Spaghetti squash is in season and it’s quite tasty. It’s low in calories but has a decent amount of fiber so it’s filling. It makes a great substitute for pasta and it goes well with a variety of ingredients. I came across this recipe for Mushroom Parmesan Spaghetti Squash from Pickled Plum and it reminded me of a healthier version of risotto.
I love that this recipe directs you to bake the squash whole before attempting to cut it. That makes it SO much easier to cut through! This recipe can be served as a main dish with a nice, green salad or as a heavy side dish with another side dish. The mushrooms give it a meaty flavor and texture. It’s really tasty!
1 small spaghetti squash (about 3 lbs)
1 tbsp fresh thyme
2 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
2 cups button mushrooms, roughly chopped (about 20 mushrooms, 8oz)
¼ cup parmesan cheese, grated
handful fresh parsley, finely chopped
salt and pepper to taste
– Preheat oven to 380Fº
– 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. 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 fry with mushrooms. Sprinkle parmesan while sauteing for a minute.
– Turn the heat off, season with salt and pepper and serve warm.
Source: Pickled Plum
Image Source: wikioticsIan