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Mushroom Spaghetti Squash is easy to make!

Mushroom Spaghetti Squash

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.
Course Dinner
Cuisine American
Keyword mushroom spaghetti squash
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people
Calories 147kcal
Author Cindy Gordon (Vegetarian Mamma)


  • 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
  • 1/2 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 1/4 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.
  • ENJOY!


Calories: 147kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Sodium: 66mg | Potassium: 812mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2330IU | Vitamin C: 22.5mg | Calcium: 87mg | Iron: 2.1mg