Looking for a delicious way to get in your vegetables? Strands of tender spaghetti squash mixed with cheese and mushrooms make for a delicious meal with fewer calories than its pasta-based counterpart.
Makes 3 Servings | Serving Size: 2 cup
Total Time: 1hr 25 min
- 1 small spaghetti squash
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic, minced
- 11⁄2 tablespoons fresh thyme
- 2 cups mushrooms, sliced
- 1⁄2 cup Parmesan cheese, grated
- 1⁄2 cup flat-leaf parsley, finely chopped
- 1⁄4 teaspoon pepper
- Preheat oven to 380°F.
- Cut the spaghetti squash in half and remove the seeds.
- Place flesh-side-down in a deep baking dish. Bake for 1 hour, or until the skin can be pierced with a fork.
- Remove from oven to cool so it’s easier to handle—about 10 minutes.
- Once the spaghetti squash has cooled, take a fork and scrape the squash so it becomes a stringytexture.
- Place oil, garlic, and thyme in a deep skillet. Cook for 2 minutes on high heat.
- Add the mushroom and continue to cook until the mushrooms are a golden brown—about 8 minutes.
- Add the squash to the mushrooms. Mix well.
- Add Parmesan, parsley, and pepper, continuing to mix. Serve warm.