Parmesan and Mushroom Spaghetti Squash
Written by: Doris Nicolas-Mir, MPH, RDN, LDN, CDE
Prep Time: 10 minutes
Cook Time: 70 minutes
Makes: 4 servings
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
2 cups button mushrooms, chopped bite size
2 pounds spaghetti squash*
¼ cup parmesan cheese, grated
½ cup flat leaf parsley, finely chopped
½ teaspoon salt
½ teaspoon pepper
- Preheat the oven to 375 degrees Fahrenheit.
- In a large pan or skillet add olive oil, garlic and thyme. Cook for 2 minutes over high heat and then add mushrooms. Cook for 7 to 8 minutes or until mushrooms are golden brown. Turn off the heat and set aside.
- Wash the spaghetti squash with water and dry it. Pierce the skin of the squash a few times using a knife. Put the squash on a baking tray and bake for about 60 minutes, or until the squash can be pierced easily with a knife.
- Take the squash out of the oven and let it cool to room temperature. Cut it in half lengthwise and scoop out the seeds. Using a fork scrape the squash into strings.
- Add the squash to the pan with the mushrooms, turn the heat to high and quickly sauté the vegetables together. Add the parmesan to the squash mixture and heat for a minute.
- Turn the heat off and garnish with parsley, salt and pepper. Serve warm.
*A 2-pound spaghetti squash is usually a medium size squash. If you can only find a large one, you can save the unused cooked squash for another meal. Just add your favorite pasta sauce.
The cooked squash can be stored in the refrigerator for up to 2 days and in the freezer for up to 8 months.
Serving Size: ¼ of the recipe
Calories: 180, Fat: 10g, Protein: 7g, Carbohydrates: 19g, Fiber: 2g, Sodium: 290mg
This versatile recipe can be served as a main entrée or a side dish with your favorite protein. Spaghetti squash is a great low carbohydrate alternative to regular pasta and is packed with vitamin C, vitamin A, and fiber. Enjoy this healthy and hearty dish!