Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Wild mushrooms, crushed red pepper, white wine, and shaved Parmesan make Spaghetti Squash with Sautéed Spinach a crowd-pleaser.

Julia Dowling Rutland
Recipe by Coastal Living November 2013

Gallery

Credit: Laurie Black; Styling: Chelsea Fuss

Recipe Summary

prep:
18 mins
cook:
40 mins
total:
58 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Cut squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Scrape inside of squash to remove spaghetti-like strands. Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.

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  • Heat oil in a large deep skillet over medium-high heat. Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil. Add spinach and cook, stirring occasionally, 2 minutes or until wilted.

  • Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese.

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