Spaghetti Squash with Mushrooms, Broccoli, and Parmesan

A food that has always intrigued me is spaghetti squash. How do you get noodles from a squash?! It’s almost mind boggling.

I love to try recipes with spaghetti squash because pasta is one my favorite things and if I can replace something that’s not so healthy with something super healthy, awesome!

This recipe is very earthy and hearty. It is a combination of delicious mushrooms, Parmesan cheese, and spaghetti squash. I also added broccoli for more veggies. I’m not a huge fan of broccoli, but I know how good it is for you, so I try to throw it in a lot of my recipes whenever possible.

One of the most difficult things about this recipe is cooking the spaghetti squash. There are many different ways to prepare it. You can actually microwave the entire squash or cut it in half and cook it in a Crock Pot. My favorite way is to slice the squash into rings and then roast it. The squash comes apart in longer strings than if cutting it in half, so it is more like a spaghetti noodle.

I discovered this method from Eat Within Your Means and have never looked back. You can read and see the difference between roasting slices and roasting half the squash here.

For the sake of this recipe, I will be using the slicing method, but if you are comfortable with another way to cook spaghetti squash, do it that way. I will say that slicing the squash is quite a task because it is such a hard squash, so I usually have my husband cut it. 🙂

Spaghetti Squash with Mushrooms, Broccoli, and Parmesan


1 small spaghetti squash (about 2lbs)

Olive oil

8 oz mushrooms, sliced (I used baby bellas, but button would work too)

2 garlic cloves, minced

1 head broccoli, chopped to bite size

1 tbsp thyme

¼ c Parmesan cheese, grated

Salt and pepper to taste


(If using a different method to cook squash, skip to step 3)

  1. Slice squash into 1 inch rings (try to keep them all relatively the same size). Use a knife or spoon to scoop out seeds. Place rings onto a baking sheet lined with paper towel or on a cooling rack over baking sheet. Salt both sides of squash and allow to sit for about 20 minutes to draw out water. After 20 minutes, wipe water and salt from rings.
  2. Place rings onto a baking sheet and cook in oven preheated to 400 degrees for 30 minutes.
  3. While squash is roasting, place olive oil, garlic and thyme in a deep skillet. Cook for about 2 minutes and add mushrooms. Cook until mushrooms are golden brown (7 to 8 minutes) and then add broccoli. Cook for another 2 – 3 minutes, until broccoli is bright green. Remove from heat and set aside.
  4. Once squash is cooked, allow to cool for 15 minutes and then peel the skin away and separate into long “noodles.”
  5. Add the squash with the mushrooms and broccoli, season with salt and pepper, turn the heat to high and quickly fry with mushrooms and broccoli until hot. Sprinkle Parmesan on top while sauteing for about a minute.
  6. Serve hot.

Comments 2

  1. Beth @ Eat Within Your Means

    Thank you so much for sharing my method, Kali! 🙂 For next time, I learned from some of my readers that you can microwave the squash for 5 minutes, and that makes it MUCH easier to cut. Those winter squash are super tough, I guess that’s why they last so long. 🙂

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