Creamy Mushroom Spaghetti Squash Recipe

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Creamy Mushroom Spaghetti Squash
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.77 Kcal (1268 kJ)
Calories from fat 269.3 Kcal
% Daily Value*
Total Fat 29.92g 46%
Cholesterol 81.13mg 27%
Sodium 97.88mg 4%
Potassium 183.4mg 4%
Total Carbs 7.76g 3%
Sugars 1.31g 5%
Dietary Fiber 0.86g 3%
Protein 3.09g 6%
Vitamin C 2.3mg 4%
Vitamin A 0.3mg 9%
Calcium 99mg 10%
Amount Per 100 g
Calories 228.22 Kcal (956 kJ)
Calories from fat 203 Kcal
% Daily Value*
Total Fat 22.56g 46%
Cholesterol 61.16mg 27%
Sodium 73.78mg 4%
Potassium 138.24mg 4%
Total Carbs 5.85g 3%
Sugars 0.99g 5%
Dietary Fiber 0.65g 3%
Protein 2.33g 6%
Vitamin C 1.7mg 4%
Vitamin A 0.2mg 9%
Calcium 74.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 9

Good Points

  • saturated fat free,
  • low sodium

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