Fueled by Carrots

Running strong and plant powered

Spaghetti Squash with Mushrooms and Greens


Spaghetti squash is such a fun vegetable!

I enjoy cooking with it and using it in place of pasta in some dishes.

This dish comes together very quickly and is just chock full of “all the good stuff”







Spaghetti Squash with Mushrooms and Greens


Spaghetti squash, halved lengthwise and seeds scraped out

Olive oil

salt & pepper

Onion, halved and sliced

4 garlic cloves, minced

12 oz cremini mushrooms, sliced

1/4 tsp crushed red pepper flakes

5 oz baby spinach


Drizzle squash flesh with olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.

Scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl.

Sauté onion and garlic in olive oil until tender. Add mushrooms and cook until tender. Add red pepper flakes and cook for another minute.

Remove from heat and add spinach. Cover and allow to wilt.

Mix spinach/onion/mushroom mixture with spaghetti squash and serve.



I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!



  1. Deborah @ Confessions of a mother runner

    I’ve really come to enjoy spaghetti squash so much wish I could get my boys on board. Thanks for linking up today!
    Deborah @ Confessions of a mother runner recently posted…Sweet Potato Pie MuffinsMy Profile

    1. Vicki (Post author)

      Good luck with that! I can’t get the hubs to eat it either.

  2. kimmythevegan

    Ah you had me at mushrooms. Seriously my favourite. And spaghetti squash. Yum!
    kimmythevegan recently posted…Healthy Vegan Fridays #120My Profile

    1. Vicki (Post author)

      It is soo good!


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