Spaghetti Squash with Mushrooms Parmesan

Avery Moyler

Spaghetti squash with mushrooms and parmesan

This week we have a delicious recipe that features two of the main ingredients in our box: spaghetti squash and mushrooms. We have Caroline over at pickledplum.com to thank for this delicious recipe!

Step 1: Order a Greens to Grounds box!

Step 2: Get to know your ingredients.

1 small spaghetti squash (about 2 lbs)

2 tbsp olive oil

2 cups mushrooms, chopped

1/4 parmesan cheese, grated

1 handful parsley, finely chopped

2 cloves of garlic, finely chopped

1 tbsp thyme

salt and pepper to taste

spaghetti squash ingredients info

Spaghetti squash is actually the easiest thing to cook with. I originally thought that it took a very good grater and lots of patience to get the squash into it’s thin spaghetti-like state but alas that is just how the squash is when it is baked!

First step of this recipe is to bake the squash!

Here are step-by-step instructions on how to bake spaghetti squash:

Bake 375F for about an hour.Roast until easy to pierce - Spaghetti Squash Recipe

Let cool then slice open and rake out the seeds.Remove seeds - Spaghetti Squash Recipe

Use your fork to scrape out the squash.

Use fork to keep strands - Spaghetti Squash Recipe

The squash should have a slight crunch.

One squash makes a lot - Spaghetti Squash Recipe

Now that the squash is ready, let’s move to the stove. In a large pan, add olive oil, garlic, and thyme. Cook over high heat for 2 minutes.

garlic thyme

Next, add mushrooms. Cook for an additional 7-8 minutes, until mushrooms are golden brown. mushrooms caramelized

Add the squash to the pan and quickly fry.
squash mushrooms

Add parmesan while sautéing for a minute. Turn the heat off so that nothing overcooks but the cheese can still get a little melty! squash parmesan

Add parsley, salt and pepper, and ENJOY!spaghetti squash and mushrooms 2

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