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:
- Preheat oven to 380 degrees
- While oven preheats, heat EVOO in skillet and add in thyme and garlic
- Cook for a minute or two, then add in mushrooms; cook until brown (7-8 minutes)
- Turn off stove; let mushrooms sit while squash cooks
- 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
- While the squash cooks, find something to do (shower, watch the news, use that adult coloring book your aunt got you for Christmas)
- Remove from oven and let cool to room temperature
- Cut in half, remove seeds, and scrape the spaghetti-like strands out with a fork
- Add squash to skillet and return to high heat, frying together with mushrooms
- Add Parmesan cheese, sauté for a moment and remove from heat
- Sprinkle with parsley and serve!
Recipe adapted from http://www.pickledplum.com/spaghetti-squash-healthy-recipe/
