Lemon-Butter Shiitake Sauce with Spaghetti Squash

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I am currently doing a week of meat-free eating and maybe more if all of my meat-free recipes turn out as good as this lemon-butter shiitake sauce with spaghetti squash!

This recipe is so ridiculously easy to prepare. It is a wonderful vegetarian, low-carb dinner recipe.

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This lemon-butter shiitake sauce with spaghetti squash is extremely simple to prepare. The basic gist is to prepare the lemon-butter shiitake sauce as your spaghetti squash cooks. The shiitake sauce is simple. You will sauté onions and sliced shiitake mushrooms, add a little white wine, butter, and vegetable stock, and then let it cook down for about 5 minutes.

If you want a thicker sauce, you can whisk 1 teaspoon of flour into a ramekin of the hot liquid and add it back to the pot.

What I love about this recipe is how versatile it is. If you do not have shiitake mushrooms, you can use any mushroom variety you like – such as maitake, cremini, diced portobello, or oyster mushrooms. You can add vegetables or greens like asparagus or spinach and you can serve it with cooked pasta, spaghetti squash, polenta, or mashed cauliflower. The possibilities are endless!

If you don’t have wine, simply use vegetable stock. Parsley and lemon juice add brightness to this easy dinner recipe.

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed

Lemon-Butter Shiitake Sauce with Spaghetti Squash_MidPage

Lemon-Butter Shiitake Sauce with Spaghetti Squash

This lemon-butter shiitake sauce with spaghetti squash is a ridiculously easy to prepare vegetarian, low-carb dinner recipe.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 3
Calories: 364kcal



Spaghetti Squash:

  • 1 spaghetti squash trimmed and halved, seeds removed
  • 2 teaspoons neutral cooking oil
  • Salt and pepper to taste

Lemon-Butter Shiitake Sauce:

  • 2 teaspoons neutral cooking oil
  • 1 yellow onion peeled and thinly sliced
  • 12 ounces shiitake caps thinly sliced
  • ½ cup white wine or vegetable stock
  • 3 tablespoons butter cut into 3 pieces
  • ¾ cup vegetable stock plus more if needed
  • 1 teaspoon flour optional
  • cup parsley freshly minced
  • 1 lemon juiced and zested
  • Salt and pepper to taste


Roast the Spaghetti Squash:

  • Preheat the oven to 400ºF. Drizzle the cut side of the squash with oil and sprinkle with salt and pepper. Place on the baking sheet, cut-side down and transfer to the oven for 35-40 minutes or until squash is cooked through.
  • Remove the squash from the oven and use a fork to shred the inside. Transfer to a bowl, season with more salt and pepper if needed, and keep warm.

Start the Lemon-Butter Shiitake Sauce:

  • In a wide pot, heat the neutral oil over medium heat. Add the onions and cook for 5 minutes.
  • Add the shiitake mushrooms and cook, stirring occasionally, for 7-8 minutes or until they begin to sweat. If the skillet seems dry, add a touch more oil.
  • Continue cooking the shiitake and onion for 5-6 minutes more or until the shiitake mushrooms are very well browned. Season with salt and pepper.

Deglaze the Pan:

  • Pour the white wine into the pot and scrape up any bits stuck to the bottom. Add the stock and bring to a boil. Reduce heat and mount the butter into the pot and shake the pot around gently to emulsify the butter into the liquid.
  • Bring the sauce to a boil and then reduce heat and simmer for 5-7 minutes or until thickened.
  • Remove 1/4 cup of the sauce and transfer to a bowl. Add 1 teaspoon of flour and whisk until combined. Pour the mixture back into the sauce and turn the heat to medium. Stir until combined and the sauce is thickened. If the sauce is too thick, add a bit more stock. Taste and season again with salt and pepper.

Finish the Sauce:

  • Add the parsley and lemon juice to the pot. Turn off the heat.

To Serve:

  • Divide the spaghetti squash between plates and pile the shiitake sauce on top. Garnish with more parsley and the lemon zest. Enjoy!


Calories: 364kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Sodium: 191mg | Fiber: 10g | Sugar: 15g | Vitamin C: 37mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


    1. Yes, that’s fine. Rehydrate them in 3/4 cup hot water and use that mushroom water in place of the veggie broth 🙂

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