Spaghetti Squash with Mushrooms and Olives

Spaghetti Squash with Mushrooms and Olives

  • prep
  • cook
  • 4 servings


  • 1 small spaghetti squash (2 pounds)

  • 2 teaspoons olive oil

  • 1 (4 oz.) package sliced mixed mushrooms (crimini, oyster and shiitake) or 1-1/2 cups sliced button mushrooms

  • 1/3 cup finely chopped shallots or sweet onion

  • 2 cloves garlic, minced

  • 1 cup Lindsay® Organic Black Ripe Pitted Olives, halved lengthwise

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup Parmesan cheese

  • 2 tablespoons chopped fresh thyme or parsley (optional)

Cooking Directions

  1. Preheat oven to 375°F.

  2. Cut squash in half lengthwise, scrape out and discard seeds.

  3. Place squash, cut sides down, in a 13x9" baking dish. Pour 1/2 cup water into the baking dish.

  4. Bake squash 40-45 minutes, or until very tender.

  5. Heat oil in a large nonstick skillet over medium heat.

  6. Add mushrooms, onion and garlic; sauté 5 minutes.

  7. Stir in olives and pepper; heat through, 1 to 2 minutes.

  8. Use a fork to pull out strands of cooked squash onto serving plates; top with olive mixture.

  9. Use a vegetable peeler to shave cheese over each serving.

  10. Top with thyme or parsley if desired.


  • Calories102
  • Fat7g
  • Protein2g
  • Cholesterol0mg
  • Total Carbs9g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.