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Spaghetti Squash with Goat Cheese and Mushrooms
4.8 from 44 votes

Spaghetti Squash with Goat Cheese and Mushrooms

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.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 3 servings
Calories: 255 kcal
Course: Main Course
Cuisine: Mediterranean, American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.)
  6. 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

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: 3 servings

Amount Per Serving

Calories 255

% 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.