Sweet & Smoky Mushroom Alfredo Over Spaghetti Squash

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  • Total Time: 40 mins
  • Makes: 4 as a side dish/2 as a vegetarian meal

A packet of Simply Organic alfredo sauce helps this side dish for four, or vegetarian meal for 2, come together in a jiffy. Caramelizing the mushrooms and adding Simply Organic Sweet and Smoky Umami blend gives this alfredo another dimension of flavor. The spaghetti squash roasts in 30 minutes while you prepare the sauce to nice al dente strands. You can pour the sweet and smoky mushroom alfredo over the spaghetti squash, you can fill the cavity of the cooked squash and pop it under the broiler with some extra cheese or you can toss the strands of squash and the sauce altogether in a bowl and serve family-style, you decide. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Beyond Gourmet parchment paper

    Rebel Green fruit & veggie wash

    2 large spaghetti squash

    Sutter Buttes Meyer Lemon Olive Oil

    1 packet of Simply Organic alfredo sauce (prepare according to package: butter, milk, parmesan)

    8-10 ounces of cremini mushrooms or mushroom of choice roughly chopped

    1 tablespoon of jarred brown butter, ghee or just plain butter

    Simply Organic rosemary

    Simply Organic Umami Blend sweet & smoky or umami blend of choice (roasted garlic umami would be wonderful here too)

    extra parmesan for sprinkling

    optional~any fresh herbs you may have lying around


    1. 400 degree oven/parchment paper on a rimmed cookie sheet
    2. While the oven is heating up, wash the squash with Rebel Green fruit and veggie wash then cut from stem to end lengthwise and use a spoon to deseed.
    3. Drizzle the inside of the squash with the meyer lemon olive oil, massaging it with your fingers to cover all the inside flesh of the squash.  Sprinkle with Frontier salt & pepper to taste, sprinkle some rosemary into the cavity along with some of the umami blend of choice.  Flip the squash over and roast it cavity down.  Typically people tend to roast spaghetti squash forever until it gets super soft and then becomes water logged and mushy.  We are only going to roast this squash for about 30-40 minutes depending on the size. Fork tender but still firm.  We want al dente strands.
    4. While the squash is baking, throw your mushrooms in a skillet along with 1 tablespoon of butter or ghee.  Cook the mushrooms until they get some color on them and start to caramelize a bit.
    5. Add in the milk/butter according to the Simply Organic alfredo instructions straight into the pan with mushrooms.  When you add in the alfredo sauce packet, add in 1 teaspoon of Umami Blend and another pinch of rosemary to taste.  Cook until the sauce has thickened (about 5 min) and then add in the 1/4 cup of parmesan. *If the sauce thickens up too much on you, just add another couple splashes of milk.
    6. Option 1:  Once the squash is done you can use a fork to pull the spaghetti strands away from the skin, separate into individual piles and top the squash with some of the mushroom alfredo, a sprinkle of more cheese & fresh herbs.
    7. Option 2: is to leave the squash halves intact and scoop some mushroom alfredo into the cavity, top with some more cheese & herbs and run it under the broiler for a minute or two.  You can also place all the squash strands into a big bowl, pour the mushroom alfredo on top and toss everything together, top with more parmesan and fresh herbs if you have any lying around.
    8. Option 3:  is to empty all 4 squash halves into a large bowl, top with mushroom alfredo and toss everything together, top with a sprinkle of parmesan and fresh herbs.

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