Spaghetti squash you are not spaghetti but thank you for existing and tricking my mind into thinking it’s eating an entire bucket of pasta.
Spaghetti squash you are a lot harder to open than a box of spaghetti. Near impossible actually- I had to bring in outside help.
Also, you do not taste that great directly out of the squash. You taste AMAZING, however; loaded with garlic, herbs and cheese. So let’s be friends.
- 1 large spaghetti squash (3-4 pounds)
- 1 tablespoon olive oil, plus extra for drizzling on squash
- 16 ounces sliced cremini mushrooms
- 3 large cloves garlic, minced
- 2 teaspoons dried oregano (give them a good rub between your palms before adding to release the oils)
- 0.5 cup minced fresh parsley
- 5 cups fresh spinach, roughly chopped
- 6 ounces freshly grated parmesan
To Make (for 6):
- Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
- Halve spaghetti squash and remove seeds. Drizzle and rub insides and outsides of squash with olive oil. Sprinkle insides with salt.
- Place squash cut side down on baking sheet. Bake for 35 minutes or until fork tender (could vary depending on size of squash). Let rest for 10 minutes (or until cool enough handle… it was less time for me because I’m tough). Shred insides of squash with fork and set aside.
- Meanwhile, heat one tablespoon of olive in a large sauté pan over medium high heat. Add mushrooms and sauté for 8 minutes until browned. Add garlic, oregano, pinch of salt/pep and sauté one minute. Add chopped spinach and toss until wilted (a few minutes). Add shredded squash to skillet and stir to combine. Season to taste with salt/pep. Stir in most of the parmesan and parsley (reserving some for garnish). Garnish with remaining parsley and parmesan.
Inspired by WellPlated