Spaghetti Squash Pasta with Spinach and Mushrooms

French

This spaghetti squash pasta with spinach and mushrooms is a comforting, well-balanced dish that brings together classic spaghetti and tender squash strands for a light, colorful, and flavorful meal.

With fresh vegetables, herbs, and a generous touch of Parmesan, it makes an easy, nourishing everyday recipe that feels simple yet satisfying.

A Cozy and Flavorful Spaghetti Squash Pasta with Spinach and Mushrooms

Some dishes stay simple yet feel incredibly comforting, and this pasta with spaghetti squash, mushrooms, and spinach fits that perfectly.

I’d been keeping a squash on hand for a while, hoping to turn it into something cozy and a little different from the stuffed version I’ve made before.

While searching for ideas, the thought of mixing it with classic pasta immediately caught my eye, and it turned out to be a wonderful discovery.

The blend of textures is what makes this recipe so special: tender spaghetti, delicate strands of roasted squash with a light hint of sweetness, earthy mushrooms with a gentle bite, and soft, silky spinach.

Fresh herbs and Parmesan bring everything together with warmth and balance, creating a dish that feels wholesome and satisfying without being heavy. It quickly became a favorite at home.

The steps are easy to follow, and even with a few components to prepare, the result is absolutely worth it, a colorful, flavorful bowl perfect for any day of the week.

Ingredients You’ll Need for the Best Spaghetti Squash Pasta

• 1 spaghetti squash : Once roasted, it turns into delicate, slightly sweet strands that blend beautifully with traditional pasta.
• 200 g mushrooms : Firm mushrooms offer a deeper earthy flavor and keep a pleasant bite after cooking.
• 200 g fresh spinach : These tender greens wilt quickly and bring a soft, fresh touch that lightens the whole dish.
• 1 handful of flat-leaf parsley : Adds a clean, bright freshness when sprinkled on top just before serving.
• A few sprigs of fresh thyme : Its subtle, aromatic notes gently perfume the vegetables without overpowering them.
• 2 garlic cloves : Provide a savory depth that enhances the mushrooms and balances the greens.
• 100 g Parmesan cheese : Grated over the dish, it adds a salty, nutty richness that ties the flavors together.
• 3 tbsp olive oil : Adds fruitiness and helps the vegetables cook evenly while bringing everything together.
• Salt and black pepper : Essential for seasoning and bringing out the natural flavors.
• 400 g spaghetti : The perfect base to mix with the squash strands for a satisfying, balanced texture.
• Coarse salt : Ideal for perfectly seasoning the pasta water.

Step-by-Step Instructions for a Foolproof Dish

1. Roast the Spaghetti Squash

• Preheat your oven to 180°C (350°F).
• Slice the squash lengthwise and scoop out the seeds.
• Brush the inside with two-thirds of the olive oil and sprinkle with coarse salt.
• Place cut-side up on a baking tray and roast for 25 minutes.
• Let rest for 15 minutes so the flesh becomes easier to shred.
• Using a fork, pull the flesh into long, spaghetti-like strands.

2. Cook the Spaghetti

• Boil a pot of salted water.
• Cook the pasta following the package instructions, then drain.

3. Prepare the Vegetables

• Mince the garlic, quarter the mushrooms, roughly chop the spinach, and finely chop the parsley.
• Remove thyme leaves from the stems.
• Grate the Parmesan.

4. Cook the Mushroom and Spinach Mixture

• Heat the remaining olive oil in a pan.
• Sauté the mushrooms for 6 minutes until lightly golden.
• Add garlic, thyme, salt, and pepper.
• Stir in the spinach and cook for 2 minutes until just wilted.

5. Combine Everything

• Add the shredded spaghetti squash to the pan.
• Toss with the vegetables, then mix in the cooked spaghetti.
• Warm everything for 2 minutes to blend the flavors.

6. Serve

• Plate the pasta.
• Top with parsley and plenty of freshly grated Parmesan.
• Enjoy while hot and fragrant.

Practical Tips to Personalize This Recipe

– Add a source of protein : If you want to turn this vegetarian dish into a more filling meal, feel free to add protein. Grilled chicken brings tender, savory notes, while chickpeas offer a plant-based option that’s rich in fiber and naturally mild. For a fully vegetarian version, pan-seared tofu adds a pleasant texture and absorbs the flavors beautifully.

– Try different types of mushrooms : Button mushrooms work well, but you can deepen the flavor by choosing more aromatic varieties. Shiitake add an umami richness, oyster mushrooms offer a delicate, slightly fibrous texture, and portobellos bring a meatier, more robust character.

– Make the sauce creamier : If you prefer a velvety finish, stir in a spoonful of ricotta for gentle creaminess or add a splash of cream for an even smoother result. These additions round out the flavors without making the dish heavy.

– Lighten the dish further : For a lighter or gluten-free option, replace the traditional pasta with only spaghetti squash. You’ll still get a flavorful, vegetable-rich meal that’s surprisingly satisfying.

Storage Tips

Note: These guidelines refer mainly to the vegetable mixture before adding the pasta, as I prefer cooking the pasta fresh before serving.

– Refrigerator (2 to 3 days) : Store the mixture in an airtight container. It keeps its flavor well and reheats nicely.

– Freezer (up to 2 months) : You can freeze the vegetable base, but leave out the Parmesan—it’s best added fresh when serving.

– Reheating without drying out : Add a tablespoon of water or a drizzle of olive oil, then warm gently over low heat to restore a soft, pleasant texture.

– Avoid microwaving the squash : Spaghetti squash can become mushy in the microwave; a skillet or low oven will keep its strands firm and separate.

Other Comforting Dishes to try

• Butter Bean Stew, Loubia recipe
• Beef Stroganoff recipe
• French boeuf bourguignon: beef bourguignon recipe