Spaghetti Squash with Mushroom Sauce

Spaghetti Squash, Mushrooms

I made this as a first course. It would also work as a side dish. You could double it for a meatless main course (or add meat). I used brown, cremini mushrooms.


  • 2 cups cooked spaghetti squash, about half of a medium size (3lb, 1500gr) squash 
  • 4oz (125gr) mushrooms, roughly chopped  
  • 2 shallots, finely chopped
  • 1 tbs olive oil
  • 1/2 cup (4oz, 125ml) beef stock
  • 1 tbs Dijon-style mustard 
  • 1/2 cup (5oz, 150gr) Greek yogurt


  • Cut squash in half or thirds, widthwise, and remove seeds.
  • To cook squash in Instant pot:
  • Cook on high pressure for 7 minutes. Release pressure and remove squash.
  • To cook in oven:
  • Place in a baking dish. cover, and bake for 45 minutes at 400F, until the flesh is fork tender.
  • When cool enough to handle scrape out the squash strands. Refrigerate the unused portion for another day.
  • Mushroom sauce:
  • Sauté mushrooms and shallots in oil over medium heat until well browned.  
  • Add stock and bring to a simmer. Simmer, uncovered until reduced by half.
  • Add mustard, yogurt and heat through.
  • To serve – reheat squash in microwave for 30 seconds if needed. 
  • Divide onto 2 plates, top with mushroom sauce and serve.


You can cook the squash ahead of time, allow it to cool before scraping out the strands, and then reheat in a skillet or microwave just before serving.

Keywords: spaghetti squash, mushroom sauce

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