December 9, 2019

Balsamic Mushroom Spinach Bowls

Earthy mushrooms, tender spaghetti squash, and fresh spinach come together for a nice meal in these Balsamic Mushroom Spinach Bowls.

Balsamic Mushroom Spinach Bowls

I'm keeping it short and sweet (well, savory) today, friends!

It's December, which means that Christmas is fast approaching and everyone is so busy doing everything to prepare. When I made this dish, I had exactly that in mind. I don't have time to cook right now, and you probably don't either.

So I kept it simple. It is still a warm meal, so there is a bit of work involved. But this dish is relatively quick and hands-off. And it also works perfectly for left-overs -- so make a bunch!


Balsamic Mushroom Spinach Bowls have three elements: mushrooms, spaghetti squash, and spinach.

How to make Balsamic Mushroom Spinach Bowls

Step 1. Cook the spaghetti squash. Admittedly, spaghetti squash takes a while to cook, but once you get it in the oven, you can leave it alone until it's done. Just slice it in half, scoop out the seeds, and roast it in the oven for about 40 minutes.

For more detailed instructions on how to cook spaghetti squash, check out this post!

The other great thing about spaghetti squash is that you can make it ahead of time and it lasts forever. There are so many great spaghetti squash recipes. This Spaghetti Squash Peanut Stir Fry by Emilee Eats is one of my all-time favorite recipes!

Step 2. Once you have the spaghetti squash cooked (or while it's cooking), start on the mushrooms. Slice them thinly. Then sauté them in a pan over medium heat with some balsamic vinegar. Add some oregano and some of Trader Joe's amazing 21 Seasoning Salute.

Put the lid on the pan to let the mushrooms soften. When the shrooms are soft, remove the lid and let the heat evaporate all the liquid.

Step 3. Fill a bowl with fresh spinach and put it in the microwave for 30 seconds. This is a quick way to lightly steam the spinach. The small amount of liquid helps the spinach get soft but not super wilted -- perfect for cooler months when you don't want to eat tons of raw veggies.

Step 4. Top the spinach with some spaghetti squash and then add mushrooms to the top! Sprinkle with salt and pepper and then serve. Enjoy a quick and healthy meal!

Balsamic Mushroom Spinach Bowls

Recipe Prayer

Jesus thank you for the business of life. We praise you for filling our lives with wonderful things. Help us to slow down and enjoy each moment. Amen.

Balsamic Mushroom Spinach Bowls

Balsamic Mushroom Spinach Bowls

Earthy mushrooms, tender spaghetti squash, and fresh spinach come together for a nice meal in these Balsamic Mushroom Spinach Bowls.















  • 1 Small Spaghetti Squash
  • 14 Ounces White Button Mushrooms
  • 2-3 Tablespoons Balsamic Vinegar
  • 1 Teaspoon Oregano
  • 1 Teaspoon Trader Joe's 21 Seasoning Salute
  • 8 Ounces Raw Spinach
  • Salt & Pepper, to taste


  1. Preheat the oven to 400. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet and bake for 40 minutes.
  2. Meanwhile, prep the mushrooms. Slice the mushrooms thinly. Heat the balsamic vinegar pan over medium heat. Add the mushrooms and spices. Put the lid on the pan and allow the mushrooms to soften, about 5 minutes. When the mushrooms are soft, remove the lid and let the liquid cook off.
  3. Microwave the spinach for about 30 seconds to lightly steam it.
  4. When the spaghetti squash is done and cool enough to handle, use a fork to scoop out the insides.
  5. Divide the spinach, squash, and mushrooms into two bowls. Sprinkle with salt and pepper to taste. Enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography