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!
Total Time 50 min
INGREDIENTS
- 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
INSTRUCTIONS
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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