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Spaghetti Squash with Roasted Mushrooms and Leeks

Delicious Spaghetti Squash with Roasted Mushrooms and Leeks

This Spaghetti Squash with Roasted Mushrooms and Leeks is a flavorful vegetarian dish that's lower in carbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Spaghetti Squash Ingredients
  • 1 Spaghetti Squash Around 2 1/2 lbs for optimal strands
  • 1 tablespoon Extra Virgin Olive Oil Can substitute with canola oil
  • to taste Kosher Salt
  • to taste Black Pepper
Roasted Vegetables
  • 2 cups Mixed Mushrooms (Oyster, Cremini, Shiitake) Use fresh for best results
  • 2 Leeks White and pale green parts for flavor
  • 2 cloves Garlic Always use fresh for best taste
Flavor Boost
  • 2 tablespoons Unsalted Butter Consider plant-based butter for dairy-free option
  • 1/2 cup Dry White Wine Can swap with chicken or vegetable broth
  • 1/2 cup Parmesan Cheese Nutritional yeast as a vegan option
  • 1 tablespoon Lemon Zest Lime zest could be an alternative
  • 2 sprigs Fresh Thyme Use dried thyme if necessary

Equipment

  • Oven
  • Baking sheet
  • sharp knife
  • Spoon
  • Fork
  • Frying pan

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (205°C) and line a baking sheet with nonstick aluminum foil.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and place cut side down on the baking sheet. Roast for about 30 minutes until tender.
  3. Once roasted, let the squash cool slightly and then shred the flesh with a fork.
  4. On a separate tray, toss mixed mushrooms with remaining olive oil and salt. Roast in the oven for about 15 minutes until golden brown.
  5. Melt butter in a large frying pan and sauté sliced leeks for about 5 minutes until golden. Add minced garlic and cook for 2 more minutes.
  6. Deglaze the pan with white wine and simmer for 2 minutes. Add shredded squash, Parmesan cheese, lemon zest, and thyme. Stir until combined and heated through. Season with salt and pepper.
  7. Serve portions of the squash mixture topped with roasted mushrooms and an extra sprinkle of Parmesan cheese.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 9gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 380mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure the spaghetti squash is fully cooked until tender. Store leftovers in an airtight container for up to 3 days.

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