Spaghettti Squash with Sauteed Spinach & Mushrooms

Written by chanie on May 30th, 2012

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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12 Comments so far ↓

  1. sara2 says:

    Yum! That’s what you call a gourmet detox!

  2. Fashion-isha says:

    This is perfect for my new diet!! Once again I love your food blog the best!!

  3. Sarah says:

    Yum! I can just imagine all that goodness-all the green, with a hint of richness from the wine and chicken stock!

  4. Princess Lea says:

    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!


  5. Hindy says:

    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!

    • chanie says:

      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 :))

  6. Shauna says:

    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.

  7. Jill says:

    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!

  8. Heather says:

    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).

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3 Trackbacks / Pingbacks

  1. 50 Ways To Cook Spaghetti Squash | Aggie's Kitchen
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  3. Spaghettti Squash with Sauteed Spinach & Mushrooms - Spoonfull