– Avery Moyler
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 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.
Let cool then slice open and rake out the seeds.
Use your fork to scrape out the squash.
The squash should have a slight crunch.
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.
Next, add mushrooms. Cook for an additional 7-8 minutes, until mushrooms are golden brown.
Add the squash to the pan and quickly fry.
Add parmesan while sautéing for a minute. Turn the heat off so that nothing overcooks but the cheese can still get a little melty!
Add parsley, salt and pepper, and ENJOY!