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Recipe of the Week: Mushroom & Parmesan Spaghetti Squash

While the squash does take a little while to cook (about an hour in the oven), it’s extremely easy to prepare— and did we mention the health benefits? Spaghetti squash has about 10% of your daily recommended fiber, plus essential vitamins A and C, potassium, and calcium. At less than 45 calories and 10 grams of carbohydrates per 1 cup serving, it makes a way healthier substitute for pasta (which has about 200 calories per cup and 4 times the amount of carbohydrates). We’ve learned to love this squash, and in an hour and 20 minutes, so can you!

What You’ll Need:

  • One spaghetti squash (about 2 pounds will make 4 side-dish portioned servings)
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 cups of button mushrooms (chopped)
  • 2 garlic cloves, minced
  • 1 tbsp. thyme
  • ¼ c. grated Parmesan cheese
  •  Handful of parsley, finely chopped
  • Salt and pepper to taste

How to Make:

  1. Preheat oven to 380 degrees
  2. While oven preheats, heat EVOO in skillet and add in thyme and garlic
  3. Cook for a minute or two, then add in mushrooms; cook until brown (7-8 minutes)
  4. Turn off stove; let mushrooms sit while squash cooks
  5. Place whole squash on a baking sheet and put into the preheated oven (wait until after squash is cooked to cut!). Bake for about an hour; you’ll know it’s done when you can pierce the skin with a knife
  6. While the squash cooks, find something to do (shower, watch the news, use that adult coloring book your aunt got you for Christmas)
  7. Remove from oven and let cool to room temperature
  8. Cut in half, remove seeds, and scrape the spaghetti-like strands out with a fork
  9. Add squash to skillet and return to high heat, frying together with mushrooms
  10. Add Parmesan cheese, sauté for a moment and remove from heat
  11. Sprinkle with parsley and serve!

Recipe adapted from