Roasted Spaghetti Squash with Portobello Steaks, Walnuts and Goat Cheese

Forget pasta – spaghetti squash is the star of this satisfying, gluten-free dish. When roasted, the squash transforms into tender, noodle-like strands that pair perfectly with nutty Parmesan and crunchy walnuts. A seared Portobello steak adds hearty umami, while crumbled goat cheese brings a tangy finish.

This recipe is a celebration of textures and flavors: the silky squash, the meaty mushroom, the toasted walnuts and the creamy cheeses. It’s an easy, impressive meal that comes together in under an hour.

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Ingredients

1 unit Spaghetti SquashView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

0.5 cup Crumbled Goat CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Place cut-side down on a lightly oiled baking sheet. Roast for 35 minutes, until tender.
2. Meanwhile, halve, peel and thinly slice the red onion. Thinly slice scallions, keeping white and green parts separate. Mince or grate the garlic.
3. Heat 1 tablespoon olive oil in a medium pan over medium heat. Add onion and cook, tossing, for 6-7 minutes until slightly caramelized. Season with salt and pepper. Add garlic and scallion whites; cook 1 minute until fragrant. Transfer to a medium bowl.
4. In the same pan, heat another 1 tablespoon olive oil over medium heat. Add the Portobello mushrooms (whole) and cook 4-5 minutes per side, until very soft. Season with salt and pepper. Thinly slice and set aside.
5. Wipe out the pan with a paper towel. Add walnuts and toast over low heat, tossing, for 2-3 minutes until fragrant. Add to the bowl with the onion mixture.
6. When the squash is cool enough to handle, use a fork to scrape the flesh into the bowl with the onion and walnuts. Add Parmesan cheese and toss until well combined. Season generously with salt and pepper.
7. Serve the spaghetti squash topped with sliced Portobello steaks, crumbled goat cheese and scallion greens. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, but spaghetti squash is ideal for its stringy texture. Other winter squashes won’t produce the same noodle-like strands.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave; the squash may release some water.

Can I make this dish vegan?

Absolutely! Omit the Parmesan and goat cheese or use vegan alternatives. Add a sprinkle of nutritional yeast for a cheesy flavor.