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Spaghetti Squash & Mushrooms Recipe

Spaghetti Squash and Mushrooms to serve 4.


  • 2 squash
  • 8 oz of mushrooms. sliced
  • 1/2 cup of broth (vegetable, beef or chicken broth all work)
  • 1/4 cup of cream
  • 4 tablespoons of butter
  • 1 tablespoon of flour
  • 1 teaspoon of Frontier Soups Lemony Dill Mix, or fresh dill

Recipe Directions:

  1. Slice two squash in half around the middle, scoop out the seeds like you would a pumpkin. Place cut side down in flat pyrex pan and add 2 inches of water.  Place in 350 degree oven for 45 minutes.
  2. While squash bakes, make the following mushroom sauce.
  3. Saute 8 oz. sliced mushrooms in 3 tablespoons of butter.  Sprinkle with  1 tablespoon of flour, and stir in 1/2 cup broth. Stir and simmer 5 minutes.
  4. Add 1/4 cup cream and 1 teaspoon lemony dill mix or fresh dill.  Continue cooking on low until thickened another 15 minutes.  Add more cream if needed.
  5. Remove squash from oven, turn each half face up.  Scoop around the edge to loosen the squash.  Add a tablespoon of butter and using a fork pull squash insides apart to see the spaghetti texture of this unusual squash.
  6. Serve a spoonful of the mushroom sauce on each half of the spaghetti squash cups.