This low-carb spaghetti squash recipe is perfect for falling into autumn. It combines Italian seasoned sautéed mushrooms and broccoli covered with a three cheese layer of Tex-mex, Parmesan and Goat’s cheese!
(I doubled the recipe in my photos to make two spaghetti squashes, but the recipe just requires one!)
- 1 medium to large-sized spaghetti squash
- 1 tablespoon oil – can use sunflower, coconut, extra virgin olive oil etc.
- 1 bunch of broccoli, chopped
- 1 package of mushrooms (I used sliced Portobello bought at the supermarket)
- 4 teaspoons crushed red pepper (optional if you want more spice)
- 1 cup shredded Tex-mex cheese
- 1 cup shredded Parmesan cheese
- ½ cup Goat’s cheese
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Preheat the oven to 205 Celsius (400 Fahrenheit).
- Cut the squash in half, lengthwise and remove the seeds.
- Place the squash cut-side down on a rimmed baking sheet which is covered in foil for easier cleanup.
- Bake squash in oven for 40-50 minutes.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the chopped broccoli, mushrooms, Italian seasoning, salt, ground pepper and crushed red pepper. Stir frequently until tender. Transfer to a large bowl.
- At this stage, the squash should be finished baking and out of the oven to cool. Use a fork to scrape the squash from the shells into the large bowl where your other ingredients are in. It should already start to look like spaghetti.
- Add the tex-mex, parmesan and goat’s cheese to the large bowl. Save some to sprinkle on top before baking.
- Combine the mixture in the large bowl and then divide it between the shells.
- Top it off with the remaining cheeses.
- Back to the oven – bake for another 10 minutes and broil on medium heat for another 5 minutes until the cheese is golden brown. Watch carefully while broiling as you don’t want the cheese to be burnt.