Spaghetti Squash with Goat Cheese and Mushrooms
User Reviews
4.8
44 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
3 servings
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Calories
255 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Spaghetti Squash with Goat Cheese and Mushrooms
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Spaghetti Squash with Mushrooms, Spinach, and Goat Cheese is gluten-free and low-carb, flavored with maple syrup, and can be served in the squash shell.
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Ingredients
- 1 medium spaghetti squash
- 2 Tbsp olive oil divided, 30 mL
- 8 oz button mushrooms 225 g
- 1 Tbsp soy sauce 15 mL
- 1 tsp maple syrup 5 mL
- ½ tsp liquid smoke
- ¼ cup wine red or white
- 3 cups spinach 100 g, fresh
- 2-4 oz goat cheese 55 to 110 g, fresh
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut* spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 Tbsp of olive oil, then rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork.
- Roast: Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip over and allow to cool enough to touch.
- Mushrooms: Meanwhile clean and slice mushrooms into ¼ inch thick slices. In a large bowl, stir together remaining oil, soy, maple, and liquid smoke. Stir in the mushrooms, tossing to evenly coat. Transfer to a large saute pan and cook over high until soft and lightly browned, about 10 minutes (drain excess water while cooking if needed to help them brown).
- Wine + Spinach: With the heat still on, add the wine to the pan of mushrooms, stirring until it evaporates. Add the spinach, stirring until it wilts down. Remove from heat.
- Spaghettify: Use a fork to scrape strands from the inside of the spaghetti squash. (If serving in the shells, leave about ¼ inch of flesh in the squash to support your bowls.)
- Assemble: Add spaghetti squash noodles and goat cheese to the pan of mushrooms, stirring to evenly combine. Serve warm, topped with salt, pepper, and crushed red pepper flakes.
Notes
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- *Cutting the squash: Cut horizontal for longer spaghetti strands. Cut lengthwise for prettier presentation when serving the mac and cheese in the squash shell.
Nutrition Information
Show Details
Serving
1serving
Calories
255kcal
(13%)
Carbohydrates
15.7g
(5%)
Protein
10.2g
(20%)
Fat
17.2g
(26%)
Saturated Fat
6.2g
(31%)
Cholesterol
20mg
(7%)
Sodium
418mg
(17%)
Potassium
598mg
(13%)
Fiber
1.5g
(6%)
Sugar
3.4g
(7%)
Calcium
234mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 255kcal | 13% |
| Carbohydrates | 15.7g | 5% |
| Protein | 10.2g | 20% |
| Fat | 17.2g | 26% |
| Saturated Fat | 6.2g | 31% |
| Cholesterol | 20mg | 7% |
| Sodium | 418mg | 17% |
| Potassium | 598mg | 13% |
| Fiber | 1.5g | 6% |
| Sugar | 3.4g | 7% |
| Calcium | 234mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
44 reviews
Excellent
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