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With over 20 5-star reviews, rest assured that this spaghetti squash with goat cheese and mushrooms is easy and delicious! It’s gluten-free, low in carbs, and totally satisfying. And other than the squash, it all comes together in one pot.
save this recipe!There’s nothing fancier than spaghetti squash pasta, and that’s an opinion I’ll stand behind! It’s so delicious that it’s hard to believe it’s a healthier pasta alternative. For this recipe, we’re taking regular, good old squash noodles and pairing them with mushrooms, spinach, and goat cheese for a savory dish that’s ridiculously satisfying.
This is an old recipe, back from when this blog wasn’t completely vegetarian. We used bacon back then, but today we’re replacing the bacon with smoky, umami-packed mushrooms!
a stunner of a pasta dish!
- A Healthier Choice: This recipe packs in the veggies and uses maple syrup for a natural sweetener.
- 20 Minutes of Prep: The prep will only require 20 minutes of your time, so you can rest assured that you won’t be stuck in the kitchen for very long.
- Low-carb and Gluten-free: That’s the beauty of spaghetti squash! Even though it tastes amazing, it’s perfect for specific diets.
Reader rating
“So I was skeptical when I read maple syrup, liquid smoke, and soy sauce…but this is SO GOOD!!” —Stacy
Here’s what you’ll need
This recipe is all about flavor. Gather the following 9 ingredients, and let’s get started! Jump to the recipe card for the full quantities.
- Spaghetti Squash: For two to three servings of delicious spaghetti squash, we will need 1 medium-sized squash. Choose one that’s golden or dark yellow and that feels nice and firm.
- Olive Oil: We will use olive oil both to roast the squash and to saute some of the ingredients.
- Mushrooms: Mushrooms are one of the main ingredients in this recipe, adding meaty substance and lots of savory flavor! We’ll be cooking them to crispy browned perfection on the stove.
- Marinade: We’ll marinate the mushrooms in soy sauce, liquid smoke, and maple syrup to replicate the flavor of bacon!
- Wine: Use wine during the cooking process to deglaze the pan (i.e. to incorporate all the flavor bits that are stuck to the pan after cooking the mushrooms). Feel free to use either red or white, or broth if avoiding alcohol.
- Spinach: We’ll be sautéing fresh spinach to pair with the mushrooms. Don’t worry, it’ll cook down!
- Goat Cheese: Finally, top with 2-4 oz of fresh goat cheese for the perfect finishing touch. To make it dairy-free, use a dairy-free cheese alternative. Plant-based parmesan is my favorite.
tips for cutting spaghetti squash
When it comes to cutting the squash, you have two options: horizontal or lengthwise. For longer spaghetti strands, slice the squash horizontally. Cut lengthwise for a prettier presentation when serving the meal in the squash shell!
How to make goat cheese spaghetti squash
This recipe involves six simple steps. This is just an overview. Jump to the recipe card for the full instructions.
Step 1: Prep the Spaghetti Squash
Preheat the oven to 400°F (204°C). Cut the spaghetti squash in half (width or lengthwise) and scoop out the seeds. Drizzle the inside with olive oil and rub it to evenly coat. Place the squash cut-side down on a baking sheet and poke the outside a few times with a fork.
Step 2: Roast the Squash
Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip the squash halves over and allow them to cool enough to touch.
Step 3: Prepare the Mushrooms
While the squash is roasting, prepare the mushrooms. Clean and slice each into ¼ inch thick slices. Then, in a large bowl, stir the remaining oil with the soy, maple, and liquid smoke. Stir in the mushrooms, tossing to evenly coat. Transfer to a large sauté pan and cook over high heat until soft and lightly browned, about 10 minutes.
Step 4: Add the Wine and Spinach
Next, with the heat still on, add the wine to the pan of mushrooms, stirring until it evaporates. Add the spinach and stir until it wilts. Remove from heat.
Step 5: Spaghettify the Squash
Use a fork to scrape strands from the inside of the spaghetti squash. If serving the final dish in the shells, leave about ¼ inch of flesh in the squash to support the bowls.
Step 6: Assemble the Dish
Add the spaghetti squash noodles and goat cheese to the pan of mushrooms, stirring to combine evenly. Add salt and pepper as needed to suit your taste. Serve warm, topped with crushed red pepper flakes.
why we use wine
In this recipe, wine helps to deglaze the pan. When sautéing the mushrooms, it helps to get all of the flavorful bits that may be stuck on the pan to go back into the mushrooms!
more dishes for goat cheese lovers
Spaghetti Squash with Goat Cheese and Mushrooms
Ingredients
- 1 medium spaghetti squash
- 2 Tbsp olive oil, divided, 30 mL
- 8 oz button mushrooms, 225 g
- 1 Tbsp soy sauce, 15 mL
- 1 tsp maple syrup, 5 mL
- ½ tsp liquid smoke
- ¼ cup wine, red or white
- 3 cups fresh spinach, 100 g
- 2-4 oz fresh goat cheese, 55 to 110 g
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut* spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 Tbsp of olive oil, then rub to evenly coat. Place cut side down on a baking sheet and prick the outside with a fork.
- Roast: Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip over and allow to cool enough to touch.
- Mushrooms: Meanwhile clean and slice mushrooms into ¼ inch thick slices. In a large bowl, stir together remaining oil, soy, maple, and liquid smoke. Stir in the mushrooms, tossing to evenly coat. Transfer to a large saute pan and cook over high until soft and lightly browned, about 10 minutes (drain excess water while cooking if needed to help them brown).
- Wine + Spinach: With the heat still on, add the wine to the pan of mushrooms, stirring until it evaporates. Add the spinach, stirring until it wilts down. Remove from heat.
- Spaghettify: Use a fork to scrape strands from the inside of the spaghetti squash. (If serving in the shells, leave about ¼ inch of flesh in the squash to support your bowls.)
- Assemble: Add spaghetti squash noodles and goat cheese to the pan of mushrooms, stirring to evenly combine. Serve warm, topped with salt, pepper, and crushed red pepper flakes.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Made this for dinner tonight, creamy, salty, savory, velvety squash heaven! Great for a low carb dinner and will definitely keep this on hand. Highly recommended for sure!
So happy to hear, Jennifer! 🙂
I love this recipe. Why is the pinterest icon not bringing up a pin for it?
So happy to hear, Betsy! I didn’t start making the long “fancy” pins for recipes until recently (this is an older recipe), so you should just see a picture pop up when you go to pin it. Is that what you mean? Or is not pin coming up for you at all?
Can you use feta or some other cheese? Goat is not my favorite!
Hi Heather! Feta would also work well 🙂
good stuff!
Where has spaghetti squash been all my life! This recipe is delicious – will become a staple in my house.
So happy to hear, Samara 😀
Is it possible to omit the honey? I’m really trying to cut down on my carbs. Do you think leaving that out would ruin the taste?
Hi Colleen! I think it would be fine to omit 🙂
This was outstanding! Made it last night. It deserves 10 stars . Delicious !!! Can’t wait to make it for friends next week.
So happy to hear Susan! Enjoy! 😀
I do not care for goat cheese, feta, or blue cheese. Is there an alternative?
Thanks
Cream cheese might work well here! And perhaps a squeeze of lemon juice to compensate for the acidity/sourness of the goat cheese.
This was really good. I actually used some bacon and smoked maple syrup, so yummy. I added extra spinach and mushrooms as my squash was rather large. I used white wine and every last bite was gone at the end of the meal.
I made this and it was totally inedible. It smelled awful. It tasted even worse.
I followed the recipe to the letter. This has put me off spaghetti squash forever.
So sorry to hear it, Nadia! Spaghetti squash isn’t for everyone (and along those lines, goat cheese and mushrooms also aren’t for everyone!).
Ha!
I’m a chef cooking it for the first time for my clients, and it’s definitely not great…I was sitting here wondering what I could do to improve it next time…IF there’s a next time!😜