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Recipes|Featured Main

Spaghetti Squash with Tomato and Mushroom Sauce

Spaghetti Squash with Tomato and Mushroom Sauce

Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT1H20M
    1 Hour
  • Yield:
    6 Servings
Take a break from pasta! When this squash is roasted and gently scraped with a fork, you get spaghetti-like strands that make for a great low-carb and gluten-free option.
Ingredients
  • 1 (4-5 pound) spaghetti squash
  • ½ pound cremini mushrooms, thinly sliced
  • 2 cups diced Roma tomatoes, or 2 (14.5-ounce) cans diced tomatoes, drained
  • 4 large garlic cloves, minced
  • ½ cup olive oil
  • Pinch red pepper flakes (optional)
  • Salt and freshly ground black pepper
  • ½ cup roughly chopped fresh basil
  • Freshly grated Parmesan or pecorino cheese to garnish
  • 1 (4-5 pound) spaghetti squash
  • 226.8g cremini mushrooms, thinly sliced
  • 473.18ml diced Roma tomatoes, or 2 (14.5-ounce) cans diced tomatoes, drained
  • 4 large garlic cloves, minced
  • 118.29ml olive oil
  • Pinch red pepper flakes (optional)
  • Salt and freshly ground black pepper
  • 118.29ml roughly chopped fresh basil
  • Freshly grated Parmesan or pecorino cheese to garnish

Take a break from pasta! When this squash is roasted and gently scraped with a fork, you get spaghetti-like strands that make for a great low-carb and gluten-free option.

Preparation
STEP 1

Preheat oven to 375°F. Place one rack on the lower third of the oven and one rack in the upper third.  

STEP 2

Cut squash in half and remove seeds. Lightly coat with olive oil and season with salt and pepper. Place flesh-side down on a parchment-lined sheet pan and roast on lower rack for approximately 1 hour or until tender.

STEP 3

While squash is roasting, spread sliced mushrooms in a single layer in a separate shallow baking dish. Place on the upper rack and bake for 20 minutes.

STEP 4

Combine tomatoes, garlic, olive oil and red pepper flakes in a mixing bowl and stir to combine. Season with salt and pepper. Add tomato mixture to mushrooms and stir. Return it to the oven and bake for another 25 minutes, or until bubbling. Remove from oven and stir in basil. Adjust seasoning to taste.

STEP 5

When squash is done and cool enough to handle, use a fork to scrape long noodle-like strands of squash into a serving dish or individual bowls. Top with tomato sauce and freshly grated cheese.

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