Spaghetti Squash with Mushrooms

It's spaghetti squash season again! My parents have had great success growing spaghetti squash in their garden again this year and seem to have one or two ready for me to take each week. There will be an increase in spaghetti squash recipes, it's incredibly easy to make and a healthier alternative to pasta.

Recipe from Pickled Plum.


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

Slice the spaghetti squash in half with a sharp knife, roast cut side down in the oven for one hour at 425. Once the spaghetti squash is done roasting, remove from the oven and allow to cool until you can handle it. Once cooled, use a fork to shred the inside of the spaghetti squash, this will result in the spaghetti noodle like strands. Shred the inside until all of the pieces are removed from the outer shell, dump the squash into a large bowl and discard the shell.

In a large skillet, add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown. Pour the mushroom mixture into the large bowl of spaghetti squash. Stir to combine.

Mix in the parsley and parmesan cheese, then season with salt and pepper.

This recipe was just okay. I prefer my spaghetti squash recipes to have a little bit of sauce on them, so this was a little too plain for me. I thought the mushrooms were nice in the dish, but it needed a little something extra.


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