The pairing of earthy mushrooms with garlic, thyme, and white wine creates a magical flavor like no other. Mixed with a quick cream sauce, Mushrooms and Creamy Parmesan Spaghetti Squash becomes a seasonal Fall delight.
No fancy explanation behind this recipe today other than I simply love mushrooms and Mushrooms and Creamy Parmesan Spaghetti Squash is an ode to mushrooms and seasonal, Fall produce.
Sadly, <3M’s not a fan of mushrooms, so when he travels for work I look forward to relaxing in the kitchen and cooking a meal that’s selfishly just for me. During his last trip to China, I spent some time in the kitchen, creating this dish time starring mushrooms and spaghetti squash (since he’s not really a fan of that vegetable either).
I chose to make this meal relatively healthy and loaded with vegetables — mushrooms, squash, and spinach — I paired it with a flavorful parmesan cream sauce, as a play on traditional Alfredo. I find that when making spaghetti squash, it’s best to match it with a creamier, heavy sauce that more easily coats the squash noodles while also soaking into the squash, enhancing its flavor.
For the mushrooms, I lightly sautéed them in a saucepan with caramelized onions, garlic, a sprinkling of thyme and a splash of white wine. The pairing of earthy mushrooms with garlic, thyme and white wine creates is pure, magical deliciousness. The addition of the caramelized mushrooms adds the slightest undertone of sweetness to balance the dish as I find spaghetti squash naturally has a peppery spice when cooked.
As we head into the Fall season, this recipe for Mushrooms and Creamy Parmesan Spaghetti Squash is warm and comforting, utilizing Fall produce and perfect for those nights when there’s a chill in the air and you simply want to be wrapped in the coziness of a homemade meal.
Enjoy.
- 1 white onion, chopped
- 1 teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 4 large garlic cloves, pressed
- 1 teaspoon fresh thyme, minced
- ½ cup good white wine
- 16 ounces mixed wild mushrooms
- 4 cups baby spinach
- 4 cups cooked spaghetti squash
- 1½ cups parmesan cream sauce, recipe below
- Add the olive oil to a large skillet and let it warm. Add the garlic, sliced onions, and salt and pepper.
- Let cook until lightly golden, stirring occasionally as not to burn.
- Once slightly caramelized, deglaze the pan with white wine and let the liquid reduce 5-7 minutes.
- Once reduced, add in the mushrooms and cook until tender.
- Stir in fresh thyme.
- Add in the spinach and cover the skillet until spinach wilts slightly.
- Remove from heat.
- To serve, plate the cooked spaghetti squash, spoon the cream sauce over it and top with the mushroom mixture.
- 1 tablespoon olive oil
- 2 tablespoons white all-purpose flour
- 1 cup 2% milk
- ¼ cup half and half
- ½ cup quality grated parmesan cheese
- ¼ teaspoon granulated garlic or garlic powder
- ¼ teaspoon white pepper
- To make the cream sauce, add the olive oil to a medium-sized saucepan over medium heat.
- Warm the oil and immediately whisk in the flour to make a roué.
- Slowly pour in the milk, whisking continuously followed by the half and half.
- Bring the mixture to a boil then turn down to a simmer.
- Whisk in the grated parmesan, garlic powder, salt and white pepper.
- Remove from heat and serve immediately.*