Roasted Spaghetti Squash with Herb Mushroom Sauce

Name: Roasted Spaghetti Squash with Herb Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Medium Spaghetti Squash (about 3-4 Pound Size), Cut In Half Lengthwise; 3 Tablespoons Grass Fed Butter; 3 Tablespoons Extra Virgin Olive Oil; 1/2 cups Finely Chopped Shallots; 3 Large Portobello Mushrooms, Stems Removed, Cut Into 1/2-inch Thick Slices And Each Slice Halved; 6 Large Cremini Or White Button Mushrooms, Cut Into 1/4-inch Slices; ⅓ cups Dry White Wine; ⅓ cups Chicken Broth; 2 Tablespoons Minced Fresh Italian Parsley; ⅛ teaspoons Fresh Thyme; 1 dash Heavy Cream (optional); Sea Salt And Freshly-ground Black Pepper, To Taste

Servings: persons

1 Medium Spaghetti Squash (about 3-4 Pound Size), Cut In Half Lengthwise
3 Tablespoons Grass Fed Butter
3 Tablespoons Extra Virgin Olive Oil
1/2 cups Finely Chopped Shallots
3 Large Portobello Mushrooms, Stems Removed, Cut Into 1/2-inch Thick Slices And Each Slice Halved
6 Large Cremini Or White Button Mushrooms, Cut Into 1/4-inch Slices
⅓ cups Dry White Wine
⅓ cups Chicken Broth
2 Tablespoons Minced Fresh Italian Parsley
⅛ teaspoons Fresh Thyme
1 dash Heavy Cream (optional)
Sea Salt And Freshly-ground Black Pepper, To Taste

1
Preheat oven to 450 F.
2
Slice squash in half lengthwise.
3
Pierce the outside of the squash with a fork in a few spots.
4
Place squash in an oven-proof pan, cut side facing down.
5
Roast for 50-70 minutes or until squash is tender and falls away in strings like spaghetti when you run a fork down it.
6
Meanwhile heat butter and oil in large skillet over medium heat.
7
Add shallots and saute for about 5 minutes, until golden.
8
Add mushrooms and saute about 5 minutes, until soft.
9
Stir in wine and chicken broth and cook until liquid has reduced to about 6 tablespoons.
10
Stir in parsley and thyme.
11
If you want to get fancier, add a splash of heavy cream here and stir until heated through.
12
Season with salt and pepper to taste.
13
Run a fork around the inside of the squash to remove all of the strands.
14
Serve sauce on top of the squash strands.
15
Enjoy!
16
Serves 2 for a main meal or 4 for a side or tapas-style dish.

346

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 1 Medium Spaghetti Squash (about 3-4 Pound Size), Cut In Half Lengthwise, 3 Tablespoons Grass Fed Butter, 3 Tablespoons Extra Virgin Olive Oil, 1/2 cups Finely Chopped Shallots, and more.

Yes, Roasted Spaghetti Squash with Herb Mushroom Sauce 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!