PREP TIME 10 mins
COOK TIME 1 hour 10 mins
TOTAL TIME 1 hour 20 mins
Cheesy, earthy and healthy spaghetti squash recipe that’s kid friendly and gluten-free!
Author: Caroline Phelps
Recipe type: Main
•1 small spaghetti squash (about 2lbs)
•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
1- Preheat oven to 380Fº
2- 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.
3- Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.
4- 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.
5- Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sautéing for a minute.
6- Turn the heat off, top with parsley and season with salt and pepper. Serve.
While you can refrigerate this Spaghetti Squash with Mushrooms and Parmesan recipe for 1-2 days, it is ideal if you finish it the day you cook it.