Spaghetti Squash with Mushrooms, Red Pepper, and Goat Cheese

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2-3 1x


  • 1 spaghetti squash, halved lengthwise, seeds removed
  • 12 T ghee or olive oil
  • 2 large shallots, finely diced
  • 4 cloves garlic, minced
  • 2 c white mushrooms, sliced
  • 1 red bell pepper, seeds removed and diced
  • 1 c basil leaves, rolled and thinly sliced
  • 1/2 c crumbled goat cheese
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste


  1. Preheat oven to 400 degrees and grease 9 x 14 baking dish.
  2. Place each spaghetti squash half cut side down onto baking sheet, and bake for 40 minutes.
  3. Meanwhile, heat ghee in a medium sized skillet. When hot, add shallots and cook for 1 minute. Now add garlic, mushrooms, red bell pepper, salt, pepper, and red pepper flakes. Saute an additional 4-5 minutes.
  4. When squash is done roasting, use a fork to separate strands and place into a large serving bowl. Toss with basil and goat cheese, and season with more salt and pepper if needed.
  5. Serve!

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