Mushroom and Spinach Pesto Spaghetti Squash

Mushroom and Spinach Spaghetti Squash recipe - Angela Liu - food blogger

Let me tell you about my out of body experience making spaghetti squash. I have seen this fruit many times in the grocery store and it always seemed so big and daunting to me. Like, what do you do with this? However, I had a pesto spaghetti squash a few months ago and it changed my life. So I decided to brave it and make my own damn recipe.

First of all, you’ll need a big butcher knife to cut through this thing. I had two use two separate knives because one got stuck in the middle. After I successfully cut it in half lengthwise, I had to clean out the seeds. This is where my experience began.

As I’m cleaning out the seeds, I realize how beautiful this fruit is. IS THAT WEIRD. What got me thinking even deeper was when I was using my fork to make “spaghetti” and had this thought of gratitude. This fruit can literally feed a family of 6 for a measly $4.00. It’s healthy, it’s low carb, you can do so many renditions, and it feeds a village. If that doesn’t make you appreciate Mother Nature, I don’t know what will.

spaghetti squash - food blogger

Mushroom and Spinach Pesto Spaghetti Squash

Servings 12 servings


  • 1 cup sliced white mushrooms
  • 1.5 cups spinach rinsed
  • 1 tbsp. coconut oil extra virgin
  • 1 can garbanzo beans
  • 1 whole spaghetti squash about 4 lbs.
  • 1 minced habanero pepper optional
  • 4.5 oz Barillo Traditional Basil Pesto or make your own
  • salt and pepper to taste


  1. Preheat the oven to 375ºF. Cut the squash lengthwise and clean out the seeds and excess meat. Place squash cut-side-down on a nonstick pan and use a fork to puncture holes all over. Roast in the oven for 30-35 minutes. 

  2. About 10 minutes before the squash is done, heat up olive oil in a pan on medium heat. Add mushrooms and sautee until it starts to brown. 

  3. Add habanero if you like spicy, leave it out if you don't. Let it cook down for 2 minutes, then add the spinach and cover the pan for 5 minutes, reducing the heat until the spinach is cooked down. 

  4. Once the squash is done, take it out of the oven and let cool. Then using a fork, start "forking" one-half of the squash to make "spaghetti" into the mushroom and spinach mix. Do the same to the other until all of the squash is in the pan mix.

  5. Add the Traditional Basil Pesto into the mixture without heat. Mix thoroughly, add salt and pepper to taste. You may top it with parmesan cheese. 

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