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Mushroom Primavera with Spaghetti Squash

Mushroom Primavera with Spaghetti Squash
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 1/2 tbs Sliced Kalamata olives
  • 3/4 cup Crumbled, fat-free feta cheese
  • 1 cup Cherry or grape tomatoes, halved
  • 2 tsp minced garlic
  • 1 cup Chopped onion
  • 1 lb White button mushrooms, sliced
  • 1 TBS Olive oil
  • 1 Spaghetti squash (about 3 pounds)
  • 1/2 cup Chopped fresh basil, plus more for garnish



1 With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened.

2 When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time).

3 Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.

4 Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling.

5 Remove pan from heat and stir in basil.

6 Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.


Photo and Recipe Courtesy of Mushroom Council and