Spaghetti Squash with Mushroom Sauce

Pasta without... pasta as it is completely replaced by spaghetti squash. It is baked at first and then served with mushroom sauce in a delicious and healthy vegetarian dish.
By 6 years ago

 

 

Spaghetti Squash with Mushroom Sauce – a Pasta Dish… Without Pasta

 

I heard and read about spaghetti squash earlier and desperately wanted to check how it tasted. I also wanted to see if its flesh indeed looked like spaghetti.

So when I finally managed to buy it, I was excited.

And because it just happened that in my garden there were lots of porcini mushrooms growing (I couldn’t believe it myself how many of them we had this year!), I decided to make Spaghetti Squash with Mushroom Sauce.

After the squash was baked, I scrapped it with two forks and did indeed end up with strands. They were not as long as spaghetti, but they did look like noodles.

I served them just with the mushroom sauce and grated Parmesan, but the whole dish tasted delicious.

P.S. If you are just like me and love mushrooms too, you should try this Pasta with Chanterelles or a lighter option of Courgette Pasta with Mushrooms.

 

 

Spaghetti Squash with Mushroom Sauce

Agnieszka Weiner
Spaghetti squash served with a delicious wild mushroom sauce; fewer calories, lots of flavours.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 3 people
Calories 447 kcal

Ingredients
 
 

  • 1 spaghetti squash (weighing approx. 1 kg)
  • 500 g mushrooms (champignons or wild mushrooms)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 200 ml vegetable stock
  • 2 tsp dry thyme
  • 200 ml double cream
  • salt and pepper
  • grated Parmesan cheese to serve.

Instructions
 

  • Heat and oven to 180 Celsius degrees (fan oven).
  • Wash the pumpkin, cut in half and with a spoon, remove its seeds.
  • Place the halves skin side up on a baking tray covered with aluminium foil and bake for 30-40 min until the skin is soft and can easily be pierced.
  • Clean and slice the mushrooms.
  • Warm up the oil and butter on medium heat, add the mushrooms, raise the temperature and fry for 3 minutes.
  • Add the stock and cook everything on medium heat for 5 minutes.
  • Add the thyme, cream and seasoning and cook for 1-2 minutes longer.
  • When the pumpkin is baked through, scrap its flesh with 2 forks to get noodle-like strands.
  • Transfer the pumpkin to the frying pan with the sauce, stir it and adjust the seasoning. You probably will have to add quite a lot of salt and pepper, as the pumpkin has not been seasoned at all.
  • Serve with grated Parmesan.

Nutrition

Serving: 1portionCalories: 447kcalCarbohydrates: 31gProtein: 9gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 102mgSodium: 389mgPotassium: 934mgFiber: 7gSugar: 13gVitamin A: 1652IUVitamin C: 11mgCalcium: 136mgIron: 3mg
Keyword spaghetti squash recipes, spaghetti squash with mushroom sauce
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