This spaghetti squash with mushrooms and tomatoes is a perfect addition to a meal.

Spaghetti Squash with Mushrooms in bowl

It’s amazing how spaghetti squash transforms into something so different from the way it starts out.

In just 7 minutes (in the microwave) it changes from a hard squash that’s as hard as a pumpkin…into a softer version that’s similar to semi crunchy spaghetti-like noodles.

The best part of making this recipe (aside from eating it) is scraping the cooked interior part of the squash to get the spaghetti-like “noodles” to fluff up.

It’s really a transformation.

There are so many things you can do with the cooked spaghetti squash “noodles” too.

Sometimes just adding butter, salt and pepper can really hit the spot.

And you can eat it right out of the “bowl” that forms after scraping out the squash.

About this Recipe

In this meatless recipe, just before serving, the cooked squash is topped with mushrooms, tomatoes, and garlic (all 3 sautéed together in butter and white wine).

About the Spaghetti Squash

The hardest part about making this recipe is cutting the squash in half lengthwise.

It’s as hard as a rock so be very careful.

When buying the squash, if you happen to see an employee in the produce department, an option may be to ask if they would cut it in half lengthwise for you.

I do this often and they make it look so easy.

Once the squash is cut in half, it should last nicely in the fridge for a couple days when covered with plastic wrap.

Let’s check out the ingredients.

Spaghetti Squash with Tomatoes ingredients

Spaghetti squash, mushrooms, Roma tomatoes, garlic, butter, white wine, salt, pepper, water, and grated Parmesan cheese (optional)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Spaghetti Squash:

Cut spaghetti squash in half

Preparing the Squash – Very Very Carefully cut the squash in half lengthwise…

…Cutting this in half is the hardest part because the skin of the squash is super hard.

It may be best when buying the squash to ask a produce department employee to cut it in half lengthwise for you.

Scoop Pulp from Spaghetti Squash

Using a large spoon, scoop out…

Spaghetti squash on cutting board

…and discard the pulp and seeds from the middle of the squash.

Pour water in spaghetti squash

Add water in the cavity of the squash.

Cover cut spaghetti squash

Set the squash, cavity side up in a microwave-safe plate.

Wet a paper towel and drape it over the top of the squash.

Cooked spaghetti squash on plate

Cooking the Squash – cook until done (should be about 7 minutes).

Remove the squash along with the plate from the microwave and let it sit on a cutting board or hot plate (the plate with the squash on it will be hot); keep it covered with the paper towel.

Let it sit for 5 minutes (it should continue to steam inside of the cavity).

While the spaghetti squash is cooking and cooling, start the mushrooms.

Pull out strands of spaghetti squash

Removing the Strands of Spaghetti Squash – next comes the fun part…

Strands of cooked spaghetti squash

…use a fork to scrape the strands (noodles) inside of the squash from the skin side towards the middle cavity until all of the “spaghetti noodles” are separated from the skin.

For the Mushrooms (Make this while the spaghetti squash is cooking and cooling):

Melt butter in skillet on stove top

Heat a medium size skillet on medium heat, add the butter,

Sliced mushrooms in pan

mushrooms,

Pour wine on mushrooms in skillet

wine,

Chop garlic on cutting board

Saute mushrooms in wine in pan

and garlic.

Stir together.

Chopped Tomatoes on Cutting Board

Next,

Chopped tomatoes and mushrooms in pan

add the tomatoes, salt and pepper.

Stir together.

Cook until the wine reduces just a bit (about 5 minutes).

For Serving:

Cooked spaghetti squash in bowl

Transfer the strands of spaghetti squash to serving dishes.

Sauteed mushrooms in pan

Next…

Spaghetti squash with sauteed mushrooms

…top the spaghetti squash with the mushroom and tomato mixture.

Chopped Chives on Cutting Board

Garnish with the chopped chives…

Spaghetti Squash with Mushrooms

…and grated Parmesan cheese.

Spaghetti Squash with Mushrooms

Serve warm.

Spaghetti Squash with Mushrooms

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Spaghetti Squash with Mushrooms

Spaghetti Squash with Mushrooms and Tomatoes

This spaghetti squash with mushrooms and tomatoes is a perfect addition to a meal.
5 from 1 vote
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Yield: 2 Servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Ingredients

For the Spaghetti Squash:

  • 1/2 of a whole spaghetti squash
  • 1/4 cup water

For the Mushrooms:

  • 2 tablespoons butter
  • 7 large white mushrooms cleaned and sliced
  • 2 cloves garlic peeled and chopped
  • 2 Roma tomatoes chopped
  • 5 dashes salt
  • 4 dashes ground black pepper
  • 3/4 cup white wine a dry, crisp white wine would be a nice choice such as Pinot Grigio, Chardonnay (unoaked), and Sauvignon Blanc

For Serving:

  • 2 tablespoons chopped chives
  • 1 tablespoon grated Parmesan cheese

Instructions

For the Spaghetti Squash:

  • Very very carefully, cut the spaghetti squash in half lengthwise.
    Cutting this in half is the hardest part because the skin of the squash is super hard.
    It may be best when buying the squash to ask a produce department employee to cut it in half lengthwise for you.
  • Preparing the Squash - with a large spoon, scoop out and discard the pulp and seeds from the middle of the squash.  Add water in the cavity of the squash. 
  • Cooking the Squash - set the squash, cavity side up on a microwave-safe plate. Wet a paper towel and drape it over the top of the squash.
    Cook until done (should be about 7 minutes).  While the squash is cooking start the mushrooms.
  • Remove the squash along with the plate from the microwave and let sit on a cutting board or hot plate (the plate with the squash on it will be hot); keep it covered with the paper towel. 
    Let it sit for 5 minutes (it should continue to steam inside of the cavity).  
  • Removing the Strands of Spaghetti Squash - use a fork to scrape the inside of the squash from the skin side towards the middle cavity until all of the “spaghetti strands” are separated from the skin. 

For the Mushrooms (Make these while the spaghetti squash is cooking and cooling):

  • Heat a medium size skillet on medium heat. Add the butter, mushrooms, wine, and garlic. Stir together. 
  • Add the tomatoes, salt, and pepper. Stir together. Cook until the wine reduces just a bit (about 5 minutes). 

For Serving:

  • Transfer the strands of spaghetti squash to serving dishes.
  • Top the spaghetti squash with the mushroom and tomato mixture. Garnish with chopped chives and Parmesan cheese.  Serve while warm.
Author: Nancy@CouponClippingCook
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Spaghetti Squash

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