have a spaghetti squash on my shelf just waiting to to be made into something amazing, I may have to give this a go.

  • November 9, 2011

    I just stumbled and found your blog the other day. I have been following joy the baker for some time and saw her link to you. I absolutely love your blog and recipes. I totally saw the one about the cleanse and I am going to give that a try. I love how you were very detailed with the whole process. I am a bit nervous to try it as I have an 11 year old who watches everything I eat and there will be questions! Have you tried Juice to You? They are located in SF and they do cleanses as well.

    I love this recipe and plan on making it this weekend. We love pasta dishes in my house!

  • November 9, 2011

    this looks amazing. i might exclude the raisins if i tried it.

    thanks for the recipe :) I’m sure even my picky, steak loving bf would like it!

  • November 9, 2011

    I’m soooo going to pull this one on my husband, even though I’m pretty sure how it will end up. Him with a frozen pizza and me with the rest. That works for me.

  • November 9, 2011

    oh, i love the addition of the golden raisins! very sneaky and perfect with the mushrooms!

  • November 9, 2011

    I made SS tonight for the hubs and he loved it. I am vegetarian and he is not but he eats vegetarian at home for every meal. SS is so YUMMY! My Hubs loves him some veggies.

  • November 9, 2011

    realy want to try it…
    thanks for shared
    happy cooking and sharing :-)

  • kmarie
    November 10, 2011

    I just bought everything yesterday to make this recipe today, and I cannot wait! I’ll probably eat it the next day for breakfast and lunch, too. Spaghetti squash is underrated!

    • November 10, 2011

      Yay! Let me know how it goes!

  • November 10, 2011

    This looks incredible! I don’t eat dairy, but I bet if I substituted some toasted panko bread crumbs with garlic it would still be crazy good. Spaghetti squash is definitely on the menu this weekend!

    • November 10, 2011

      Panko! Sounds great!

  • November 10, 2011

    There is no way I could get this one over on my “man friend”… he is super bonkers when it comes to shrooms. But this will be a healthy happy single girl dinner for me very soon!

    • November 10, 2011

      Ahh dang. You can always make it without! Add some meatballs and pasta sauce. MAN FOOD!

  • November 10, 2011

    My boyfriend and I love eating vegetarian food. He’s more of a health freak than I am, definitely. So I’m totally going to try this out on him! Thanks for the recipe Tracy!

  • November 10, 2011

    i made this last night…FANTASTIC!!!! thanks shutterbean…!

  • November 10, 2011

    My husband thankfully like spaghetti squash, but he doesn’t view it as spaghetti replacement so much as half of dinner. The other half is made up of something protein/carb heavy. I’ve taught him to classify his meals by food groups – half should be veggie. So it’s good that he’s trained (;p) but bad that he lumps this dish into just a vegetable side. Hehe.

  • November 10, 2011

    I love spaghetti squash and am always looking for new ways to make it! This looks so flavorful and delis!

  • November 11, 2011

    I can’t get Randy to eat spaghetti squash. Maybe it’s because the couple of times I did try to make it, I undercooked it. Even I will admit it was not good. So even if I mention it he makes a face. I’m going to try again!

  • November 12, 2011

    Just made this. Obsessed. (Didn’t have leeks…used kale and leeks.) Holy god. xox

  • kmarie
    November 13, 2011

    we just finished eating this along with some green beans sauteed with garlic–super good–thanks, tracy!

  • November 13, 2011

    Shuuuuuuuummmmy.
    i just made spaghetti squash a few weeks ago and it reminded me how much i like it. this is FOR SURE going into my “ones to try” file. Mmmm…..

  • Patty
    November 14, 2011

    I’m making this for dinner right now! Lets see what my anti mushroom 14 yr old son says about this meal :-)

  • Karmen
    November 15, 2011

    wowsa. double wowsa. I made this tonight and could not stop eating it! Thanks so much for the recipe – I only used 1/2 the squash so will be running out to buy more ‘shrooms so I can do it w/ the other half tomorrow. the golden raisins are the key I think. just the right hint of sweet in this oh-so-savory dish. keep it coming!!!

    • November 15, 2011

      Awesome, Karmen! I’m so glad you enjoyed it!!!

  • November 22, 2011

    I have all the ingredients in the fridge! I can’t wait to try this one.

  • jenny
    November 23, 2011

    I’ve made this twice now and enjoy it more each time. such a great, filling, TASTY main dish for us veggie-types, and easy enough to serve alongside clucking things for my omnivore friends. another great recipe, tracy! thank you!

  • Aimee
    December 1, 2011

    Okay… I know this is supposed to be veg-friendly, but I strayed. I used both cremini and shitake mushrooms as well as pancetta. Someone also left some frozen stuffed mushrooms in my freezer, so I used those too. As well as some Tabasco spicy teriyaki sauce (just a few dashes). SO TASTY! I’m going to have to write this down and make it again. Thank you for the inspiration!

  • December 2, 2011

    Love the blog. Love the podcast. How did you cut your squash in half? My wrists hurt just looking at it. Thanks!

  • Victoria
    March 8, 2012

    I made this for dinner tonight and it was AWESOME! Thanks for the fantastic recipe!

  • Jenny
    July 20, 2012

    I used to work a Houston’s and we had a recipe similar to this an I was hoping this would recreate it…sure enough it tasted the same if not better (I’m a bit biased but I made it). My boyfriend was scratching his head when I brought home and cut open the squash…he specifically said “how are you going to make spaghetti out of that?” couldn’t help but get a good kick out of his reaction when he went back for thirds!!! It was fantastic!! Thanks for the recipe, it’s nice to see recipes where it’s not used as a pasta substitute because it’s so delicious with a few ingredients!

    • Tracy
      July 20, 2012

      YESSS!!! I was soo addicted to that dish that I had to recreate it! I’m still working on perfecting the kale salad they have right now.

  • October 13, 2012

    Hmm what to do when you are craving this dish but quickly realized that all the basil froze in the first frost last night?! My sage and parsley survived….think that will work ok?

    • Tracy
      October 13, 2012

      sage & parsley would be great too! add some nuts! make it hearty.

      • October 13, 2012

        Oh great idea! Kale salad with pomegranate vinaigrette on the side. Thank you – this will be a great date night in!!!

  • October 17, 2012

    SO SO DELISH! I added onion and red pepper, plus extra parsley and basil. Yum yum yum yum!

    How does this freeze? There’s a lot of liquid and I’d hate to ruin such a wonderful dish.

    • Tracy
      October 17, 2012

      I’m not sure but I’m pretty sure it would have a lot of liquid.

  • Mary A
    December 9, 2012

    Loved it! I did it the lazy man’s style and didn’t add any herbs, pepper or raisins.

  • May Ruth Faust
    September 20, 2013

    Hi – In Norway it is impossible to find Spaghetti squash. So we planted some, but too late I am afraid. Summer is over. I tried helping the small Spaghettisquashes off the ground, and one broke off. It weighs 330 grams. Anyone know if this is an OK size to eat?

    Anyone know if they will survive outside if there is frost? This morning the thermometer showed only 4 degress Celsius…

    Thanks for any replies!

  • Sheri
    October 22, 2013

    I bought a SS today and went right to your blog and found this recipe – it looked sooo good! I added 1/4 lb of Italian sausage (browned in skillet before mushrooms) and it is really good! Thank you!

    • Tracy
      October 22, 2013

      It’s super good with sausage! I’m gonna have to make up another recipe. YAY!

      • Sheri
        October 23, 2013

        It was really good with the italian sausage but I think a sausage with a stronger fennel flavor would definitely boost the flavor, just sayin’…!

  • Roula-Maria
    November 12, 2013

    Thanks for the sharing the recipe! I was searching for something to make with my spaghetti squash, and I came across your recipe. I made it at home, except that I gratinated the mixture (with some low fat cream and mozzarella), and baked it in the oven (and added a drop of truffle oil, which greatly enhanced the taste. It was great, thanks for the inspiration :)

    • Tracy
      November 13, 2013

      YES YES YES YES. The truffle oil is like the best idea ever

  • Megan Rose
    December 18, 2013

    This came out amazing! Thank you for the recipe, my 3 and 1 1/2 year old kids even loved it, mushrooms and all. And we didn’t even need garlic bread ;)

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