Spaghetti Squash Recipe With Mushrooms And Parmesan

• Vegetarian
• Gluten free

• Produce

  • 2 cups Button mushrooms
  • 1 handful Flat-leaf parsley
  • 2 Garlic cloves
  • 1 Spaghetti squash (about 2 pounds, small
  • 1 tbsp Thyme, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on pickledplum.com

Description

Ingredients

• 1 small spaghetti squash (about 2 pounds)
• 2 tbsp extra virgin olive oil
• 2 cups button mushrooms, chopped bite size
• 2 garlic cloves, finely chopped
• 1 tbsp fresh thyme
• ¼ cup parmesan cheese, grated
• 1 handful flat leaf parsley, finely chopped
• salt and pepper to taste

Directions

• 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 (about 7-8 minutes). Turn off the heat and set aside.
• Put the spaghetti squash on a baking tray and pierce a the skin a few time using a knife. Bake for about an hour, until squash can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.
• 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, top with parsley and season with salt and pepper. Serve.
• Microwaving spaghetti squash: Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
• Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.