Spaghetti Squash With Mushrooms And Parmesan

By á-5080

Ingredients

• 1 small spaghetti squash (about 2lbs)
• 2 tbsp extra virgin olive oil
• 2 cups button mushrooms, chopped bite size
• 2 garlic cloves, finely chopped
• 1 tbsp fresh thyme
• 1/4 cup parmesan cheese, grated
• 1 handful flat leaf parsley, finely chopped
• salt and pepper to taste

Preparation

Step 1

- Preheat oven to 380Fº
- 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 (about 7-8 minutes). Turn off the heat and set aside.
- Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.
- 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.
- Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sauteing for a minute.
- Turn the heat off, top with parsley and season with salt and pepper. Serve.