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–+ servings
Fork in a spaghetti squash topped with mushrooms, feta cheese, parsley, thyme and chives
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SPAGHETTI SQUASH WITH MUSHROOMS

Incredibly light, nutritious, and flavorful! Spaghetti Squash with Mushrooms looks elegant and are easy to make! For a completely vegan or paleo version, leave out the feta cheese. If you are on a strict AIP Paleo diet, leave out both feta and black pepper. It will still be super flavorful and yummy!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Mushrooms, Spaghetti Squash
Diet: Gluten-free, Grain-free, Keto, Low-Cal, Low-carb
Servings: 4 people
Calories: 294kcal

Ingredients

ROASTED SPAGHETTI SQUASH

  • 2 Spaghetti Squash small/medium
  • 1.5 tbsp Olive Oil extra virgin
  • ¼ tsp Salt Himalayan
  • ¼ tsp Black Pepper ground

TOPPING

  • 8 oz Mushrooms baby bella (chopped)
  • 2 tbsp Parsley Italian (chopped)
  • ½ tbsp Thyme Fresh (leaves only)
  • 3 cloves Garlic chopped
  • 3 tbsp Feta Cheese crumbled
  • 1.5 tbsp Olive Oil extra virgin
  • Salt to taste
  • Black Pepper to taste
  • Chives garnish

Instructions

ROASTED SPAGHETTI SQUASH

  • Preheat oven to 400 F and line a large baking sheet with parchment paper
  • Carefully halve spaghetti squash lengthwise using a very sharp and pointy knife. Insert the pointy tip first and rock it back and forth. You'll need to jiggle it quite a bit, so make sure you have a firm grip and proceed with caution
  • Using a spoon or ice cream scoop, remove the seeds
  • Brush the inside with oil thoroughly. Sprinkle with salt and pepper
  • Place the halves face-down on the lined baking sheet. Roast for 45 minutes, or until you can easily pierce them with a fork
  • Remove from oven and set aside until they are cool enough to handle
  • Using a fork, scrape the inside of each half and gather the "spaghetti". Fluff them up with the fork and leave them inside their individual shell

TOPPING

  • Heat the olive oil in a frying pan and sautee the chopped garlic until lightly golden
  • Add the chopped mushrooms (small chunks) and cook until soft
  • Add the thyme leaves and a pinch of salt with black pepper to taste

SPAGHETTI SQUASH WITH MUSHROOMS (FINAL STEPS)

  • Spoon the mushrooms onto each spaghetti squash half
  • Sprinkle the crumbled Feta cheese on top
  • Sprinkle with the chopped Parsley
  • Using a pair of scissors, chop some chives on top for garnish
  • Buon appetito! Enjoy!

Nutrition

Serving: 1Half | Calories: 294kcal | Carbohydrates: 37g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 374mg | Potassium: 721mg | Fiber: 8g | Sugar: 15g | Vitamin A: 835IU | Vitamin C: 16mg | Calcium: 184mg | Iron: 2mg