clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spaghetti Squash with Mushroom and Rosemary Sauce #paleo #vegan on

Spaghetti Squash with Onions Mushrooms and Rosemary


This recipe is made with spaghetti squash and topped with a savory mushroom sauce made with caramelized onion, roasted garlic and rosemary. It may be low carb but it is full of flavor.


  • 2 medium spaghetti squash, about 4 1/2 pounds total
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil or roasted garlic oil
  • 1 large sweet onion, sliced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon chopped fresh rosemary
  • 3/4 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup No-chicken broth or reduced-sodium chicken broth
  • 2 to 3 tablespoons roasted garlic puree
  • ¼ cup chopped basil or parsley


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment. Cut spaghetti squashes in half lengthwise and scoop out seeds and loose stringy pulp from the center cavity. Place halves cut-side-down the prepared baking sheet and roast until the squash is soft when you press down on it, 40 to 60 minutes total. Flip it over and try to scrape up the spaghetti-like flesh, to check if it is done. If it is loose and stringy it is done. It shouldn’t be watery. If it doesn’t come up easily, return to the oven and check again in ten minutes.
  2. Meanwhile, swirl oil in an unheated large heavy skillet, add onion and place over medium-high heat. Cook, stirring occasionally until the onion is softening and starting to brown, 6 to 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally until the onions are soft and brown, 6 to 8 minutes. Add mushrooms, rosemary, salt and pepper. Increase heat to medium-high and cook stirring often until the mushrooms release their juices and the juices evaporate and a brown fond develops on the bottom of the skillet, 4 to 6 minutes. Whisk broth and garlic puree in a small bowl until smooth. Stir into the mushroom and onion mixture and bring to a boil. Cook until the sauce is thickened, 2 to 3 minutes.
  3. Scrape spaghetti squash up from the shell with a fork. Serve squash topped with the sauce and chopped basil or parsley.


Make-Ahead: You can make the spaghetti squash the day before and store it in the fridge until ready to use.

  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Oven/Stove Top
  • Cuisine: American


  • Serving Size: 1 1/2 cups each
  • Calories: 236
  • Sugar: 15 g
  • Sodium: 572 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 43 g
  • Fiber: 8 g
  • Protein: 5 g

Keywords: Low Carb Spaghetti Squash with Mushrooms,vegetarian Spaghetti squash and mushrooms,vegan spaghetti squash,

FREE Weeknight Dinners E-Book

Yours free when you subscribe to our weekly newsletter

We respect your privacy.