Spaghetti Squash, Beech Mushrooms, & Cream

Welcome to another episode of… well, we don’t have a name for this segment yet. For now let’s call it, “Cooking with the MPM!” where we show you what we did with the weekly produce offerings. Last week we showed you the Dutch Baby Apple Pancake, this week a rich, creamy spaghetti squash recipe with an unusual ingredient.

Beech Mushrooms

When our rep Shannon suggested we get some organic Beech mushrooms for our weekly produce selection, I said sure! I like mushrooms—even though I hadn’t heard of the Beech variety. But hey… a mushroom is a mushroom, right? I didn’t expect this:

Whoa… just about the trippiest gaggle of mushrooms around, don’t you think? They came packaged in a cellophane bag and had a pungent smell when opened. I didn’t have a plan for these odd creatures, but as I looked at the other items from our shipment, one began to form.

We had a case of spaghetti squash (Brian and I took the ugliest one).

Plus of course the Danzeisen cream.

In the fridge, we had some uncured bacon.

And a block of moldy Parmesan—easily cleaned up with a sharp knife. With hard cheeses, the mold doesn’t penetrate so it’s perfectly safe to cut off and eat. In fact, part of the aging process of Parmesan is a mold rind.

Now that we had the ingredients, it was time to put them together into something edible.

The Dish

We rarely use recipes in our house. We usually get an idea and go for it. Sometimes I reference recipes for ratios, but this one didn’t need that. Forgive my lack of specific measurements below.

First, the squash got cut in half. Man! Brian did a number on this thing trying to cut it. Chunks went flying! That’s the hardest part of cooking spaghetti squash. Cutting it. The rest is super simple. After cutting, scrape the seeds, drizzle with olive oil and salt, and place cut-side down into a pan. Roast at 400 degrees for about 40 minutes.

While that was roasting, we fried up the bacon in a cast iron skillet (or whatever skillet. We like cast iron.)

Once crisped up, the bacon came out, and the weird mushrooms went in—because what doesn’t taste great cooked in bacon fat?

Add a little sprinkle of thyme, salt, and pepper. Plus garlic. I used a garlic olive oil, but you can do fresh cloves, jarred, dehydrated, granulated. Whatever floats your boat. Measurements you ask? Beats me. I sprinkle until it looks right. Helpful, eh? Next the bacon went back in with the mushrooms…

And then the cream…

Oh that heavenly Danzeisen cream! Can you tell I love the stuff? I’d say 1/4 to 1/2 cup. Don’t overthink it. Go with what looks right. That’s what cooking’s all about!

Did I mention this is a rich dish? ‘Cause it is. Although the squash mellows it out. Speaking of…

The Squash

After about 40 minutes in the oven, poke it with a fork and see if it’s soft. If it is, take it out and use two forks to “spaghetti” the squash.

Then add it to the pan with the mushroom, bacon, cream mix.

We grated the fresh Parmesan into the pan before the squash, but next time I think I’d do it after.

Plate & Eat!

I love when a dish comes out exactly as you were hoping. Flavorful. Delicious. Satisfying. Next morning we scrambled the leftovers up with some eggs and liked it even better.

Your turn!

So what did you do with your spaghetti squash and mushrooms? We love to see other people’s dishes! Carol G used hers in a tomato-based sauce. Looks delicious!

This week!

We are still putting together this week’s produce list, but they have some nice heirloom tomatoes and living lettuce we might try! Likely we’ll order more spaghetti squash and of course strawberries. We still have some of the delicious grapefruit and organic pink lady apples we used to make a light salad to accompany this squash dish.

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And now the recipe…


A rich main dish with Beech Mushrooms, Bacon, Cream, and Spaghetti Squash

  • 1 Spaghetti Squash
  • 1 tbsp olive oil
  • 5 strips bacon ((we use uncurled))
  • 1 pkg Beech Mushrooms
  • garlic of choice to taste ((we used garlic oil))
  • 1 Tsp-ish thyme, salt, & pepper (or to taste)
  • 1/4-1/2 cup Danzeisen Heavy Cream
  • Fresh Grated Parmesan to taste!
  1. Preheat oven to 400 degrees

  2. Cut spaghetti squash in half, de-seed, slather with olive oil and salt, and place cut side down in baking pan with a little bit of water and roast for 40 minutes or until skin easily pierces with a fork

  3. Sautee bacon while the squash is cooking. Once crisp, remove and add the mushrooms and seasonings. When the squash is close to being done (like ten minutes or so) add the bacon back in along with the cream.

  4. Take the squash out of the oven and “Spaghetti” it with two forks. Toss in the pan of bacon and mushrooms, mix it all up, and grate fresh Parmesan over the whole thing

Until next time…

Stay swellegant!

3 thoughts on “Spaghetti Squash, Beech Mushrooms, & Cream”

  1. Thanks for sharing your “Creamy Bacon Spaghetti Squash” recipe. Inspiring me to experiment up w/ a dairy free version of this dish.

  2. Denise Castorena

    Hello up there….this sounds delicious, so I went to Fry’s in Cottonwood. No beech mushrooms or spaghetti squash. I’ll be down in Phx for a short time on Saturday, so I’ll check our Whole Foods or Sprouts. Is the cream half & half? Thanks for your posts and recipes. Hi to Brian!

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