Squash and Mushroom Spaghetti


Curcubita maxima or as is known squash comes from South America and came to Europe from Portuguese explorers during 16th century. In 1860 Charles Naudin a French zoologist and naturalist, first he managed to describe around twenty different species of pumpkin. Naudin studied at Bailleul-sur-Thérain in 1825, at Limoux, and at the University of Montpellier from which he graduated in 1837. He taught until 1846, when he joined the herbarium of the National Museum of Natural History. He taught at Chaptal College as professor of zoology, but a neurological disease left him deaf. He became an assistant naturalist in 1854 and married in 1860. He moved to Collioure in 1869 and created a private experimental garden. Both Charles Darwin and Gregor Mendel studied his work, which is considered a precursor of modern genetics.

Squashes have high percentage of carotenes from which they take their color. They are rich in proteins, vitamins A, C and E. They contain magnesium, potassium and zinc. By consuming them one can help his body avoid cataract, high cholesterol, cardiovascular diseases, high blood pressure and cancer. It improves skin complexity and increases the production of collagen. The magnesium they contain helps us maintain strong bones and teeth.


Furthermore, pumpkins are poor in calories and rich in fibers that help our gastrointestinal track avoid problems such as constipation and indigestion. Pumpkin seeds contain also vitamins A, C and E which help keeping our skin young. By consuming 1 cup of pumpkin seeds our complexity is kept healthy, shiny and moist. Seeds also prevent our kidneys from forming stones that cause tremendous pain.


Finally, pumpkin fights depression. Pumpkin flesh contains L-tryptophan, a chemical compound that creates feelings of happiness and prosperity.

For all the above reasons, but most of all because I love squash flavor, I decided to make a delicious pasta dish, meatless and filling. We all enjoyed it very much and each of my men ate two servings. It is a fairly easy meal that can be cooked even during weekdays.



5.0 from 3 reviews
Squash and Mushroom Spaghetti
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
  • 250 gr. / 9 oz. mushrooms, sliced
  • 1 kilo / 2 lb. squash flesh
  • 1 onion, chopped
  • 500 ml / 17 fl oz. chicken stock, you can replace with vegetable stock for a completely vegan dish
  • ½ cup wine any type
  • Couple of sprigs of rosemary and a few leaves of sage
  • Salt pepper
  • 1 tsp paprika
  • Olive oil
  • 500 gr. / 18 oz. spaghetti
Instructions/ Εκτέλεση
  1. Cut the squash in small dices.
  2. Take a pan and lay a parchment paper.
  3. Scatter the squash pieces, sprinkle some olive oil and balsamic vinegar and bake in a preheated oven at 200°C/ 400°F for as long as they become soft.
  4. Remove and set aside.
  5. In a skillet pour some olive oil and sauté the mushrooms and onion until they become soft.
  6. Pour the wine and continue to sauté until it loses half of its volume.
  7. Add the stock and the herbs, salt, pepper and paprika.
  8. Lower heat and let them boil for about 15 to 20 minutes.
  9. In a blender add the squash pieces but a few for garnish and pour some of the sauce from the mushrooms.
  10. Blend to mash the squash.
  11. Return the mashed squash to the skillet with the mushrooms, the onion and the stock and incorporate.
  12. Boil the spaghetti according to your liking and serve with the squash sauce on top of it with squash bites here and there.

5.0 from 3 reviews
Σπαγγέτι με Κολοκύθα και Μανιτάρια
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Ingredients/ Συστατικά
  • 250 γρ. μανιτάρια, κομμένα σε φέτες
  • 1 κιλόσάρκα κολοκύθας
  • 1 κρεμμύδι, ψιλοκομμένο
  • 500 ml ζωμό κοτόπουλου, μπορείτε να αντικαταστήσετε με ζωμό λαχανικών για ένα πιάτο για χορτοφάγους
  • ½ φλ. κρασί οποιουδήποτε τύπου
  • Μερικά κλωνάρια από δεντρολίβανο και μερικά φύλλα φασκόμηλου
  • Αλάτι πιπέρι
  • 1 κ.γ. πάπρικα
  • Ελαιόλαδο
  • 500 γρ. μακαρόνια
Instructions/ Εκτέλεση
  1. Κόψτε την κολοκύθα σε μικρά κομμάτια.
  2. Πάρτε ένα ταψί και απλώστε ένα αντικολλητικό χαρτί.
  3. Απλώστε τα κομμάτια της κολοκύθας, πασπαλίστε με λίγο ελαιόλαδο και βαλσάμικο ξύδι και ψήστε σε προθερμασμένο φούρνο στους 200° έως ότου μαλακώσουν.
  4. Βγάλτε τα από το φούρνο και αφήστε τα στην άκρη.
  5. Σε ένα τηγάνι ρίξτε λίγο ελαιόλαδο και σοτάρετε τα μανιτάρια και το κρεμμύδι μέχρι να μαλακώσουν.
  6. Ρίξτε το κρασί και συνεχίστε να σοτάρετε μέχρι να χάσει το μισό του όγκου του.
  7. Προσθέστε το ζωμό και τα βότανα, αλάτι, πιπέρι και πάπρικα.
  8. Χαμηλώστε τη φωτιά και αφήστε να βράσουν για περίπου 15 με 20 λεπτά.
  9. Σε ένα μπλέντερ βάλτε τα κομμάτια της κολοκύθας εκτός από λίγα για το γαρνίρισμα και ρίξτε λίγο από τη σάλτσα από τα μανιτάρια.
  10. Ανακατέψτε μέχρι να λιώσει η κολοκύθα.
  11. Επιστρέψτε τον πουρέ της κολοκύθας στο τηγάνι με τα μανιτάρια, το κρεμμύδι και ανακατέψτε να ενσωματωθούν.
  12. Βράστε τα μακαρόνια σύμφωνα με τις προτιμήσεις σας και σερβίρετε με τη σάλτσα της κολοκύθας και των μανιταριών από πάνω προσθέτοντας τα κομματάκια κολοκύθας.


17 Responses to Squash and Mushroom Spaghetti

  1. Now this is what I call comfort food! What a delectable dish. I’m pinning and sharing this!

  2. 2
  3. Miz Helen says:

    We will just love your Squash and Mushroom Spaghetti, it looks delicious plus this is a beautiful presentation! Thanks so much for sharing with Full Plate Thursday and hope you will come back soon!
    Miz Helen

  4. 3
  5. Lots of reasons to try this dish but the number one reason would be because it must be delicious.

  6. 4
  7. τα τελευταία χρόνια έχω αγαπήσει πολύ την κολοκύθα. μπορείς να φτιάξεις εξαιρετικές συνταγές με αυτήν! μια από αυτές είναι και η δική σου Κατερινάκι!
    πολύ λαχταριστό πιάτο ζυμαρικών!
    σε φιλώ

  8. 5
  9. Juliana says:

    Beautiful pasta dish Katerina, I love that you used squash to make the sauce…and I like all the herbs in it…
    Hope you are having a great week :)

  10. 6
  11. Balvinder says:

    This is a beautiful dish for the fall season! This sounds so wonderful with sage and rosemary!

  12. 7
  13. mjskitchen says:

    Haven’t done anything with pumpkin yet this year, but if I had one, I’d be making this pasta! What a beautiful dish and a different combination – pumpkin and mushrooms – You don’t see that very often. Wish I could give that fork a twirl and try a bite. :)

  14. 8
  15. Liz says:

    I love squash with sage, so this pasta with delcious mushrooms and rosemary as well sounds wonderful! Reading all these health benefits of squash is enough to make me put it on my grocery list, and your beautiful dish is another reason!

  16. 9
  17. ZazaCook says:

    Oh my! This squash and mushroom spaghetti looks divine! Healthy and delicious, it’s a perfect recipe for dinner!

  18. 10
  19. Susan says:

    Healthy and delicious! The rosemary and sage are delicious additions, Katerina.

  20. 11
  21. Your recipes always make me hungry!!! Seriously, I can no longer be reading your recipes at night…lol I love the idea of this vegan pasta dish and the addition of sage is a great accompaniment. Gorgeous photos too! Sharing and pinning! Take care

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  23. I can just taste the flavors, and even my meat loving hubby I know will adore this. Thank you my sweet friend!! ♥

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  25. Sissi says:

    What a beautiful autumn dish! I’m not a fan of pumpkin, squash and their close orange-coloured cousins, but I admit they always add a gorgeous hue to the dish.

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  27. Kate says:

    Love that squash breaks down into it’s own sauce with very little additions also

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  29. Simple yet very delicious and satisfying!

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  31. Ola says:

    Nice! we had very similar dish but without mushrooms on Friday:)

  32. 17
  33. mia xara says:

    Absolutely delicious and colorful dish, Katerina!Hope you’ve recovered from your cold, have a great week, XOXO

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