Here’s an earthy rendition of spaghetti squash sauté using mushrooms, spinach, garlic, and other good stuff.
I begin sampling this dish way before it’s ready. The aroma of sautéing mushrooms, onions, garlic, and spinach makes my mouth water. And I certainly need to taste it while I’m salting it.
A quick note on dairy: A reader brought to my attention that ghee (butter with the milk sold removed) is technically still dairy. So, if you’re not able to eat butter or ghee because it’s more than just the milk proteins that bother you, substitute the ghee in this recipe with more olive oil to make it completely dairy-free.
As for the mushroom choice, I use cremini mushrooms because they’re easy to find, but feel free to use your favorite mushroom in place of it, or use a few types together.
I personally love roasted spaghetti squash, but if you own an Instant Pot, you can get it all done in less than 10 minutes by cooking your spaghetti squash in it. And another option is to microwave the cut squash for 12 to 15 minutes.
Rustic Mushroom Spaghetti Squash Sauté
Yield 3-4 servings
You can make this completely dairy-free by substituting olive oil for butter.
And, feel free to add a fried egg on top, or other protein.
- Medium-size spaghetti squash, about 2 pounds (1 kg)
- 1 tablespoon unsalted butter or ghee
- 2 tablespoons olive oil
- 1/2 (80 g) cup onion, finely chopped
- 16 ounces (454 g) cremini mushrooms, chopped into bite-size pieces
- 4 garlic cloves, peeled and minced
- 1 cup (225 g) spinach, chopped
- 1/2 teaspoon salt, or more (to taste)
- ¼ cup shaved Parmesan (optional, for a topping)
- Preheat your oven to 400°F (200°C, or gas mark 6).
- Cut spaghetti squash in half, either way, and place each open side down on a baking sheet lined with parchment paper or a non-stick mat. Bake the squash for 20 minutes, or until a fork can be inserted in the skin.
- While squash is baking, preheat a large skillet over medium heat. Add 1 tablespoon of olive oil and the butter to the skillet.
- Once the butter is melted, add the onions and sauté them until just tender, about 5 minutes.
- Add the mushrooms to the skillet, and sauté them for about 7 minutes, or until they begin to release moisture and brown.
- Add the garlic and cook for another minute or so.
- Add salt and pepper to taste.
- Add the spinach and cook for a minute or so, just to soften it.
- Cool the squash, and take out the seeds and discard.
- Scoop out the spaghetti squash and place it in the skillet with the mushroom mixture. Add the other tablespoon of olive oil and sauté everything for a few minutes to blend the flavors and ingredients. Add more salt if needed.
- Serve hot or warm, and top with shaved Parmesan (optional). Store leftovers in the refrigerator for a few days.