Spaghetti Squash with Herby Mushrooms
November 06, 2015
- 1 Spaghetti Squash
- 2 Tablespoons of Olive Oil
- 1 White Onion
- 5g of Fresh Thyme
- 1 Clove of Garlic, Minced
- 300g of Mushrooms
- 5g of Fresh Parsley
- Coarse Salt & Pepper
Spaghetti squash is such a treat, whenever I come across one I can’t resist buying it! This is such a gorgeous, simple way to have it that’s light and full of flavour. The mushrooms, thyme and garlic taste amazing nestled in the soft spaghetti strands and it’s perfectly satisfying yet not too filling. It’s also delicious with a sprinkling of parmesan on top.
Preheat the oven to 200’C. Chop the spaghetti squash in half lengthways, scoop out the seeds and stringy centre and place it cut side down in a roasting tray. Roast at 200’C for about 50 minutes. It’s ready when it is tender when pricked with a fork.
When the squash is done, use a fork to gently pull the flesh away from the skin, separating the strands. Set aside all of the flesh and discard the skins.
Chop your mushrooms and dice the onion.
Place a pan on medium heat. Add in the olive oil, diced onion and garlic. Run your fingers down the thyme stalks to remove the leaves and add them to the pan. Add the mushrooms to the pan and cook for a few minutes until the mushrooms are tender and most of their liquid has evaporated.
Add the spaghetti squash to the pan and toss it around, coating it evenly in the mushroom mixture. When the squash is heated through, plate everything and serve with a good pinch of coarse salt and pepper.