Savory Spaghetti Squash with Mushrooms
Cheesy, earthy, and savory, this spaghetti squash with mushrooms recipes is a comforting dish that's perfect for kids and adults.
Foto: Pickled Plum — Caroline Phelps
Ingredients
- 2 pounds spaghetti squash
- 2 tablespoons extra virgin olive oil
- 2 cups button mushrooms, chopped bite size
- 2 cloves garlic, minced
- 1 tablespoons fresh thyme
- 1/4 cup freshly grated parmesan cheese
- Handful of flat leaf parsley, finely chopped
- Salt and pepper, to taste
Steps
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Wash the spaghetti squash under water and dry it. Slice it in half, lengthwise, and remove the seeds with a spoon.
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. Place the spaghetti squash halves on a microwave safe plate or other microwave safe container, cut side down (skin facing up). Cover with a damp cloth or a couple of paper towels. Microwave on high for 10 minutes.
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. In a deep skillet over medium high heat, add the olive oil, garlic, and thyme. When the garlic becomes fragrant – after 1 minute or so – add the mushrooms. Stir fry the mushrooms until they are caramelized (a golden brown color) – about 7 to 8 minutes. Turn off the heat and set aside.
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. Take the spaghetti squash out of the microwave and shred the flesh with a fork. If the squash is still hard, microwave for an additional 2 to 3 minutes, until the flesh is tender.
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. Place a large skillet over medium high heat and let it warm up. When the skillet is hot, add the spaghetti squash and mushrooms and cook for 1 minute. Add the parmesan cheese and fold the ingredients a few times to combine everything.
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. Turn the heat off and transfer the dish to a serving plate. Top with parsley and season with salt and pepper if needed.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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