Saturday, March 1, 2014

Spaghetti Squash with Mushrooms and Parmesan Recipe

Spaghetti Squash with Mushrooms and Parmesan Recipe

  1. 1 small spaghetti squash (about 3lbs)
  2. 1 tbsp fresh thyme
  3. 2 garlic cloves, finely chopped
  4. 2 tbsp extra virgin olive oil
  5. 2 cups button mushrooms, roughly chopped (about 20 mushrooms, 8oz)
  6. 1/4 cup parmesan cheese, grated
  7. handful fresh parsley, finely chopped
  8. salt and pepper to taste

  1. - Preheat oven to 380FÂș
  2. - In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown. Turn off the heat and set aside.
  3. - Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.
  4. - Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
  5. - Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sauteing for a minute.
  6. - Turn the heat off, season with salt and pepper and serve warm.

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