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December 9, 2019

Balsamic Mushroom Spinach Bowls

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

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Balsamic Mushroom Spinach Bowls

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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!

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Ingredients

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

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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!

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Balsamic Mushroom Spinach Bowls

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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.

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Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Balsamic Mushroom Spinach Bowls

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

Author:

Elizabeth

Serves:

2

Prep:

5

min

cook:

40

min

total:

45

min

Print It

Ingredients

  • 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

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Instructions

  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!

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Hey - I'm Elizabeth

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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
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
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