Ingredients

The following ingredients have 4 Servings
  • 2 pounds spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • 2 cups button mushrooms (chopped bite size)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoons fresh thyme
  • 1/4 cup Parmesan cheese (grated)
  • handful flat leaf parsley (finely chopped)
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 375 degrees F.
  • In a deep skillet or large pan, add olive oil, garlic, and thyme. Cook for 2 minutes over high heat and add the mushrooms. Cook until the mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.
  • Wash the spaghetti squash under water and dry it. Put the spaghetti squash on a baking sheet and pierce the skin a few time using a knife. Bake for about 1 hour, until the squash skin is tender and can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.
  • Take the spaghetti squash out of the oven and let it cool to room temperature for about 15 minutes. Cut in half and get rid of the seeds. Use a fork to scrape the squash flesh into strings.
  • Add the spaghetti squash strings to the skillet and turn the heat to high. Quickly pan fry with the mushrooms and add the parmesan cheese.
  • Turn the heat off and transfer the dish to a serving plate. Top with parsley and season with salt and pepper if needed.