June 13, 2014

mushroom and herb spaghetti squash

 LOVE, LOVE, LOVE!  About a year ago when my family started eating mainly vegetarian meals I tried spaghetti squash.  My whole family loves it and it makes a healthy, simple meal.  I like to serve it with a homemade rustic Italian loaf, but any crusty bread would be delicious! 

Servings 3-4
Total Time 50 min

  • 3 pound spaghetti squash, halved lengthwise and seeds scraped out
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 8 ounces mushrooms, sliced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh chives
  • 1/2 cup freshly grated parmesan cheese, plus some for serving


Preheat oven to 350 degrees F.

Lay spaghetti squash open side down on a baking sheet.  Bake for 30-35 minutes, until tender.  Set aside and let cool.

Heat the butter and olive oil, in a deep skillet, over medium high heat until hot.  Add the mushrooms and onion, sauteing until tender, 4-5 minutes.

Using a fork scrape the flesh from the squash into a large bowl.

Add the mushroom mixture, parsley, chives, and parmesan to the squash and toss.  Season to taste with salt (I added roughly 1 teaspoon)  and pepper.

Serve with your choice of bread and enjoy!!!

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