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!)

Ingredients :

  • 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

Instructions :

  1. Preheat the oven to 205 Celsius (400 Fahrenheit).
  2. Cut the squash in half, lengthwise and remove the seeds.
  3. Place the squash cut-side down on a rimmed baking sheet which is covered in foil for easier cleanup.IMG_5161
  4. Bake squash in oven for 40-50 minutes.
  5. Meanwhile, heat the oil in a large skillet over medium heat.
  6. Add the chopped broccoli, mushrooms, Italian seasoning, salt, ground pepper and crushed red pepper. Stir frequently until tender. Transfer to a large bowl.
  7. 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.
  8. Add the tex-mex, parmesan and goat’s cheese to the large bowl. Save some to sprinkle on top before baking.IMG_5168
  9. Combine the mixture in the large bowl and then divide it between the shells.
  10. Top it off with the remaining cheeses.
  11. 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.IMG_5172

That’s it – what an easy but delicious way to stay healthy and enjoy the autumn season with beautiful spaghetti squash !


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