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Spaghetti Squash with a Creamy Mushroom Sauce

By Tia Ohm

A great dish to serve with meatballs, garlic bread, and a fresh salad.

What You’ll Need:

  • 1 spaghetti squash, cut in half and de-seeded
  • 1 8 oz package of mini portobello mushrooms, rinsed and chopped
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1 heaping tablespoon of freshly grated Parmesan cheese
  • Few sprigs of fresh thyme, stems removed and chopped
  • 1/2 leek, sliced into thin pieces
  • sea salt and freshly ground pepper to taste
  • butter for frying

What to Do:

  1. Preheat oven to 350°. While oven is preheating, prep your squash, then lay face down on a slightly oiled pan. Put in the oven to cook for about 45 minutes or until a fork can be inserted easily.
  2. When you have about 20 minutes left of cooking for the squash, start your sauce. Melt about a tablespoon of butter in a medium sized pan.
  3. Add leeks and cook for a few minutes on low, or until slightly wilted.
  4. Add mushrooms and mix so the leeks aren’t at the bottom. Let sit without stirring for about 7 minutes. You will start to see juice forming at the bottom of the pan. If this doesn’t happen, put a cover on until it does.
  5. Add garlic and thyme and stir slightly. Cook for a few minutes to allow the garlic and thyme to build it’s flavor in the dish.
  6. Add your cream and milk and stir. Let sit to boil and thicken.
  7. Sprinkle in the cheese and allow to melt. Cook until you reach desired consistency and flavor. Should only be about five more minutes. Salt and pepper to taste, if needed.
  8. When the squash is done, remove from oven. Take a fork and start scraping out the squash into a bowl. It should be forming little spaghetti-like strands. Be careful, it’s hot!
  9. You can serve the spaghetti topped with the sauce, or leave it on the side, whatever your family prefers.

Serves a family of 6