Roasted Spaghetti Squash with Mushrooms

Can you believe that I've only had one PSL this Fall?  Blasphemy!

In case you don't know, a PSL is a pumpkin spice latte.   And in case you're wondering, they're usually available in August because "marketing geniuses" decided that we should celebrate seasons months before they actually arrive.  If you don't believe me, head to your local mall and tell me that you don't see Christmas decorations up already...I typically start drinking my PSL's in early September, but this year I didn't have one until Wednesday!  Shocker!  I know why.  I recently changed jobs and can no longer expense that daily Starbucks latte and crap, that ish is expensive to drink on the daily.  Sooooo we're not living that high life any longer.  Taking it down a notch.

Anyhow, with the arrival of Fall and job changes as well as lifestyle changes, I decided I'd also step out on a limb and try a new-to-me vegetable: spaghetti squash!  My roommate from a few years ago used to make spaghetti squash quite a bit, but for some reason I never got into it or even tried it.  Since there's no time like the present, I figured I'd delve into this healthy alternative to traditional spaghetti and see what it was all about.  I kept it pretty simple here by pairing it with mushrooms.  Of course there was also cheese and basil because they are "must-haves".  This recipe was a real winner for me!


Roasted Spaghetti Squash with Mushrooms
very slightly adapted from Shutterbean

Print Recipe

  • 1 medium spaghetti squash, halved
  • 4 tablespoons extra virgin olive oil, divided
  • 8 ounces button mushrooms, sliced
  • 1 clove garlic, minced
  • pinch red pepper flakes
  • 1/4 cup golden raisins
  • 1/2 cup fresh basil, roughly chopped (about 8-10 leaves)
  • 1/2 cup Parmesan cheese, freshly grated
  • Salt & freshly ground black pepper

1) Preheat oven to 400 degrees F.  Rub the squash halves with 1 tablespoon of olive oil, then sprinkle with salt and pepper to taste.  Place the squash halves on a baking sheet, cut side up.  Roast for 30 minutes.  Then turn the squash over and roast for another 30 minutes, or until the meat is tender.

2) While the squash is baking, pour 2 tablespoons of olive oil in a medium saucepan over medium heat.  Add the mushrooms and saute them for about 5 minutes, stirring occasionally until browned.

3) At this point, sprinkle in a pinch of red pepper flakes and the garlic.  Allow to cook for about a minute.

4) Remove the pan from the heat, toss in the raisins and cover the pan with a lid.  Set aside.

5) Once the spaghetti squash is finished, allow to cool for 5 minutes.  Use a fork to shred the meat of the squash.  Place the squash in the saucepan with the mushroom mixture.

6) Add in the Parmesan cheese, basil, and the final tablespoon of olive oil.  Stir everything together until combined.  Taste and season with salt and pepper as desired.  Serve warm.