Spaghetti Squash with Mushrooms and Parmesan

Comfort food for fall? Check! No one will go hungry when this is on the table.

Ingredients

  • 1 small spaghetti squash (about 2lbs)
  • 2 tbsp Heinen’s extra virgin olive oil
  • 2 cups baby bellas, sliced
  • 1 clove garlic finely chopped
  • 1 tbsp fresh thyme
  • ¼ cup parmesan cheese, grated
  • 1 handful flat leaf parsley, finely chopped
  • salt and pepper to taste

Preparation

  • Preheat oven to 380F
  • In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.
  • Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.
  • Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
  • Add squash to the skillet (or pan), turn the heat to high and quickly sauté with mushrooms. Sprinkle parmesan while sautéing for a minute.
  • Turn the heat off, top with parsley and season with salt and pepper. Serve.

2 comments

  1. Spaghetti squash sounds wonderful, but how many servings are in this recipe? Pleaseemail back the answer. Thanks

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