Ingredients

The following ingredients have 4 Servings
  • 1 medium spaghetti squash
  • 2 Tbsp olive oil (divided, 30 mL)
  • 8 oz button mushrooms (225 g)
  • 1 Tbsp soy sauce (15 mL)
  • 1 tsp maple syrup (5 mL)
  • ½ tsp liquid smoke
  • ¼ cup wine (red or white)
  • 3 cups fresh spinach (100 g)
  • 2-4 oz fresh goat cheese (55 to 110 g)

Instruction

  • Prep: Preheat oven to 400°F (204°C). Cut* spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 Tbsp of olive oil, then rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork.
  • Roast: Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip over and allow to cool enough to touch.
  • Mushrooms: Meanwhile clean and slice mushrooms into ¼ inch thick slices. In a large bowl, stir together remaining oil, soy, maple, and liquid smoke. Stir in the mushrooms, tossing to evenly coat. Transfer to a large saute pan and cook over high until soft and lightly browned, about 10 minutes (drain excess water while cooking if needed to help them brown).
  • Wine + Spinach: With the heat still on, add the wine to the pan of mushrooms, stirring until it evaporates. Add the spinach, stirring until it wilts down. Remove from heat.
  • Spaghettify: Use a fork to scrape strands from the inside of the spaghetti squash. (If serving in the shells, leave about ¼ inch of flesh in the squash to support your bowls.)
  • Assemble: Add spaghetti squash noodles and goat cheese to the pan of mushrooms, stirring to evenly combine. Serve warm, topped with salt, pepper, and crushed red pepper flakes.