Spaghetti Squash with Sautéed Mushrooms

Spaghetti Squash with Sautéed Mushrooms

Some consider spaghetti squash a pasta substitute, but in our opinion, pasta doesn’t need to be substituted. However, we can use inspiration from classic pasta dishes for recipes with spaghetti squash. Serve spaghetti squash and sautéed mushrooms with braised white beans and greens for a vegetarian, Italian-inspired meal.

Serves 4

Preheat the oven to 400°F. Slice 1 spaghetti squash in half lengthwise and remove the seeds. Drizzle with 2 tsp olive oil. Place the squash halves cut side down on a lined sheet pan. Poke holes into the squash skin with a fork. Cook in the oven for 30 minutes. While the squash is cooking, prepare the mushrooms. Slice 1 lb mixed mushrooms into bite-sized pieces. Add 1 Tb olive oil to a large pan over medium-high heat. Add mushrooms and cook for 5 minutes. Add 2 cloves minced or pressed garlic and 1 tsp dried thyme. Cook until the mushrooms are browned. Remove from heat. When the spaghetti squash is cooked, use a fork to scrape out the insides. Drizzle squash with 4 tsp olive oil and top with cooked mushrooms. Serve with ¼ cup grated parmesan cheese (can use a non-dairy parmesan cheese) and ½ tsp red pepper flakes. Season with ground black pepper to taste.

Pro tip: Due to their tough skin, squash can be difficult to cut through. Microwave the squash for 5 minutes (or pop in the oven for 10 minutes) to partially cook the squash before cutting it.