You are here: Home > Vegetarian recipes

Mushroom Spaghetti Squash

Published Saturday, 10 October, 2015 by Maggie DeLone

A healthy but deliciously creamy spaghetti squash. / Serves: 1 / Nutritional info: 340 Calories w/o Avocado.



  • spaghetti squash
  • cream of mushroom (condensed)
  • cinnamon
  • salt
  • pepper
  • non-fat greek yogurt
  • olive oil


1.) Place entire squash in microwave and microwave for 10 minutes.

2.) Let cool

3.) Cut in half and clean out seeds with spoon.

(This recipe only calls for one half of the squash. Double all other ingredients if you want to use both halves)

4.) Drizzle a tbs of olive oil and salt over each half.

5.) Place in oven at 190 degrees celcius (375 F) for 40 minutes.

6.) While the squash is baking mix 1 can of condensed cream of mushroom soup, 1 tsp of cinnamon, and 1/3 cup of non of greek yogurt

7.) Once the squash is done scrape the squash out of the skin.

8.) Pour sauce over the squash and mix with a spoon.

9.) Garnish with 1/4 avocado and cinnamon. Salt and Pepper to taste.

EAT! *Note: You may also use cream of Chicken soup for a different flavor.

On FacebookVisit us