Summer Squash Spaghetti

Summer Squash Spaghetti with crispy mushrooms in a skillet

Farmer’s Markets are back ☀️ Oh man, is it nice to have fresh, local vegetables again! This Summer Squash Spaghetti is the bright, fork-twirling, crispy-mushroom-topped stuff we need to officially say buh-bye to winter. It’s light and lemony, with lots of bite from crushed red pepper and good yum factor from creamy goat cheese.

Summer Squash Spaghetti with crispy mushrooms in a skillet

Also, it takes less than 30 minutes to make if you cook the pasta while you prep the squash and cook the mushrooms. I spiralized the yellow squash and zucchini but you can absolutely just zip a vegetable peeler through them to make long, thin ribbons. Stir in the cooked pasta, with a splash of the starchy cooking water, add a squeeze of lemon and plenty of seasoning, then shower the whole thing with soft, crumbled goat cheese.

My mom (and now Joey and I) love the cheese from the adorable goats at The Goat Lady Dairy. They ship! Check out their site, if only to see the cute pictures.

Summer Squash Spaghetti with crispy mushrooms in a bowl

Are you dying to dig into this bowl of summery, cheesy freshness? I know and I share your love and affection for something bright, light, and local right now. So glad we can virtually chat about it here. For another delicious, super easy, seasonal vegetable meal, try this frittata!

*This post contains Amazon Affiliate links to the spiralizer I use and love, from which I may earn income!


Summer Squash Spaghetti

Summer Squash Spaghetti with crispy mushrooms in a skillet

Ribbons of yellow squash and zucchini laced with spaghetti and lots of crushed red pepper and goat cheese, plus crispy mushrooms on top! A simple, fresh twist on summer squash ❤️ 

  • Author: Megan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 4 oz spaghetti or long pasta of your choice, *reserve about a 1/4 C of cooking water
  • 5 oz mushrooms, sliced
  • 1 zucchini
  • 1 yellow squash
  • 3 TBS unsalted butter, divided
  • olive oil
  • salt and pepper
  • crushed red pepper
  • 2 to 4 oz of goat cheese, to taste
  • A squeeze of lemon juice


  1. Bring a large pot of salted water to a boil and cook the pasta 1 minute less than the package instructions.
  2. Meanwhile, spiralize the zucchini and squash. If you don’t have a spiralizer, use a vegetable peeler to shave it into long, thin ribbons.
  3. While the pasta continues to cook, heat 2 TBS of butter and 1 TBS of olive oil in a skillet over high heat. Add the mushrooms and cook until brown and crispy. Season with salt and pepper and transfer to a plate; set aside.
  4. Reduce the heat to medium, add 1 TBS of butter and 1 TBS of olive oil to the now-empty skillet, and add the zucchini and squash. Cook for 1-2 minutes and season with salt and a big pinch of crushed red pepper. 
  5. Using tongs, transfer the cooked pasta to the skillet with the squash. Add some of the pasta water to make a light sauce and stir to combine. Squeeze lemon juice over everything, taste, and season with more salt and crushed red pepper if desired. 
  6. Push the squash and pasta off to one side of the skillet and add the mushrooms back in just to warm them up again. Scatter bits of goat cheese over top of everything and serve, with lots of black pepper, a drizzle of olive oil, and more goat cheese!


If you like, you can stir some of the goat cheese into the warm pasta and let it melt a bit. This tastes amazing but, just a heads up, it will make things stick together!

Keywords: Zucchini, yellow squash, mushrooms

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