Description
This Roasted Spaghetti Squash with Mushrooms recipe offers a flavorful and healthy way to enjoy spaghetti squash. Roasted to tender perfection and filled with a savory mushroom, sage, and crème fraîche stuffing, this dish is topped with melted Parmesan cheese for a rich finish. Perfect as a comforting vegetarian main or a hearty side dish, it combines roasted garlic and crimini mushrooms to create a warm, aromatic meal that’s both nutritious and satisfying.
Ingredients
Vegetables and Aromatics
- 1 medium-sized spaghetti squash
- 1 head garlic
- 1 medium-sized shallot
- 300 grams (10 oz) crimini mushrooms
- 1 tablespoon chopped sage, plus fresh sage for garnish
Dairy and Oils
- 2 tablespoons olive oil (divided)
- 120 ml (½ cup) crème fraîche
- 3 tablespoons milk
- 50 grams (½ cup) shredded Parmesan cheese (divided)
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare and Roast the Spaghetti Squash and Garlic: Preheat your oven to 200 °C (400 °F). Cut the spaghetti squash lengthwise in half and scoop out the seeds. Take the garlic head and cut off the tip to expose the cloves, drizzle with olive oil, season with salt and pepper, then wrap it tightly in foil. Lightly grease a baking pan with olive oil and place the squash halves cut side down. Add the wrapped garlic to the baking pan. Roast both in the oven for about 40 minutes, or until the squash flesh is tender when pierced with a fork.
- Prepare the Mushroom Stuffing: While the squash roasts, finely chop the shallot and slice the mushrooms. Heat a small amount of olive oil in a skillet over medium heat, then sauté the shallots until translucent. Add the mushrooms and chopped sage, cooking until the mushrooms turn golden brown, about 7 minutes. Remove from heat and set aside to cool. In a bowl, combine crème fraîche with milk and most of the shredded Parmesan cheese (reserve some for topping). Season the mixture with salt and pepper. When the mushrooms have cooled, mix them into the crème fraîche blend. Peel the roasted garlic cloves and mash them with a fork, then add to the stuffing mixture, stirring well.
- Assemble and Bake the Stuffed Squash: Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Remove about one-third of the strands from each half to make room for the filling. Spoon half of the mushroom stuffing into each squash half, then sprinkle the reserved Parmesan cheese on top. Return the stuffed squash halves to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly. Season with additional salt and pepper if desired, garnish with fresh sage leaves, and serve warm.
Notes
- You can use any variety of mushrooms in place of crimini, such as cremini, button, or shiitake.
- If crème fraîche is unavailable, substitute with sour cream or Greek yogurt for a similar creamy texture.
- For a vegan version, omit the Parmesan cheese and use a plant-based cream alternative.
- Be careful when cutting the spaghetti squash as it can be tough; use a sharp knife and stable cutting surface.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
