Today I’m whipping up a delicious vegetarian side dish! It is so light and delicious! The spaghetti squash is first roasted, then tossed with some butter, herbs, and sautéed mushrooms.
I served mine with some Crunchy Onion Chicken Fingers.
Then I ate the leftovers for lunch the next day with a fried egg on top! I love the versatility!
Spaghetti Squash with Mushrooms & Parmesan
Adapted from Pickled Plum
1 small spaghetti squash
½ tbsp olive oil
1 tbsp butter, divided
8 oz small Portobello mushrooms, sliced
2 cloves garlic, minced
2 sprigs fresh thyme, leaves removed
2 tbsp grated parmesan cheese
Preheat the oven to 400 degrees F.
Slice the squash in half. Scoop out and discard the seeds and pulp. Lay the squash halves cut side down on a large baking sheet. Add 1 cup of water and cover with foil. Place in the preheated oven and bake for 30-40 minutes or until the squash can be pierced with a fork. Remove from the oven and cool slightly.
Meanwhile, heat the oil and ½ tablespoon butter in a skillet over medium heat. Add the garlic and thyme and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are tender, about 5-7 minutes. Set aside.
Once the squash is cool enough to handle, use a fork to gently shred the “noodles”, brushing the fork the same direction as the grain of the squash. Scoop the squash noodles into a bowl. Add the mushrooms, parmesan, and remaining butter and toss to combine.
Serve, topped with additional parmesan and parsley to garnish.
To serve as a main dish, add a fried egg over each serving.
Makes 8 side dish servings or 4 main dish servings