Creamy Mushroom Spaghetti Squash

Creamy Mushroom Spaghetti Squash

luv2cook 2

"Great as a side dish for almost any meal... My husband and family love this dish. Also great for kids that don't like vegetables.. My son thinks he is eating spaghetti noodles!"


35 m servings 452 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 716 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
  2. Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 84 Ratings


I opted for fat free cream of mushroom soup and subbed plain fat free greek yogurt for the sour cream. Skipped the butter and just satueed the onion and garlic in a pan sprayed with cooking spr...

Tasty! I've been looking for something that would temper the sweetness of squash, and this combination worked excellently. This dish is a creamy, wonderful-tasting accompaniment to many dishes...

Very tasty and a different way to prepare spaghetti squash. The only thing I'd change for next time is halving the amount of margarine... I would rather save my calories for dessert. I'll rep...

Loved it! I definently only put 2-3 T of butter, and I spot cooked the garlic cloves in a skillet with the peeling on,before i cut them.. It gives them a wonderful roasted flavor... the only oth...

I added sauteed brussel sprouts and cubed chicken breast. Very tasty!

Just got done having this for lunch today. DH absolutely loved it. I used a couple of tablespoons of olive oil instead of butter and used light sour cream. Added a left over boiled chicken br...

I lightened mine up with much less butter, using about 2 Tbsp of margarine, 98% fat free soup and reduced fat sour cream, about a 1/2 cup....not that I doubt the original tastes awesome, but thi...

Maybe my spaghetti squash was on the small size but this made way too much sauce and it overpowered the squash. The flavor of the sauce was nice and perhaps it would be good on chicken but on t...

Wow! This recipe is excellent. I have been looking for a different way to prepare squash that is not tomato-based. The only things I changed were the butter (I used about 2 tbs of magarine inste...