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 mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Italian
Servings 3 people
Calories 447 kcal
- 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.
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.
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