Creamed Spaghetti Squash with Mushrooms

I really enjoy pumpkin and I really enjoy mushrooms and what’s better than combining the two to create a delicious meal. What I like to make is oven-baked spaghetti squash with mushrooms with a creamy sauce.

I often cook for myself and that is why a whole spaghetti squash is too much for one meal. So I usually bake the squash and refrigerate one half to prepare a dish for the next day.

With today’s half, I will prepare a creamy spaghetti squash with mushrooms.

Creamed Spaghetti Squash with Mushrooms

Ingredients for one serving

  • half a spaghetti squash
  • 1/3 cup cream
  • 1/2 cup vegan feta cheese
  • Italian herbs
  • 2 tbsp refined olive oil
  • a small onion
  • a handful of mushrooms (whichever mushrooms you prefer)
  • salt
  • pepper


  • crushed roasted walnuts


In case you missed out on how to prepare spaghetti squash follow these steps

  1. Preheat oven to 4oo degrees Fahrenheit.
  2. Cut the spaghetti squash in half and with a tablespoon scoop out the seeds.
  3. Brush the insides of the squash with olive oil and sprinkle with salt. Place both halves, with the cut side down on a baking tray. Bake for 40 minutes or until meat is soft.
  4. Fluff interior with a fork.
  5. Heat olive oil in a saucepan. Add in the spaghetti squash strands.
  6. Stir in the cream and mix well. Add in a little water to avoid burning. Then add vegan feta cheese and Italian herbs. Mix well and set aside.
  7. Dice onions and mushrooms.
  8. Heat olive oil in a frying pan.
  9. Add onions and saute until golden brown. Add in the mushrooms. Cook until mushrooms are soft. Season with salt and pepper.
  10. Add sauteed mushrooms to the creamy spaghetti squash. Mix well.
  11. Transfer the creamy dish into an ovenproof bowl.
  12. Top with feta cheese and bake in the oven at 360 degrees Fahrenheit for 8-10 minutes or until slightly golden brown on top.
  13. Garnish with crushed roasted walnuts.


By: Sheena

Leave a Comment