Mushroom Spaghetti Squash
Spaghetti Squash is common during the fall and can provide a hearty spaghetti style meal. Mushroom Spaghetti Squash brings some delicious earthy undertones to your table and is a great plant based option for cold nights. This vegetarian spaghetti squash recipe will be a dinner time favorite this season.
Servings 4 people
- 1 medium sized spaghetti squash
- 1 T olive oil
- 1 small onion diced
- 8 oz of white button mushrooms sliced
- 8 oz of portabella mushrooms sliced
- 1/2 cup fresh flat leaf parsley diced
- 2 c fresh spinach diced
- Parm cheese for garnish
Heat oven to 375 degrees F.
Wash the outside of the spaghetti squash. Slice in half long ways. Remove seeds. Place squash face down into a 9X13 pan, fill with 1/4 inch of water. Bake for 45 minutes or until a knife and early cut squash skin. Using a fork, scrape the insides of the squash. It should come out like spaghetti.
In a skillet over medium heat, warm the olive oil. Saute the onion and mushrooms until soft.
Toss the spaghetti squash with the cooked onions and mushrooms. Gently, mix in the parsley and spinach.
Garnish with cheese.
Calories: 147kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Sodium: 66mg | Potassium: 812mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2330IU | Vitamin C: 22.5mg | Calcium: 87mg | Iron: 2.1mg