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An image of Spaghetti Squash with Mushroom Sauce in a white bowl, on a white towel, on a wooden floor.

Spaghetti Squash with Mushroom Sauce

Agnieszka Weiner
Spaghetti squash served with a delicious wild mushroom sauce; fewer calories, lots of flavours.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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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