As the weather cools down, there’s nothing better than a warm, comforting dish that nourishes both body and soul. This spaghetti squash with mushroom and spinach cream sauce checks all the boxes for a cozy winter meal.
The earthy flavor of mushrooms pairs perfectly with the creamy richness of coconut milk (or cream), while the garlic-infused spinach adds an extra layer of flavor.
Whether you’re following a vegetarian, gluten-free, or dairy-free diet, this recipe brings the satisfaction of pasta without the heaviness. Let’s dive in and create a meal that’s as delicious as it is wholesome.
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Why Spaghetti Squash?
Spaghetti squash is a fantastic alternative to traditional pasta. Once cooked, its flesh shreds into spaghetti-like strands, offering a lower-carb and nutrient-dense base for sauces and toppings. It’s naturally gluten-free and provides fiber, vitamin C, manganese, and other essential nutrients. With its mild flavor and slightly sweet taste, spaghetti squash is perfect for soaking up rich sauces, making it an ideal pairing for the creamy mushroom and spinach sauce in this recipe.
Ingredients You’ll Need:
For the spaghetti squash:
- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper to taste
For the mushroom and spinach cream sauce:
- 2 tablespoons olive oil or butter
- 3 cups mushrooms (baby bella, cremini, or button mushrooms), thinly sliced
- 3 garlic cloves, minced
- 4 cups fresh spinach, roughly chopped
- 1 can (14 oz) coconut milk or 1 ½ cups heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor without dairy)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Begin by cutting the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. If you’re having trouble cutting through the squash, microwaving it for about 5 minutes can help soften it.
Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place the squash halves face-down on a baking sheet lined with parchment paper or aluminum foil. Roast in the oven for about 40–45 minutes, or until the flesh becomes tender and easily shreds with a fork.
While the squash roasts, you can move on to preparing the creamy mushroom and spinach sauce.
Step 2: Cook the Mushrooms
Heat the olive oil or butter in a large skillet over medium heat. Once the oil is shimmering, add the sliced mushrooms to the pan. Sauté the mushrooms for about 6–8 minutes, stirring occasionally, until they become golden brown and begin to release their juices. The key here is not to overcrowd the pan, allowing the mushrooms to brown evenly.
To intensify the mushroom flavor, add a pinch of salt early in the sautéing process. Salt helps draw out the moisture from the mushrooms, giving them that deep, umami-packed taste.
Step 3: Add Garlic and Spinach
Once the mushrooms have browned, stir in the minced garlic and cook for another 1–2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
Next, toss in the chopped spinach. If your skillet is too small, you can add the spinach in batches, allowing each handful to wilt before adding more. Stir the spinach into the mushroom mixture until it wilts completely and softens, about 3 minutes. Adding a dash of salt at this stage helps season the spinach as well.
Step 4: Create the Creamy Sauce
Now, it’s time to make the sauce. Pour the coconut milk (or heavy cream) into the skillet with the mushrooms and spinach. Stir in the dried thyme and red pepper flakes for an added burst of flavor. Simmer the mixture for about 5 minutes, allowing the sauce to thicken slightly. If you’re using coconut milk, it will have a lighter, slightly sweet flavor, while heavy cream will create a richer and creamier sauce.
For a cheesy, umami flavor without the dairy, you can add nutritional yeast at this point. Nutritional yeast has a nutty, cheese-like taste and boosts the overall flavor of the sauce, especially for those following a dairy-free diet. Season the sauce with salt and pepper to taste.
Let the sauce simmer on low heat while the spaghetti squash finishes roasting.
Step 5: Shred the Spaghetti Squash
By now, your spaghetti squash should be tender and ready to come out of the oven. Let the squash cool slightly so you can handle it comfortably. Using a fork, gently scrape the flesh of the squash to create long, spaghetti-like strands. Be careful not to tear the skin if you want to serve the dish in the squash shell, which makes for a beautiful presentation.
Once shredded, set the squash strands aside and get ready to assemble your dish.
Step 6: Combine and Serve
To serve, you have two options: either mix the spaghetti squash strands directly into the skillet with the mushroom and spinach cream sauce, or spoon the sauce over the squash strands individually on each plate.
For a more elegant presentation, you can serve the squash inside its shell, topping it with generous amounts of the creamy mushroom and spinach sauce. Garnish the dish with freshly chopped parsley and an extra sprinkle of red pepper flakes for added heat if desired.
Final Thoughts
This spaghetti squash with mushroom and spinach cream sauce is the perfect blend of comfort food and healthy eating. The creamy sauce satisfies cravings for richness, while the spaghetti squash provides a light, nutritious alternative to pasta. Whether you’re looking for a weeknight dinner, a healthy vegetarian meal, or something warm and cozy to enjoy during the winter months, this recipe fits the bill. Plus, it’s versatile—feel free to add your own twist with extra herbs, spices, or even some toasted nuts for crunch!
So the next time you’re in the mood for a comforting, hearty vegetarian dinner, give this spaghetti squash recipe a try. With its rich flavors, creamy sauce, and the health benefits of mushrooms and spinach, it’s sure to become a winter favorite.
