Roasted Spaghetti Squash with Parmesan Mushrooms
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
2 -3 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
American
Roasted Spaghetti Squash with Parmesan Mushrooms
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Healthy roasted spaghetti squash tossed with mushrooms, spinach, Parmesan, and garlic. An easy vegetarian recipe and gluten free dinner idea.
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Ingredients
- 1 medium spaghetti squash about 2 pounds
- 1 tablespoon extra-virgin olive oil plus additional for drizzling on squash
- 1 teaspoon kosher salt divided
- 16 ounces sliced cremini baby bella mushrooms
- 2 cloves garlic minced
- 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ cup minced fresh parsley plus additional for serving as desired
- 3 cups fresh spinach roughly chopped
- 4 ounces freshly grated parmesan plus additional for serving as desired
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Instructions
- Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
- Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet.
- Bake the squash until fork-tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium-high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
- Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.
Notes
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F until hot. You can also reheat leftovers in the microwave.
Nutrition Information
Show Details
Serving
1(of 2)
Calories
417kcal
(21%)
Carbohydrates
49g
(16%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
23mg
(8%)
Potassium
1919mg
(55%)
Fiber
11g
(44%)
Sugar
18g
(36%)
Vitamin A
6025IU
(121%)
Vitamin C
45mg
(50%)
Calcium
637mg
(64%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2-3 servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1(of 2) | |
| Calories | 417kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 23mg | 8% |
| Potassium | 1919mg | 41% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
| Vitamin A | 6025IU | 121% |
| Vitamin C | 45mg | 50% |
| Calcium | 637mg | 64% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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