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Spaghetti Squash with Mushrooms, Red Sauce, and Meat

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I never in a million years thought my husband would like spaghetti squash. It is purely vegetable and he is not a fan of squash at all, so when I made this dish, I was not expecting him to eat it. However, he ate it and loved it! We topped it with red sauce, meat, and mushrooms – just like real spaghetti and then added some parmesean cheese to it as well. It was so good, I decided to share the recipe with you.

Spaghetti Squash with Mushrooms #mushroommakeover

Roasting the spaghetti squash is very easy. Cut it in half, remove the seeds, and then place it upside down on a cookie sheet and let it steam from the inside out. When it's done, it flakes off just like spaghetti noodles.

Spaghetti Squash with Mushrooms, Red Sauce, and Meat

Spaghetti Squash with Mushrooms, Red Sauce, and Meat


  • 1 spaghetti squash
  • 1 head garlic
  • salt
  • pepper
  • olive oil
  • vegetable oil
  • 1 jar of red sauce
  • 1 cup of mushrooms, sauteed
  • 1 pound of hamburger meat, cooked and drained


  1. Preheat oven to 350-375.
  2. Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the seeds and pulp.
  3. Place halves onto an oven safe cooking dish face up. Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish). Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
  4. Turn the squash face down and place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
  5. Remove from oven, and let it set out for about 20 minutes. Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
  6. Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
  7. Be sure to let your noodles cool off before adding the red sauce. Adding it too early makes the squash runny, mushy, and unpalatable.

Did you make this recipe?

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Check out my other recipes in the #MushroomMakeover challenge that I am doing —


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