Garlic & Herb Spaghetti Squash with Mushrooms

Roasted spaghetti squash gets tossed with herbs, garlic, and parmesan cheese. Just when you think this dish couldn’t get any better, crispy mushrooms and toasted bread crumbs get layered on top with fat shavings of parmesan cheese.

Garlic & Herb Spaghetti Squash with Mushrooms

I feel like I’m overloading you with side dishes. Between the Roasted Butternut Squash Quinoa Salad, Roasted Garlic Mashed Potatoes, and Cranberry-Walnut Sweet Potato Hash, you’d think I’d have my side dish fix. However, that is not the case.

Garlic & Herb Spaghetti Squash with Mushrooms

Like I mentioned last week, Thanksgiving is all about the side dishes–the more, the merrier. In an attempt to switch things up this year, I’ve decided to introduce some foreign dishes. Foreign as in never before tried. So, this year, I’ll gracing my table with this very delicious Garlic & Herb Spaghetti Squash with Mushrooms.

Garlic & Herb Spaghetti Squash with Mushrooms

I made this dish over the weekend to pair with my mom’s less than flavorful chicken–she tries, I’ll give her that–and everybody loved it. My grandmother couldn’t stop talking about it, and my grandfather hooved up every last bit. When my grandfather likes something that’s outside of his normal canned corn, that’s saying something. I even got him to eat quiche over the weekend. He told my grandmother that she should get the recipe from me and make it for him at home. She just laughed, as in “Yeah, right. In your dreams, buddy.”

Garlic & Herb Spaghetti Squash with Mushrooms

No wonder he looks forward to his visits back home; I make him “exotic” food using ingredients like spaghetti squash. The good news is, he’ll be back for Thanksgiving.

Garlic & Herb Spaghetti Squash with Mushrooms

Being that it’s the middle of November, fresh herbs are no longer flourishing in my garden. Sure, I could go to the grocery store and purchase a bundle of basil and parsley, but they quickly wither away to a limp and wilted pile of death in my fridge. Instead of wasting money and having to wipe herb death juices from the bottom drawer of my fridge, I reach for Gourmet Garden. Their Stir-In-Paste Herb Tubes stay fresh for up to 3 months; although, I’ve had them last for up to six months.

For this recipe, I used a combination of garlic, parsley, and basil. As always, cheese makes everything better, so I folded in a few tablespoons of Parmesan cheese. The crispy mushrooms and toasted panko bread crumbs add a bit of crunch.

Garlic & Herb Spaghetti Squash with Mushrooms

This is a dish your guests will request year after year.

Garlic & Herb Spaghetti Squash with Mushrooms

Roasted spaghetti squash gets tossed with herbs, garlic, and parmesan cheese. Just when you think this dish couldn’t get any better, crispy mushrooms and toasted bread crumbs get layered on top with fat shavings of parmesan cheese.

Yield: 4 servings

Total Time: 45 minutes

Prep Time: 5 minutes

Cook Time: 40 minutes

Ingredients:

  • 1 large spaghetti squash
  • 5 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic paste
  • 1 and 1/2 tablespoons parsley paste
  • 1 and 1/2 tablespoons basil paste
  • 2 tablespoons grated Parmesan cheese
  • 1 (8-ounce) package sliced baby Portobello mushrooms
  • 1 cup panko bread crumbs
  • Salt and pepper
  • Parmesan shavings, for garnish (optional)

Directions:

  1. Preheat oven to 375 degrees F. 
  2. Slice the spaghetti squash in half and scoop out the seeds. Place the squash halves on a baking sheet flesh side up. Drizzle each half with a 1/2 tablespoon of olive oil. Season each half with a generous pinch of salt and pepper. Bake for 20 minutes flesh side up. Using tongs, flip each half over and bake for 20 minutes, or until fork tender, flesh side down. 
  3. While the spaghetti squash is baking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms to the pan and cook, stirring occasionally, until brown and slightly crispy. Refrain from salting until the very end. Transfer the mushrooms to a bowl; set aside. 
  4. Turn the heat down to medium-low. Add the remaining 2 tablespoons of olive oil to the pan. Stir in the panko breadcrumbs. Cook, stirring often, until golden brown and toasted, about 4 minutes. Remove from the heat and set aside. 
  5. When the spaghetti squash is finished roasting, scoop out each center using a fork. Transfer the squash strands to a large bowl. Stir in the garlic, herbs, and Parmesan cheese. Season with salt and pepper to taste. Transfer the mixture a serving dish and top with crispy mushrooms and toasted breadcrumbs. Sprinkle a few Parmesan shavings over the dish. Serve immediately or keep warm in a 200 degree F. oven until ready to serve. 
  1. If you prefer to use fresh herbs, substitute 1 finely minced clove of garlic and 2 tablespoons each of chopped parsley and basil. 
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Disclosure: This recipe was developed for the lovely folks at Gourmet Garden. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.