Spaghettti Squash with Sauteed Spinach & Mushrooms

Spaghettti Squash with Sauteed Spinach & Mushrooms

OK. I admit it. I made pancakes yesterday. That’s right. After 3 days of chowing down on cheesecake, lasagna, and so many other calorie-laden delicacies, I still went ahead and make breakfast pancakes. And now the guilt is setting in.  I haven’t even stepped on the scale but I can only imagine the damage. I think it’s about time for a detox, don’t you?

When I come up with a new recipe, a lot of my inspiration comes from what’s in my fridge. In this case, I had some leftover leeks from this leek soup, plus some spinach and mushrooms. The spaghetti squash had been sitting around for a while so I decided to give it a go. This recipe is extremely light and diet-friendly, yet tasty and satisfying. Try it with a side of baked salmon or grilled chicken for a complete and healthy meal!


1 year ago: savory & sweet cheese balls

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20 thoughts on “Spaghettti Squash with Sauteed Spinach & Mushrooms

  1. I wanted to thank you for the spaghetti squash idea; I did not even know it existed. I bought myself one and the results from the oven were so pretty!

    Now my mother’s excited that she can make lukshen kugel on Pesach. Oh, the possibilities!


  2. We made something very similar on Pesach. My husband finally loves spaghetti squash. It only took 10+ years to convince him that it was a worthy veggie!

    1. You’re husband knows it’s a veggie? I convinced my husband that it’s just a lighter version of the real thing (just kidding :))

  3. This sounds do dang delish!! I’m def making this tonight. I’ve been on a mushroom and spinach kick lately. And I absolutely love spaghetti squash.

  4. I just found this recipe on Pinterest and tried it tonight. It was so delicious! I didn’t have any wine on hand, but it still had a lot of flavor. Thanks for the recipe!

  5. I made this two nights ago, but I sautéed mushrooms and spinach with some seasonings then used chicken broth with a little flour to thicken it. It was tasty and healthy (for the most part).

  6. Thanks for your recipe Chanie, I am finally making it for tonight’s dinner!
    Love the combo of leek, mushroom and spinach. We’ll have sautéed chicken breast with it. I’ll let you know how it went.
    I love “flexible recipes”, meaning you can replace an ingredient with something else. For example: sweet onions for leek, collard greens for spinach, regular mushrooms for shiitake mushrooms……
    Question: I like to replace the fresh spinach with frozen spinach and have no idea how much is in your “bag of fresh spinach”. Any suggestion on frozen spinach in this recipe?!
    I got two questionsmuch is the equivalent?

  7. An other question:
    I have no experience cooking with dried mushrooms. Does anybody know how many days after rehydrating dried mushrooms have to be cooked and eaten?

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