Description
This delicious Spaghetti Squash with Goat Cheese and Mushrooms is a wholesome vegetarian dish featuring roasted spaghetti squash strands tossed with sautéed mushrooms, fresh spinach, and creamy goat cheese. Enhanced with umami-rich soy sauce, a hint of smoky liquid smoke, and a touch of sweetness from maple syrup, it offers a flavorful and comforting meal perfect for a healthy dinner.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 2 Tbsp olive oil, divided (30 mL)
- Salt and black pepper, to taste
Mushroom Mixture
- 8 oz (225 g) button mushrooms, sliced
- 1 Tbsp soy sauce (15 mL)
- 1 tsp maple syrup (5 mL)
- ½ tsp liquid smoke
- ¼ cup vegetable broth (60 mL)
- 3 cups fresh spinach (100 g)
Finishing Touches
- 2–4 oz (55–110 g) fresh goat cheese
- Crushed red pepper flakes, for serving (optional)
Instructions
- Preheat and prepare squash: Preheat the oven to 400°F (204°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and rub to coat evenly. Place the halves cut side down on a baking sheet and prick the skin a few times with a fork.
- Roast the squash: Roast the squash for about 30 minutes until fork-tender but still slightly firm. Remove from the oven, flip the halves over, and let cool until comfortably handled.
- Prepare the mushrooms: Meanwhile, clean and slice the mushrooms into ¼-inch (6 mm) slices. In a large bowl, combine the remaining 1 tablespoon olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms and toss to coat.
- Sauté mushrooms: Transfer the coated mushrooms to a large skillet over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the mushrooms are softened and lightly browned. Drain excess liquid during cooking if necessary to enhance browning.
- Add broth and spinach: Pour the vegetable broth into the skillet to deglaze the pan, cooking for 1–2 minutes until most of the liquid reduces. Add the fresh spinach and cook just until wilted. Remove from heat.
- Make spaghetti squash strands: Using a fork, scrape the flesh of the roasted spaghetti squash into strands. If serving in the squash shells, leave about ¼ inch of flesh attached to maintain support.
- Combine and finish: Add the spaghetti squash strands and fresh goat cheese to the skillet with the mushrooms and spinach. Toss gently until the goat cheese softens and coats the squash evenly. Season with salt and black pepper to taste.
- Serve: Serve the dish warm with optional crushed red pepper flakes for a hint of spice.
Notes
- For best flavor, use fresh, high-quality goat cheese.
- You can substitute vegetable broth with water for a lighter dish.
- Leftover spaghetti squash can be stored refrigerated for up to 3 days.
- Adjust the amount of goat cheese according to your preference for creaminess.
- Optional crushed red pepper flakes add a nice kick but can be omitted for a milder flavor.
