• Spaghetti Squash with Garlic & Mushrooms

October 27, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Eating. All. The. Squash.
  • 1 small spaghetti squash (about 2 lbs.)
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. butter
  • 2 cups button mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 tbsp. fresh thyme
  • ¼ cup parmesan cheese, grated*
  • 1 generous handful of flat leaf parsley, chopped
  • salt and pepper to taste

*Want to make it vegan? Try a vegan parmesan: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

  1. Preheat oven to 380Fº
  2. Cut the spaghetti squash in half, remove seeds and roast face down on a sheet pan & bake for about an hour, until squash can be pierced with a knife. When the squash is ready, place a large frying pan over medium high heat & add olive oil, butter & garlic. Cook for 2 minutes, until fragrant and add mushrooms. Cook until mushrooms are golden brown, add thyme. Turn off the heat and set aside. Use a fork to scrape the squash into strings and add to the pan, turn the heat to high and quickly fry with mushrooms.
  3. Sprinkle parmesan & turn off the heat – top with fresh parsley, season with salt & pepper and serve.

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