• 1 medium-sized spaghette squash, halfed and seeded
  • 1 tablespoon margarine
  • 3 green onions, chopped fine
  • 1/2 pound small mushrooms, quartered
  • 1/2 t each dried thyme and marjoram, crumbled
  • 1/8 t black pepper
  • 1/2cup beef or chicken broth
  • 1 T minced parsley


In a 4-quart Dutch oven, bring to a boil enough unsalted water to cover the squash. Add the squash,cut side up, and cook, covered, over moderate heat for 20 minutes or until the squash is fork-tender. Meanwhile , in a heavy 10 inch skillet, melt the margarine, over moderate heat add the green onions and cook, uncovered untill soft- about 5 minutes. Stir in the mushrooms, thyme, marjoram and pepper; cover and cook for 5 minutes. Add the beef broth and cook uncovered, stirring occasionally until most of the broth has evaporated-about 5 minutes. As soon as the squash is done, lift it from the Dutch oven and with a fork scrape the spaghetti-like strands onto a heated platter. Ladle the mushroom sauce on top, sprinkle with the parsley and serve.

Serves 4.

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Submitted 6/13/05.
Source: Readers Diges Great Recipes
Submitted By: Joyce Skeens
Spaghetti Squash with Mushroom Sauce