After trying this recipe, my love for spaghetti squash came back in full force. So much can be done with it and it’s probably why so many people have fallen head over heels for this special squash.
This recipe has stolen my heart. Especially because it incorporates three of my other favourite things, mushrooms, garlic and parmesan.
What you’ll need:
- 1 small spaghetti squash
- 1 tbsp of thyme
- 2 garlic cloves (or 3, if you’re obsessed with garlic like me)
- 2 tbsp of extra virgin olive oil
- 2 cups button mushrooms, roughly chopped (depending on your mushroom love level, you might want to add more, I did)
- 1/8 cup of chopped onions
- 1/4 parmesan cheese (I decided to add much more than that, it was a great choice)
- salt and pepper to taste
1) If you haven’t cooked spaghetti squash before, it takes a while. Put the squash in the oven whole at 380 degrees for about an hour. If you can put a knife through the outside easily, it’s ready!
2) In the meantime, cut up the mushrooms, onions and garlic so it’s ready to go.
3) When the spaghetti squash is done, let it cool a little bit while frying up the onions and garlic until soft. Then add the mushrooms.
4) While all that is cooking down, cut the spaghetti squash in half and remove the seeds. Then use a fork to scrape the inside into strings.
5) Add the the spaghetti squash strings to the mushroom, onion and garlic pan and mix them together. Followed by the thyme and some parmesan.
6) Serve hot and add a bit extra parmesan for all you cheese lovers out there!
What you end up with, is this deliciousness.
This recipe was found at Pickled Plum