Mushroom Spaghetti Squash

• Vegetarian
• Gluten free

• Produce

  • 8 oz Button mushrooms, white
  • 1/2 cup Flat leaf parsley, fresh
  • 1 Onion, small
  • 8 oz Portabella mushrooms
  • 1 Spaghetti squash, Medium-Sized
  • 2 cup Spinach, fresh

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Parm cheese

Found on vegetarianmamma.com

Ingredients

• 1 medium sized spaghetti squash
• 1 T olive oil
• 1 small onion, diced
• 8 oz of white button mushrooms, sliced
• 8 oz of portabella mushrooms, sliced
• ½ cup fresh flat leaf parsley, diced
• 2 c fresh spinach, diced
• Parm cheese for garnish

Directions

• Heat oven to 375 degrees F.
• Wash the outside of the spaghetti squash. Slice in half long ways. Remove seeds. Place squash face down into a 9X13 pan, fill with ¼ inch of water. Bake for 45 minutes or until a knife and early cut squash skin. Using a fork, scrape the insides of the squash. It should come out like spaghetti.
• In a skillet over medium heat, warm the olive oil. Saute the onion and mushrooms until soft.
• Toss the spaghetti squash with the cooked onions and mushrooms. Gently, mix in the parsley and spinach.
• Garnish with cheese.
• ENJOY!