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    Home » Recipes » Vegetarian » Spaghetti Squash and Portobello Mushroom Pizza

    Spaghetti Squash and Portobello Mushroom Pizza

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 16 Comments

    spaghetti squash pin

    I'm not sure how this idea popped into my head. I had leftover spaghetti squash. I had some Portobello mushrooms. So I decided to put the 2 together for a quick lunch.

    The result was super tasty, but the texture combo of the mushroom and squash was what I really liked. It was meaty and filling yet extraordinarily light.

    Here's what I did…

    Ingredients

    • 2 Large Portobello Mushroom Caps
    • 1 Cup Cooked Spaghetti Squash
    • ½ cup Homemade Sauce (Jared PIzza Sauce would work or even salsa)
    • 1 oz Fancy Shredded Cheese
    • Pinch of Dried Basil

    Instructions

    Preheat the oven to 425 degrees.

    Line a cookie sheet with aluminum foil.

    Wipe the mushroom caps clean and remove the stems.

    Place the caps upside the cookie sheet.

    Top each with the cut squash,

    half the sauce,

    and half the cheese.

    Sprinkle on a little basil and cook for about 10 minutes until the cheese melts and the mushroom softens.

    Grab a knife and fork and dig in!

    📖 Recipe

    spaghetti squash featured

    Spaghetti Squash and Portobello Mushroom Pizza

    Say goodbye to greasy, heavy pizza and hello to a lighter, more wholesome option with our spaghetti squash and portobello mushroom pizza recipe. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 12 minutes mins
    Cook Time 5 minutes mins
    Total Time 17 minutes mins
    Course Main Course
    Cuisine American
    Servings 1 people
    Calories 169 kcal

    Ingredients
      

    • 2 Large Portobello Mushroom Caps
    • 1 Cup Cooked Spaghetti Squash
    • ½ cup Homemade Sauce Jared PIzza Sauce would work or even salsa
    • 1 oz Fancy Shredded Cheese
    • Pinch of Dried Basil

    Instructions
     

    • Preheat the oven to 425 degrees.
    • Line a cookie sheet with aluminum foil.
    • Wipe the mushroom caps clean and remove the stems.
      2 Large Portobello Mushroom Caps
    • Place the caps upside the cookie sheet.
    • Top each with the cut squash, half the sauce, and half the cheese.
      1 Cup Cooked Spaghetti Squash, 1 oz Fancy Shredded Cheese, ½ cup Homemade Sauce
    • Sprinkle on a little basil and cook for about 10 minutes until the cheese melts and the mushroom softens.
      Pinch of Dried Basil
    • Grab a knife and fork and dig in!

    Nutrition

    Calories: 169kcalCarbohydrates: 19gProtein: 12gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 18mgSodium: 828mgPotassium: 1082mgFiber: 5gSugar: 11gVitamin A: 835IUVitamin C: 10mgCalcium: 366mgIron: 2mg
    Keyword Acorn Squash, mushroom, Portabello, spqgh
    Tried this recipe?Let us know how it was!

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    1. MC

      April 02, 2023 at 3:32 pm

      I was looking for some portobello mushroom recipes. You have several that look good but none of them have an actual printable recipe like a lot of your other recipes do. Everything I am interested in trying cannot be printed. Images seem to have been removed as well. It is very frustrating.

      Reply
    2. Don

      February 02, 2016 at 8:40 am

      Very tasty. My favorite lunch.

      Reply
    3. Robin Dinsmore

      November 17, 2014 at 4:26 pm

      I'm baking this for dinner tonight. I am first going to pre-bake the mushrooms to get them more on the soft soft side. I don't think 10 minutes with the spaghetti squash on top and sauce and cheese will allow the mushroom to soften up much. I can't wait to try it. Will write again once we have.

      Reply
    4. Renee

      June 09, 2013 at 4:11 pm

      Trying this tonight, smells delish. Also might try it with zucchini halves instead of mushrooms as the base. Thanks

      Reply
    5. Amber

      May 24, 2013 at 12:08 am

      My grandmother has made something similar for as long as I can remember- as it is a favorite of mine I know I'll love this.

      We bake a spaghetti squash. While it bakes we make a very chunky spaghetti sauce (including lots of mushrooms and I like zucchini chunks and green onions and peppers and such in it) and sometimes hamburger or sausage or turkey burger. We put the sauce on a plate or bowl of the squash, sprinkle some parmesan cheese on it. Done.

      This sounds like a lovely way to do nicely plated vegetarian ones. The scoop/sauce version is nice for big family dinners.

      Reply
    6. Ellie

      May 20, 2013 at 1:51 pm

      Will make this soon maybe next Wednesday

      Reply
    7. putt

      April 29, 2013 at 10:01 pm

      Delicious! Made them tonight. I like the idea of cooking the portabellas a little first. Added chopped avacado and pesto. Maybe not so skinny but my hubby and I loved them. Next time I will cook them on a rack on the cookie sheet. A keeper!

      Reply
    8. Jes

      November 26, 2012 at 1:08 pm

      So good! I made this, but I cooked the mushrooms alone for awhile to draw out the moisture-- otherwise, I find it to be a little too wet for my liking.

      Great site!

      Reply
      • Chris

        August 12, 2014 at 2:24 pm

        How long for mushrooms?

        Reply
    9. roni

      November 21, 2012 at 2:53 pm

      I hear you Michelle but plug it into the recipe builder. I have to base everything on Nutritional Information. You could just count the oz of cheese and pad with 1 for the sauce. Your choice.

      Reply
    10. Michelle

      November 21, 2012 at 2:32 pm

      I'm just curious how it's 6 WW points? I mean the spaghetti sqaush is at most 1, the shroom 0 and just count the cheese and sauce?

      Looks REALLY good! Gonna try your Kale chips soon too!

      Happy Thanksgiving!

      Reply
      • Alice

        May 16, 2013 at 9:12 am

        Must be the cheese and sauce to come up witih the 6 WW points. But it's still a bargain! If you ate two of them that's close to half the day's points (which I try to do at lunch). Can't wait to try it!! Thanks.

        Reply
    11. Katie

      November 17, 2012 at 6:59 pm

      Wow! Such an awesome idea!! I sautéed some onion/kale/and the chopped mushroom stems am mixed em in with the spaghetti squash! So yum! And so healthy!!!!! Thanks for this recipe!!!!!!

      Reply
    12. Liz

      November 17, 2012 at 11:41 am

      Great idea!! I just bought a spaghetti squash yesterday...woohoo!! 🙂

      Reply
    13. SS

      November 17, 2012 at 8:04 am

      one more thought...I am SHOCKED you did not put a few fresh spinach leaves in it...lol. I think I just might, see how you have me thinking of always adding an extra chance to sneak in veggies??

      Reply
    14. SS

      November 17, 2012 at 8:02 am

      This looks delicious, even as I am reading it at 7am. I am going to make it this weekend!! I am really trying to avoid the bad habits that always creep up durint the holiday season..I start to let my meal planning slide while I get ready for other things...and then it is too easy to grab snacks and other things. Thanks for the great idea~yum!

      Reply

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