Spaghetti Squash Sauté
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Spaghetti Squash Sauté

Spaghetti Squash Sauté

with Portobello Steaks, Walnuts & Goat Cheese

Who needs pasta when you’ve got delicious spaghetti squash? When roasted, this unique squash produces perfect spaghetti-like strands, ideal for tossing with plenty of Parmesan cheese. And because one cheese is never enough, we’re also sprinkling this dish with tangy goat cheese for good measure. A hearty Portobello steak on top is the finishing touch!

Tree Nuts

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

Total Time40 minutes
Prep Time


serving amount

1 unit

Spaghetti Squash

1 unit

Red Onion

2 unit


1 ounce


(Contains Tree Nuts)

½ cup

Crumbled Goat Cheese

(Contains Milk)

2 unit

Portobello Mushrooms

¼ cup

Parmesan Cheese

(Contains Milk)

2 clove



Nutrition Values

/ per serving
Calories501 kcal
Energy (kJ)2096 kJ
Fat34 g
Saturated Fat0 g
Carbohydrate40 g
Sugar0 g
Dietary Fiber9 g
Protein18 g
Sodium0 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.


Baking Sheet


Roast the Spaghetti Squash

Preheat oven to 400 degrees. Halve the spaghetti squash lengthwise, then remove seeds. Place cut side-down on a lightly oiled baking sheet and roast for 35 minutes, until tender.


While the squash roasts, halve peel, and thinly slice the red onion. Thinly slice the scallions, keeping whites and greens separate. Mince or grate the garlic.

Cook the Onion Mixture

Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and cook, tossing, 6-7 minutes, until slightly caramelized. Season with salt and pepper. Add the garlic and scallion whites to the pan and cook another 1 minute, until fragrant. Set aside in a medium bowl.

Cook the Portobello Steaks

In the same pan, heat another 1 tablespoon olive oil over medium heat. Add the Portobello steaks and cook 4-5 minutes per side, until very soft. Season with salt and pepper. Thinly slice and set aside.


Wipe out the pan with a paper towel. Add the walnuts over low heat and cook, tossing, until toasted and fragrant, 2-3 minutes. Set aside in the bowl with the onions.

Make the Squash Mixture

When the spaghetti squash is finished cooking and cool enough to handle, scrape out flesh with a fork into the bowl with the onions and walnuts. Toss in the Parmesan cheese until thoroughly combined, then season generously with salt and pepper.


Serve the spaghetti squash topped with the sliced Portobello steaks and sprinkled with goat cheese and scallion greens. Enjoy!