Garlic Parmesan Spaghetti Squash

It’s squash season! For the sake of convenience, here’s a squash recipe you don’t need to bake. Quick-cooked spaghetti squash is topped with sautéed onions, mushrooms and tomatoes for a simple, healthy and fiber-rich dinner entree.

Ingredients for servings

    Garlic Parmesan Spaghetti Squash

  • 1 medium spaghetti squash

  • 1.5 tablespoon olive oil

  • 1 medium onion chopped

  • 4 cloves garlic minced

  • 0.125 teaspoon crushed red pepper

  • 0.5 teaspoon salt

  • 2 packages cremini or button mushrooms sliced

  • 2 large tomatoes seeded and diced

  • 2 teaspoon fresh thyme leaves

  • 3 tablespoon chopped fresh parsley

  • 2 teaspoon sherry or red wine vinegar

  • 0.25 cup grated Parmesan cheese


  • Microwave squash on high for 1–2 minutes. Cut in half, scoop out middle and discard seeds and pulp. Place cut side down in a microwave-safe baking dish with 1/4 inch water. Microwave on high for 12 minutes, or until tender when pierced with a knife.

  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, red pepper, salt and mushrooms. Cook for 5–6 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes and thyme, and cook until heated through, about 1 minute.

  • Shred squash with a fork and transfer to a serving bowl or plates. Top with mushroom mixture. Sprinkle with parsley and Parmesan.

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