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easy Spaghetti Squash with Mushroom and Spinach Cream Sauce
Milica

Spaghetti Squash with Mushroom and Spinach Cream Sauce

This spaghetti squash with mushroom and spinach cream sauce checks all the boxes for a cozy meal.
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Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

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 , thinly sliced baby bella, cremini, or button mushrooms
  • 3 garlic cloves, minced
  • 4 cups fresh spinach, roughly chopped
  • 1 can coconut milk or 1 ½ cups heavy cream 14 oz
  • 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

Method
 

Prepare the Spaghetti Squash
  1. 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.
  2. 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.
  3. Roast in the oven for about 40–45 minutes, or until the flesh becomes tender and easily shreds with a fork.
  4. While the squash roasts, you can move on to preparing the creamy mushroom and spinach sauce.
Cook the Mushrooms
  1. 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.
  2. The key here is not to overcrowd the pan, allowing the mushrooms to brown evenly.
  3. 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.
Add Garlic and Spinach
  1. 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.
  2. 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.
  3. 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.
Create the Creamy Sauce
  1. 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.
  2. If you’re using coconut milk, it will have a lighter, slightly sweet flavor, while heavy cream will create a richer and creamier sauce.
  3. 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.
  4. Let the sauce simmer on low heat while the spaghetti squash finishes roasting.
Shred the Spaghetti Squash
  1. 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.
  2. Be careful not to tear the skin if you want to serve the dish in the squash shell, which makes for a beautiful presentation.
  3. Once shredded, set the squash strands aside and get ready to assemble your dish.