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Pesto Spaghetti Squash with Mushrooms & Burrata
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Perfectly roasted spaghetti squash with pesto, onions, mushrooms, parmesan, and fresh burrata cheese. A delicious, satisfying vegetarian dinner.
Course: Vegetarian
Servings: 2 -4
Author: Emily
  • 1 small-medium spaghetti squash cut in half, seeds removed
  • 1 small yellow or white onion minced
  • 8 oz baby portabella or white mushrooms sliced 1/4 - 1/8 inch thick
  • 2 garlic cloves minced
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1/4 cup pesto
  • 1/2 cup shredded parmesan cheese
  • 8 oz burrata cheese 4 balls
  • Olive oil
  1. Preheat oven to 350 degrees. Place spaghetti squash on a baking sheet and bake for 45 minutes or until soft. Remove from oven and let cool for 5-10 minutes before shredding.
  2. While spaghetti squash is baking, mince and slice onions, garlic, and mushrooms.
  3. Heat olive oil skillet over medium heat, add onions and cook for 2-3 minutes until starting to get translucent. Add mushrooms and sauté for another 2-3 minutes until soft. Add minced garlic and sauce for an additional 2-3 minutes. Season with salt, pepper, Italian seasoning, and red pepper flakes if desired.
  4. Remove mushroom - onion mixture from heat when done.
  5. Meanwhile, once spaghetti squash has slightly cooled, shred with a fork into a medium bowl. Add pesto and stir to evenly coat spaghetti squash. Add 1/2 cup shredded parmesan and stir to combine.
  6. Arrange pesto spaghetti squash on plates, top with mushroom - onion mixture, burrata cheese, drizzle with olive oil, top with pepper and more parmesan.
  7. Enjoy