I don't own a microwave. Can I instead roast the spaghetti squash?

Yes you can! Place the spaghetti squash, whole (no need to slice it in half), on a baking tray and pierce the skin several times with a sharp knife. Roast it at 375ºF for about 1 hour, or until the skin can easily be sliced through with a knife.

Is this recipe gluten-free?

Yes, this recipe is 100% gluten-free!

Can I use plant based cheese to make this dish vegan?

Of course! Brands like Violife and Follow Your Heart offer dairy-free vegan parmesan options that are pretty amazing!

Savory Spaghetti Squash with Mushrooms

Description

Cheesy, earthy, and savory, this spaghetti squash with mushrooms recipes is a comforting dish that’s perfect for kids and adults.

Ingredients

Units Scale

2 pounds spaghetti squash
2 tablespoons extra virgin olive oil
2 cups button mushrooms, chopped bite size
2 cloves garlic, minced
1 tablespoons fresh thyme
1/4 cup freshly grated parmesan cheese
Handful of flat leaf parsley, finely chopped
Salt and pepper, to taste

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Instructions

Prep the spaghetti squash. Wash the spaghetti squash under water and dry it. Slice it in half, lengthwise, and remove the seeds with a spoon.
Microwave the spaghetti squash. 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.
Cook the mushrooms. 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.
Shred the flesh. 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.
Put everything together in a skillet. 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.
Garnish and serve. 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.

Nutrition

Serving Size: 4
Calories: 170
Sugar: 8.6g
Sodium: 147.9mg
Fat: 9.8g
Saturated Fat: 2.2g
Unsaturated Fat: 1.4g
Trans Fat: 0g
Carbohydrates: 19.4g
Fiber: 3.9g
Protein: 4.6g
Cholesterol: 3.6mg