Last Modified: by Paleo Leaper · This post may contain affiliate links · Leave a Comment
Mushrooms are a quick and easy way to add some savory flavor to a big pile of spaghetti-squash “noodles” – add some fatty-salty pancetta and a (dairy-free) cream sauce, and it only gets better!
Pancetta is a type of Italian cured pork; you should be able to find it near the bacon and cured salami. Just make sure to check the labels to make sure the ingredients are OK.
![Spaghetti Squash with Creamy Mushroom Sauce Recipe (1) Spaghetti Squash with Creamy Mushroom Sauce Recipe (1)](https://i0.wp.com/paleoleap.com/wp-content/uploads/2014/10/spaghetti-squash-mushrooms-main.jpg)
For the mushrooms, I’d suggest shiitakes, but if there’s something else in season, go for it: fresh mushrooms are always a pleasure. Whatever type you pick, they add a nice savory richness to the sauce: spaghetti squash is so mild-tasting that it’s good to have a sauce with a little more body.
To make a full meal out of this, you could always add some chicken to the mushroom sauce or just serve it as a side for another main dish. Grilled or baked chicken (or turkey!) would be perfect or try it out with a nice steak if you're up for something richer.
Spaghetti Squash with Creamy Mushroom Sauce Recipe
SERVES: 4 PREP: 15 min COOK: 30 min
Ingredients
- 1 spaghetti squash, halved lengthwise and seeded;
- 4 oz. pancetta, chopped;
- 1¼ cup Shiitake mushrooms, chopped;
- 1 onion, chopped;
- 3 cloves of garlic, minced;
- Sea salt and freshly ground black pepper;
Ingredients for the creamy sauce
- 1 cup coconut milk;
- 2 tbsp. ghee or butter;
- 2 garlic cloves, minced;
- 1 tsp. onion powder;
- 1 tsp. dried oregano;
- Sea salt and freshly ground black pepper;
![Spaghetti Squash with Creamy Mushroom Sauce Recipe (2) Spaghetti Squash with Creamy Mushroom Sauce Recipe (2)](https://i0.wp.com/paleoleap.com/wp-content/uploads/2014/10/spaghetti-squash-mushrooms-preparation.jpg)
Preparation
- Preheat your oven to 350 F.
- Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.
- Combine all the ingredients for the sauce in a saucepan placed over medium-low heat. Heat until thickened, whisking the whole time, and set aside.
- Place a skillet over medium heat, melt some cooking fat in it and sauté the onion and garlic until fragrant (about 2 minutes).
- Add the pancetta as well asthe mushrooms and cook until the mushrooms are soft.
- Add the creamy sauce to the skillet, give everything a good stir, and adjust the seasoning.
- Use a fork or spoon to scoop the stringy flesh from the squash.
- Serve the squash with creamy mushroom sauce on top.
📖 Recipe
Spaghetti Squash with Creamy Mushroom Sauce Recipe
A flavor-packed mushroom sauce served over a big pile of Paleo noodles: enjoy it as a side dish or add some protein for a main course.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 417 kcal
Ingredients
- 1 spaghetti squash halved lengthwise and seeded
- 4 oz. pancetta chopped
- 1¼ cup Shiitake mushrooms chopped
- 1 onion chopped
- 3 cloves of garlic minced
- Sea salt and freshly ground black pepper
Ingredients for the creamy sauce
- 1 cup coconut milk
- 2 tbsp. ghee or butter
- 2 garlic cloves minced
- 1 tsp. onion powder
- 1 tsp. dried oregano
- Sea salt and freshly ground black pepper
Instructions
Preheat your oven to 350 F.
Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.
1 spaghetti squash
Combine all the ingredients for the sauce in a saucepan placed over medium-low heat. Heat until thickened, whisking the whole time, and set aside.
1 onion, 1 cup coconut milk, 2 tbsp. ghee or butter, 2 garlic cloves, 1 tsp. dried oregano, Sea salt and freshly ground black pepper
Place a skillet over medium heat, melt some cooking fat in it and sauté the onion and garlic until fragrant (about 2 minutes).
3 cloves of garlic, 1 tsp. onion powder
Add the pancetta as well as the mushrooms and cook until the mushrooms are soft.
4 oz. pancetta, 1¼ cup Shiitake mushrooms
Add the creamy sauce to the skillet, give everything a good stir, and adjust the seasoning.
Sea salt and freshly ground black pepper
Use a fork or spoon to scoop the stringy flesh from the squash.
Serve the squash with creamy mushroom sauce on top.
Nutrition
Calories: 417kcalCarbohydrates: 29gProtein: 9gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 38mgSodium: 246mgPotassium: 739mgFiber: 7gSugar: 10gVitamin A: 322IUVitamin C: 9mgCalcium: 106mgIron: 4mg
Keyword creamy, mushroom, spaghetti squash
Tried this recipe?Let us know how it was!
More Paleo Recipes
- Roasted Salmon with a Clementine and Ginger Relish
- BBQ Grilled Lamb Kebabs
- Wild Salmon With Cajun Spices
- Moqueca, A Brazilian Fish Stew