PREP TIME 10 mins

COOK TIME 1 hour 10 mins

TOTAL TIME 1 hour 20 mins

Cheesy, earthy and healthy spaghetti squash recipe that’s kid friendly and gluten-free!

Author: Caroline Phelps

Recipe type: Main

Cuisine: gluten-free

Serves: 4


•1 small spaghetti squash (about 2lbs)

•2 tbsp extra virgin olive oil

•2 cups button mushrooms, chopped bite size

•2 garlic cloves, finely chopped

•1 tbsp fresh thyme

•¼ cup parmesan cheese, grated

•1 handful flat leaf parsley, finely chopped

•salt and pepper to taste


1- Preheat oven to 380Fº

2- In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.

3- Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.

4- Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.

5- Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sautéing for a minute.

6- Turn the heat off, top with parsley and season with salt and pepper. Serve.


While you can refrigerate this Spaghetti Squash with Mushrooms and Parmesan recipe for 1-2 days, it is ideal if you finish it the day you cook it.