Spaghetti Squash in White Wine and Mushroom Sauce

Spaghetti Squash in White Wine and Mushroom Sauce

Servings: 4

Did You Know?
According to the USDA, a cup of cooked thin spaghetti has 210 calories and 41 g of carbohydrates. Instead, a cup of spaghetti squash only has 42 calories and 10 g of carbohydrates.


  • 1 spaghetti squash
  • 2 tbsp. extra-virgin olive oil
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup white wine
  • 2 tbsp. parsley, chopped
  • salt and pepper to taste

Optional: shredded cheese for topping


  1. Cut the squash in half, lengthwise.
  2. Scoop the seeds out with a spoon.
  3. Place the squash on a baking sheet and bake at 400°F (204°C) for 45-60 minutes.
  4. While the squash is cooking, prepare the sauce in a pan.
  5. Heat olive oil in a skillet over medium heat and sauté the onion and garlic for 1 minute.
  6. Add the mushrooms and sauté for 2 minutes to brown them. Add in the white wine. Simmer on low heat for 10 minutes.
  7. When the squash cools, scrape out with a fork and add to the sauce mixture. Add parsley and sauté for 5 minutes and serve topped with shredded cheese.


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