Spaghetti Squash with Mushroom and Spinach Cream Sauce

Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium spaghetti squash; 1 tablespoon olive oil; 3 cloves garlic, minced; 2 cups cremini or baby bella mushrooms, sliced; 3 cups fresh spinach; 1 cup heavy cream; 1/3 cup grated Parmesan cheese; 1/4 teaspoon ground nutmeg (optional); Salt, to taste; Black pepper, to taste

Looking for a comforting, low-carb dinner that doesn’t skimp on flavor? This Spaghetti Squash with Mushroom and Spinach Cream Sauce brings all the richness of a creamy pasta dish, without the heaviness of traditional noodles. The spaghetti squash acts as a naturally gluten-free, tender base that soaks up the velvety sauce made from sautéed mushrooms, spinach, garlic, and a touch of cheese. Perfect for vegetarians and anyone wanting a lighter alternative, this recipe is both nourishing and indulgent.

Each forkful delivers earthy umami from the mushrooms and a pleasant bitterness from wilted spinach, all tied together with a luxuriously creamy texture. It’s an ideal weeknight dinner, meal prep favorite, or even a cozy date-night in. You get the satisfaction of comfort food with the added bonus of seasonal veggies and fewer carbs.

Preparation Phase & Tools to Use

To make Spaghetti Squash with Mushroom and Spinach Cream Sauce, a few key tools will make your life easier and your results more consistent:

Sharp Chef’s Knife: Essential for safely cutting the spaghetti squash in half. A dull blade will make this task harder and riskier.
Sturdy Baking Sheet: Needed for roasting the squash halves. This brings out their natural sweetness and softens the flesh perfectly.
Fork: For scraping out the roasted squash into beautiful spaghetti-like strands.
Large Skillet or Sauté Pan: Crucial for cooking the mushrooms and spinach and building the cream sauce.
Wooden Spoon or Silicone Spatula: Ideal for stirring without scratching your pan.
Small Saucepan (optional): If you prefer to make the cream sauce separately before combining with the veggies.

Having these tools prepped and ready will streamline the cooking process and help you achieve the perfect creamy texture and flavor in every bite.

Ingredients for the Spaghetti Squash with Mushroom and Spinach Cream Sauce

Spaghetti Squash: This is the heart of the recipe. Once roasted, its flesh pulls apart into pasta-like strands that act as a wholesome, low-carb base.
Cremini or Baby Bella Mushrooms: These mushrooms provide a rich, savory flavor and meaty texture that anchors the dish.
Fresh Spinach: Adds a fresh, slightly bitter contrast to the creamy sauce and contributes vibrant color.
Heavy Cream: Creates the velvety texture of the sauce and adds a comforting richness.
Garlic: Infuses the dish with a savory aromatic base and enhances the earthy mushroom flavor.
Olive Oil: Used to sauté the mushrooms and garlic while adding a smooth, fruity depth.
Parmesan Cheese: Melts into the sauce for added saltiness and umami, bringing the entire dish together.
Salt and Black Pepper: Essential seasonings that bring out the natural flavors of the ingredients.
Nutmeg (optional): A pinch adds a subtle warmth that complements the creamy elements beautifully.

How To Make the Spaghetti Squash with Mushroom and Spinach Cream Sauce

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Slice the squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily shredded with a fork.

Step 2: Sauté the Vegetables

While the squash is roasting, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until browned and softened. Add the garlic and sauté for another minute until fragrant.

Step 3: Add the Spinach

Toss in the fresh spinach and cook for 2-3 minutes, until wilted. Stir frequently to combine with the mushrooms and garlic.

Step 4: Make the Cream Sauce

Reduce heat to low and pour in the heavy cream. Stir well to incorporate. Let it simmer gently for 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in the Parmesan cheese and a pinch of nutmeg if using. Season with salt and pepper to taste.

Step 5: Assemble and Serve

Once the squash is done, use a fork to scrape the inside into spaghetti-like strands. Either plate the squash separately and spoon the creamy mushroom-spinach sauce on top or toss everything together in the skillet for a fully combined dish. Serve warm and enjoy immediately.

How to Serve and Store Spaghetti Squash with Mushroom and Spinach Cream Sauce

This dish is best served immediately while the cream sauce is silky and warm, coating the tender squash strands beautifully. You can serve it right in the roasted squash halves for a rustic, eye-catching presentation or plate it as a pasta-style dish. It pairs wonderfully with a crisp green salad or garlic bread if you want to add sides.

To store leftovers, transfer the squash and sauce mixture to an airtight container once it has cooled. It will keep in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to revive the sauce’s creamy texture. Freezing is not recommended, as the squash may become watery and the sauce may split.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Just make sure it’s fully thawed and squeezed dry before adding it to the skillet to avoid watering down the sauce.

Is there a dairy-free version of the sauce?

You can replace the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan for a dairy-free, vegan-friendly alternative.

How do I choose a ripe spaghetti squash?

Look for one that feels firm and heavy for its size with a hard, golden-yellow rind. Avoid any with soft spots or cracks.

Can I make the sauce ahead of time?

Absolutely. You can prepare the mushroom and spinach cream sauce a day in advance. Store it in the fridge and gently reheat it before combining it with freshly roasted squash.

What protein can I add to this recipe?

Grilled chicken, crumbled tofu, or chickpeas make excellent additions if you’re looking to boost the protein content without compromising the dish’s light and creamy character.

Want More Vegetarian Dinner Ideas?

If this Spaghetti Squash with Mushroom and Spinach Cream Sauce hit the spot, you might want to try other veggie-forward meals that bring flavor without fuss. Check out the hearty and comforting Hearty Tuscan Bean Soup—perfect for chilly evenings.

Craving something ultra-creamy? The Creamy Broccoli Cheddar Soup offers that cozy richness with vibrant greens. For a different kind of veggie delight, give the Crispy Air Fryer Sesame Cauliflower a spin—it delivers a satisfying crunch with a bold glaze.

If you’re in the mood for more Italian-inspired creations, the Delicious Beef Bowtie Pasta offers a heartier route (just swap beef for mushrooms if you’re staying vegetarian). And for a lighter but flavor-packed salad, the Italian Grinder Salad is brimming with texture and zest.

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If you make this Spaghetti Squash with Mushroom and Spinach Cream Sauce, let me know how it turned out in the comments. Did you add a protein? Did you roast the mushrooms extra golden? I’m always excited to hear how you make it your own.

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