Creamy Spaghetti Squash Vegetable Parmesan Saute

Name: Creamy Spaghetti Squash Vegetable Parmesan Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 large spaghetti squash, baked and seeds removed; 1 cup butter; 2 onions, chopped; 34 lb fresh mushrooms; 1 tablespoon fresh minced garlic (or to taste); 2 cups cauliflower florets; 1 cup frozen peas (do not defrost); 1 medium zucchini, sliced; 1 ½ cups whipping cream (unwhipped use only whipping cream not half and half); ½ cup chicken stock; salt and pepper; 1 teaspoon dried basil (or to taste); 1 red bell pepper, sliced (not chopped); 7 green onions, chopped (can use more or less); 15 cherry tomatoes (can use more); 2 cups grated parmesan cheese (or to taste)

Servings: persons

1 -2 large spaghetti squash, baked and seeds removed
1 cup butter
2 onions, chopped
34 lb fresh mushrooms
1 tablespoon fresh minced garlic (or to taste)
2 cups cauliflower florets
1 cup frozen peas (do not defrost)
1 medium zucchini, sliced
1 ½ cups whipping cream (unwhipped use only whipping cream not half and half)
½ cup chicken stock
salt and pepper
1 teaspoon dried basil (or to taste)
1 red bell pepper, sliced (not chopped)
7 green onions, chopped (can use more or less)
15 cherry tomatoes (can use more)
2 cups grated parmesan cheese (or to taste)

1
In a large frypan, melt butter.
2
Saute onions, mushrooms and garlic until soft (do not brown).
3
Add cauliflower, peas and sliced zucchini; stir to combine.
4
Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
5
Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
6
Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
7
Top immediately with the veggie mixture.
8
Sprinkle with more grated Parmesan cheese if desired.

2081

kcal

Calories

Fat

174

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 -2 large spaghetti squash, baked and seeds removed, 1 cup butter, 2 onions, chopped, 34 lb fresh mushrooms, and more.

Yes, Creamy Spaghetti Squash Vegetable Parmesan Saute falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Spaghetti Squash Vegetable Parmesan Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions