Creamy Spaghetti Squash Noodles with Mushrooms, Zucchini, and Oregano
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Spaghetti Squash Noodles with Mushrooms, Zucchini, and Oregano

Creamy Spaghetti Squash Noodles with Mushrooms, Zucchini, and Oregano

There’s no cream OR pasta in this creamy noodle dish. Instead, light coconut milk and healthy spaghetti squash sub in. You’ll be shocked by coconut milk’s subtle flavor; all you’ll taste is creamy, delicious goodness.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time


serving amount

1 unit

Spaghetti Squash

1 unit


4 unit


¼ unit


¼ unit

Parmesan Cheese

(Contains Milk)

1 can

Coconut Milk

(Contains Tree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories459 kcal
Energy (kJ)1921 kJ
Fat27 g
Saturated Fat0 g
Carbohydrate45 g
Sugar0 g
Dietary Fiber9 g
Protein12 g
Sodium425 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Roast the squash

Preheat oven to 400 degrees. Halve the spaghetti squash through the stem, then scoop out the seeds. Drizzle the flesh of the squash with olive oil, then season with salt and pepper. Place squash halves flesh side down on a lightly oiled baking sheet and place in the oven for 30-40 minutes, until very tender.

Prep the remaining ingredients

Halve the zucchini lengthwise, then thinly slice into half moons. Thinly slice the mushrooms. Roughly chop the oregano leaves.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook, tossing 4-5 minutes, until golden brown. Add the zucchini and half the oregano to the pan and cook, tossing, another 4-5 minutes, until softened. Season with salt and pepper.


Add the coconut milk to the pan and bring to a simmer. Remove pan from heat.


When the spaghetti squash is tender, let it cool slightly, then scoop the flesh into a the coconut milk mixture. Reserve the squash shells for serving! Add the Parmesan cheese to the pan and toss to thoroughly combine. Taste and season with salt and pepper.


Serve the creamy spaghetti squash noodles inside the squash shells and garnish with the remaining oregano. Enjoy!