Description
Cheesy, earthy, and savory, this spaghetti squash with mushrooms recipe is a comforting dish that is perfect for kids and adults alike. It is a light yet satisfying meal packed with umami flavor.
Ingredients
Scale
- 2 pounds spaghetti squash
- 2 tablespoons extra virgin olive oil
- 2 cups button mushrooms, chopped bite size
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- 1/4 cup freshly grated parmesan cheese
- Handful of flat leaf parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Step: Wash the spaghetti squash under water and dry it. Slice it in half, lengthwise, and remove the seeds with a spoon.
- Step: 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.
- Step: 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.
- Step: 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.
- Step: 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.
- Step: Turn the heat off and transfer the dish to a serving plate. Top with parsley and season with salt and pepper if needed.
Notes
Store the leftovers in an airtight storage container and refrigerate for up to 3 days. For a protein boost, add chickpeas or plant-based protein alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170 kcal
- Sugar: 8.6 g
- Sodium: 148 mg
- Fat: 9.8 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 19.4 g
- Fiber: 3.9 g
- Protein: 4.6 g
- Cholesterol: 3.6 mg