Looking for a delicious way to get in your vegetables? Strands of tender spaghetti squash mixed with cheese and mushrooms make for a delicious meal with fewer calories than its pasta-based counterpart.

Makes 3 Servings | Serving Size: 2 cup

Total Time: 1hr 25 min


  • 1 small spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons garlic, minced
  • 11⁄2 tablespoons fresh thyme
  • 2 cups mushrooms, sliced
  • 1⁄2 cup Parmesan cheese, grated
  • 1⁄2 cup flat-leaf parsley, finely chopped
  • 1⁄4 teaspoon pepper


  1. Preheat oven to 380°F.
  2. Cut the spaghetti squash in half and remove the seeds.
  3. Place flesh-side-down in a deep baking dish. Bake for 1 hour, or until the skin can be pierced with a fork.
  4. Remove from oven to cool so it’s easier to handle—about 10 minutes.
  5. Once the spaghetti squash has cooled, take a fork and scrape the squash so it becomes a stringytexture.
  6. Place oil, garlic, and thyme in a deep skillet. Cook for 2 minutes on high heat.
  7. Add the mushroom and continue to cook until the mushrooms are a golden brown—about 8 minutes.
  8. Add the squash to the mushrooms. Mix well.
  9. Add Parmesan, parsley, and pepper, continuing to mix. Serve warm.