Spaghetti Squash with Mushrooms and Parmesan

Comfort food for fall? Check! No one will go hungry when this is on the table.


  • 1 small spaghetti squash (about 2lbs)
  • 2 tbsp Heinen’s extra virgin olive oil
  • 2 cups baby bellas, sliced
  • 1 clove garlic finely chopped
  • 1 tbsp fresh thyme
  • ¼ cup parmesan cheese, grated
  • 1 handful flat leaf parsley, finely chopped
  • salt and pepper to taste


  • Preheat oven to 380F
  • In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.
  • Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.
  • Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
  • Add squash to the skillet (or pan), turn the heat to high and quickly sauté with mushrooms. Sprinkle parmesan while sautéing for a minute.
  • Turn the heat off, top with parsley and season with salt and pepper. Serve.


  1. Spaghetti squash sounds wonderful, but how many servings are in this recipe? Pleaseemail back the answer. Thanks

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