Roasted Spaghetti Squash with Parmesan Mushrooms
Ingredients
The squash
-
1
medium
spaghetti squash (about 2 pounds)
The sauté
-
1
tablespoon
olive oil
-
1
teaspoon
kosher salt (divided)
-
16
ounces
sliced cremini baby bella mushrooms
-
2
cloves
garlic (minced)
-
2
tablespoons
minced fresh thyme or 1 teaspoon dried thyme
-
¼
teaspoon
ground black pepper
-
¼
cup
minced fresh parsley (plus additional for serving)
-
3
cups
fresh spinach (roughly chopped)
-
4
ounces
freshly grated Parmesan (plus additional for serving)
Instructions
- Preheat the oven to 375°F and prepare a baking sheet.
- Halve the spaghetti squash, remove the seeds, and drizzle with olive oil and salt.
- Bake the squash cut sides down until fork-tender, about 25 minutes.
- Let the squash cool slightly, then shred the insides with a fork.
- In a skillet, heat olive oil and sauté the mushrooms until golden brown.
- Add garlic, thyme, salt, and pepper to the mushrooms and sauté until fragrant.
- Add the spinach in batches, cooking until wilted.
- Stir in the shredded squash, heat through, then add Parmesan and parsley.
- Serve warm, topped with additional parsley and Parmesan if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
417
Total fat
19g
Total carbohydrates
49g
Total protein
23g
Sodium
20mg
Cholesterol
23mg
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