• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration for a healthy life

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
  • About
    • Erica
    • Contact
  • Sign In
    • Sign up
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram

Rustic Mushroom Spaghetti Squash Sauté

November 30, 2017 by Erica 8 Comments

Rustic Mushroom Spaghetti Squash
Here’s an earthy rendition of spaghetti squash sauté using mushrooms, spinach, garlic, and other good stuff.

Rustic Mushroom Spaghetti Squash

Rustic Mushroom Spaghetti Squash

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

Print Recipe Pin Recipe

Rustic Mushroom Spaghetti Squash Sauté

You can make this completely dairy-free by substituting olive oil for butter and eliminating the Parmesan.
And, feel free to add a fried egg on top, or other protein.
Servings: 3 servings
Calories: 201kcal
Author: Erica Kerwien

Ingredients

  • Medium-size spaghetti squash about 2 pounds (1 kg)
  • 1 tablespoon unsalted butter or ghee
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion peeled and finely chopped
  • 16 ounces cremini mushrooms, chopped into bite-size pieces
  • 4 garlic cloves peeled and minced
  • 1 cup spinach leaves chopped
  • 1/2 teaspoon salt or more (to taste)
  • ¼ cup Parmesan shaved; optional, for a topping
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 201kcal | Carbohydrates: 9g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 572mg | Potassium: 592mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 1mg
Share2K
Pin155

Filed Under: Egg Free, Gluten-Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: mushrooms, spaghetti squash, spinach

Previous Post: « Creamed Spinach {dairy free}
Next Post: Thumbprint Cookies {almond & coconut flour} »

Reader Interactions

Comments

  1. Olivia

    January 6, 2019 at 4:52 pm

    Would this work with zucchini noodles instead of spaghetti squash? I can’t get spaghetti squash here in Australia.

    Reply
    • Erica

      January 6, 2019 at 9:23 pm

      It will work, but the flavor will be a bit different.

      Reply
  2. Ginger

    December 13, 2017 at 9:07 am

    This is really really good. Even my daughter who doesn’t like mushrooms liked it. I didn’t see where the spinach is added. I’m guessing with the mushrooms?

    Reply
    • Erica

      December 13, 2017 at 5:21 pm

      Thank you for asking! I added it in the method. It goes in right before the spaghetti squash. 🙂

      Reply
  3. Dana

    December 4, 2017 at 5:33 am

    It was dinner last night (with egg) and it was FABULOUS! 🙂

    Reply
    • Erica

      December 4, 2017 at 6:35 am

      Great to hear! 🙂

      Reply
  4. Dana

    December 1, 2017 at 5:58 am

    Sounds amazing – especially with the fried egg! Trying this for sure!! Thank you!

    Reply
    • Erica

      December 1, 2017 at 8:11 am

      I think it is 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

       

Stay in touch!

My free newsletter includes recipes, updates, and tips.

Popular now

  • Fluffy Pancakes {almond & coconut flour}
  • About Erica
  • Lemon Blueberry Loaf {coconut flour}
  • Donuts {coconut flour}
  • Banana Bread {almond & coconut flour}
  • Smokey Beef Jerky {gluten-free, soy-free, sugar-free}
  • Almond Flour Pancakes {grain free}
  • No-Corn Cornbread
  • Cinnamon Bun Muffins {almond flour}
  • Cinnamon Cookie
  • Valencia Orange Cake {grain free}
  • Yellow Cake {almond flour}
  • Chocolate Ganache {dairy free}
  • Chocolate Zucchini Bread {almond flour}
  • Vanilla Cupcakes {coconut flour}
  • Morning Glory Muffins {coconut flour}

Get all the recipes

Subscribe to new recipes image

Recent comments

  • Laura on Chocolate Zucchini Bread {almond flour}:

    <_____ Raising hand. Yes, thank you so much for this posting, I will be making this tomorrow and I can…
    Posted Jan 20, 2023

  • Erica on Morning Glory Muffins {coconut flour}:

    Hi Orisha. I think so, but I would use shredded or slice them thinly.
    Posted Jan 19, 2023

  • Orisha on Morning Glory Muffins {coconut flour}:

    Would it work to sub more carrots in place of the apple?
    Posted Jan 19, 2023

  • Erica on Apple Pie {grain free}:

    Hi Jax, it’s per slice.
    Posted Jan 18, 2023

  • Erica on Cinnamon Cookie:

    Thanks, Marie! Great to hear.
    Posted Jan 18, 2023

  • Jax on Apple Pie {grain free}:

    Is the nutrition per slice? Or the entire pie?
    Posted Jan 18, 2023

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

White Bean Vegetable Soup
Luscious Applesauce
Sweet & Sour Shrimp

Copyright © 2023 Comfy Belly | Erica Kerwien. All rights reserved.