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Spaghetti Squash with Mushrooms & Walnuts

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Spaghetti Squash with Mushrooms & Walnuts

Yield: 5 servings | Prep time: 10 minutes | Cook time: 40 minutes | Total time: 1 hour


This is not as complicated as it sounds to make!! Simply roast some spaghetti squash in the oven and sauté some veggies while you wait. Plus it’s under 100 calories per serving, even with the oil & walnuts! This is a great dish for a light lunch or snack since it'll leave you feel but not overly stuffed.


  • 1 large spaghetti squash

  • 8 oz mushrooms, chopped (baby bella or crimini work best)

  • 1/3 cup white onion, chopped

  • 2 garlic cloves, chopped (or 1 tsp garlic powder)

  • 1 tsp oregano

  • 1/2 tsp black or white pepper

  • 1/2 cup vegetable broth

  • 3 large handfuls of fresh spinach

  • Salt to taste


  • 1 handful of fresh basil

  • 1/2 tbsp truffle oil (olive oil works too)

  • 1/4 cup walnuts, crushed


  • Preheat oven to 400°

  • Slice spaghetti squash in half and place face-down on parchment paper or tin foil.

  • Bake for 30 minutes.

  • Once the spaghetti squash is done baking, let it cool until you can handle it.

  • Scoop out all the seeds, then use a fork to scrape out the inside.

  • Meanwhile, prep all your veggies by chopping everything.

  • Heat a sauce pan on medium heat.

  • Add the mushrooms, onion, garlic, oregano, pepper and veggie broth.

  • Cover and sauté (stirring occasionally) until onion is translucent, about 5-6 minutes.

  • Add in the spinach and sauté until softened.

  • Add the spaghetti squash to the cooked veggies in your sauce pan.

  • Cook for a few minutes to combine all the flavors.

  • Add some salt to taste.

  • Add in all the basil, truffle oil, and walnuts. Stir to combine.

  • When you're ready to eat, dish up into some bowls and enjoy!


Tips & Tricks:

  • This is great to eat either hot or cold! I dished this up in individual containers and took two of them camping with me. It was a refreshing meal after a long, hard hike.

  • I have not tried freezing this, but I imaging it wouldn't freeze well due to the amount of liquid in the veggies. If you try it let me know!

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: makes about 5 servings (1 1/4 cup each) ~ great for a light lunch, would recommend eating 2 servings for dinner

  • Calories: 86

  • Total Fat: 4.8g

  • Carbs: 9.8g

  • Protein: 3.4g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.

Tag me on Instagram @veganrecipsandvibes


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