Creamed Spaghetti Squash with Fresh Herbs

Why You’ll Love This Recipe

This recipe takes the natural strands of spaghetti squash and turns them into a velvety, herb-infused side or main dish. It’s lighter than pasta yet equally satisfying, making it a perfect choice if you’re looking for somethingwholesome but indulgent. The goat cheese adds tangy creaminess, Parmesan provides a savory bite, and fresh herbs brighten the entire dish. It’s a recipe that balances comfort food with fresh, garden-inspired flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium spaghetti squash, halved and seeds removed
1 tbsp olive oil
2 tbsp butter
1 cup chopped mushrooms
1 cup milk
1/3 cup Parmesan shredded cheese
2 oz goat cheese, crumbled
1/3 cup mixture of herbs – basil, rosemary, thyme, parsley
salt and pepper to taste

Directions

1. Preheat oven to 400°F (200°C).
2. Drizzle the cut sides of the spaghetti squash with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
3. Roast for 35–40 minutes until tender. Remove and let cool slightly.
4. Use a fork to scrape the squash into strands and set aside.
5. In a large skillet, melt butter over medium heat. Add mushrooms and sauté until golden brown.
6. Pour in the milk, stirring until warmed through.
7. Add Parmesan and goat cheese, stirring until melted and smooth.
8. Fold in the spaghetti squash strands and toss gently to coat.
9. Stir in fresh herbs and adjust seasoning with salt and pepper.
10. Serve warm, garnished with extra herbs if desired.

Servings and timing

Serves: 6 people
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Replace goat cheese with cream cheese for a milder flavor.
• Use almond or oat milk for a dairy-light option.
• Add spinach or kale for extra greens.
• Swap mushrooms for zucchini or bell peppers for a different vegetable mix.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk to loosen the sauce. Microwave reheating works as well, though the oven or stovetop maintains texture better.

FAQs

Can I make this dish ahead of time?

Yes, you can roast the spaghetti squash in advance and refrigerate it until ready to prepare the creamy sauce.

Do I have to roast the squash, or can I microwave it?

You can microwave it cut side down in a dish with water for about 12–15 minutes if you’re short on time.

What herbs work best in this recipe?

A mix of basil, rosemary, thyme, and parsley works beautifully, but you can customize with dill or oregano.

Can I make this dish vegetarian?

It already is vegetarian, as long as you use vegetarian-friendly cheeses.

Is this dish gluten-free?

Yes, spaghetti squash is naturally gluten-free, making this recipe a great alternative to pasta.

Can I use cream instead of milk?

Yes, using heavy cream will make the sauce even richer and thicker.

What can I serve this with?

It pairs well with roasted chicken, fish, or can be enjoyed as a standalone vegetarian main dish.

Can I add protein to this recipe?

Yes, shredded chicken, shrimp, or even crispy chickpeas would be great additions.

How do I prevent the sauce from becoming watery?

Make sure to drain any excess liquid from the roasted squash before mixing it into the sauce.

Can I freeze leftovers?

Freezing isn’t recommended as the squash strands tend to become mushy when thawed.

Conclusion

Creamed Spaghetti Squash with Fresh Herbs is a creamy, comforting, and wholesome dish that brings together the best of both worlds rich, cheesy flavor with the freshness of herbs and lightness of squash. Whether served as a side dish or enjoyed on its own, this recipe is a fantastic way to enjoy spaghetti squash in a unique and delicious way.

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