Spaghetti Squash is common during the fall and can provide a hearty spaghetti-style meal. Mushroom Spaghetti Squash brings some delicious earthy undertones to your table and is a great plant-based option for cold nights.
This vegetarian spaghetti squash recipe will be a dinner time favorite this season.
If you’ve never cooked vegan spaghetti squash, it’s time that you start right now. This is one of those dishes that you may be a bit “leary” of at first, but once you make it and try it, you’ll be hooked. This is the top-notch of vegan spaghetti squash recipes!
What does Spaghetti squash taste like?
Great question. I don’t know if there is really a taste, per so. But what I will say is that I love spaghetti squash and one of the biggest reasons why is because it takes on the flavor of whatever you’re cooking with it.
If you’re cooking it up in olive oil, it’ll have that as a flavor. Same with coconut oil or anything else. And if you find that it still needs to have a bit of taste, you can season it easily with salt and pepper, too.
I promise this is one recipe you won’t want to wait to try.
How Do You Cook a Spaghetti Squash?
Yesterday, I shared how easy it is to roast a spaghetti squash on a baking sheet. Cooking spaghetti squash is really not that hard once you know how. We love to eat this dish year-round but have it often throughout the fall and winter when spaghetti squash is quite plentiful.
If you find a great deal on spaghetti squash in the fall, stock up and store them in a cool place. We store ours in our basement pantry and enjoy them throughout the winter!
There are so many ways to eat spaghetti squash, I find different ways to cook it each year. The easiest thing to do with spaghetti squash is to use it in place of pasta in all of your favorite recipes!
Add tomato sauce and you have a low carb, gluten free Italian style dinner. That sounds delicious!
For this dish, we aren’t using tomatoes, but another combination of veggies that I enjoy with pasta: Mushrooms, Onion, and Spinach.
Mushrooms are fungi! So they are in a space all their own, set apart from plants and animals. The body of a mushroom stores nutrients. Mushrooms are nutritious. They are a good source of B vitamins. It is said that they rank the highest among vegetables when it comes to protein.
For more of my vegetarian and vegan squash recipes, see How to Roast Butternut Squash or Air Fryer Acorn Squash. Visit the recipe index for even more vegetarian and gluten-free recipes!
Looking for a low carb option? Give this Stuffed Spaghetti Squash Lasagna Boats a try!
Vegan Spaghetti Squash Option
If you need to make this dish dairy-free or vegan you can omit the cheese or use a dairy-free option. Try nutritional yeast in place of the cheese, and add some crushed red pepper for flavor.
I also used flat leaf fresh parsley in this dish. The mushrooms really add a deep earthiness to this dish. I just love mushrooms, and I especially love mushrooms with spaghetti squash.
Fresh herbs can be tough to find in the winter months. If you grow your own herbs outside in the summer, you can keep some of your plants and move them to smaller containers to grow inside for the winter months.
As long as you have the sunshine you should be good. Sunshine makes everything good, right?
How to make Mushroom Spaghetti Squash:
Heat oven to 375 degrees F.
Wash the outside of the spaghetti squash. Slice in half long ways. Remove seeds. Place squash face down into a 9X13 pan, fill with ¼ inch of water. Bake for 45 minutes or until a knife and early cut squash skin. Using a fork, scrape the insides of the squash. It should come out like spaghetti.
In a skillet over medium heat, warm the olive oil. Saute the onion and mushrooms until soft.
Toss the spaghetti squash with the cooked onions and mushrooms. Gently, mix in the parsley and spinach.
Garnish with cheese.
Pin this vegan spaghetti squash recipe for later
I bet you are getting hungry? I know I am...let's check out this recipe!
Mushroom Spaghetti Squash
- 1 medium sized spaghetti squash
- 1 T olive oil
- 1 small onion diced
- 8 oz of white button mushrooms sliced
- 8 oz of portabella mushrooms sliced
- ½ cup fresh flat leaf parsley diced
- 2 c fresh spinach diced
- Parm cheese for garnish
- Heat oven to 375 degrees F.
- Wash the outside of the spaghetti squash. Slice in half long ways. Remove seeds. Place squash face down into a 9X13 pan, fill with ¼ inch of water. Bake for 45 minutes or until a knife and early cut squash skin. Using a fork, scrape the insides of the squash. It should come out like spaghetti.
- In a skillet over medium heat, warm the olive oil. Saute the onion and mushrooms until soft.
- Toss the spaghetti squash with the cooked onions and mushrooms. Gently, mix in the parsley and spinach.
- Garnish with cheese.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
Let's talk! Leave me a comment telling me your experience with spaghetti squash! Have you ever made it? What do you like to add to your squash?
Wow, this looks so yummy. I would like to make a creamy sauce to top this off, with that new kitchen aid that you are giving away. For dessert, homemade, G-free brownies. Can I top the brownies with fresh whipped creme? This looks really delicious! I am really glad that I found your site/blog.
Yay for the kitchenaid!
I love spaghetti squash and saute mine with mushrooms and onions also. I leave off the cheese however, and sprinkle with garlic powder. It's delicious! We stock up on them in the fall and winter months, but fond them a lot in the summer months also. It's really delicious!
That sounds delicious!