Creamy Mushroom Spaghetti Squash Recipe -
Creamy Mushroom Spaghetti Squash Recipe
  • READY IN 35 mins

Creamy Mushroom Spaghetti Squash

Recipe by  

"Great as a side dish for almost any meal... My husband and family love this dish. Also great for kids that don't like vegetables.. My son thinks he is eating spaghetti noodles!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    35 mins


  1. Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
  2. Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2010

I opted for fat free cream of mushroom soup and subbed plain fat free greek yogurt for the sour cream. Skipped the butter and just satueed the onion and garlic in a pan sprayed with cooking spray. I felt like I was eating something really rich and decadent---had to keep reminding myself that it was only 2 Points Plus on the WW plan!!

Most Helpful Critical Review
Aug 04, 2009

Maybe my spaghetti squash was on the small size but this made way too much sauce and it overpowered the squash. The flavor of the sauce was nice and perhaps it would be good on chicken but on the squash it was too rich and heavy. Probably won't make this again.

Jun 01, 2009

Tasty! I've been looking for something that would temper the sweetness of squash, and this combination worked excellently. This dish is a creamy, wonderful-tasting accompaniment to many dishes, we served it with mashed potatoes and sausages, would go great with turkey at Thanksgiving, I think! Easy, too! The only difference was I baked my squash in the oven by cutting it in half and inverting into a pan with a bit of water. Also I used paprika and parsley for garnish and seasoning. Wonderful either way!!

Jun 30, 2009

Very tasty and a different way to prepare spaghetti squash. The only thing I'd change for next time is halving the amount of margarine... I would rather save my calories for dessert. I'll report back if this changes things too drastically when I make again.

Aug 25, 2009

Loved it! I definently only put 2-3 T of butter, and I spot cooked the garlic cloves in a skillet with the peeling on,before i cut them.. It gives them a wonderful roasted flavor... the only other thing I added was a little less than a 1/4 of cup of parmasian cheese to the sauce... very creamy!!! Thanks for the recipe!

Jul 06, 2009

I added sauteed brussel sprouts and cubed chicken breast. Very tasty!

Oct 21, 2009

Just got done having this for lunch today. DH absolutely loved it. I used a couple of tablespoons of olive oil instead of butter and used light sour cream. Added a left over boiled chicken breast and used it as our main course. Super easy and delicious. We have been trying to cut back on the pasta and this fit in very well. Thanks for sharing.

Jul 26, 2010

I lightened mine up with much less butter, using about 2 Tbsp of margarine, 98% fat free soup and reduced fat sour cream, about a 1/2 cup....not that I doubt the original tastes awesome, but this version was very tasty.


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  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 40.6 g
  • 62%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 716 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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