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Roasted Spaghetti Squash with Parmesan and Mushrooms
from Well Plated

Name: Roasted Spaghetti Squash with Parmesan and Mushrooms
Prep time: 10M
Cook time: 25M
Total time: 45M
Ingredients: 1 medium spaghetti squash (about 2 pounds); 1 tablespoon olive oil, plus additional for drizzling on squash; 1 teaspoon kosher salt, divided; 16 ounces sliced cremini (baby bella) mushrooms; 2 cloves garlic, minced; 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme; ¼ teaspoon black pepper; ¼ cup minced fresh parsley, plus additional for serving as desired; 3 cups fresh spinach, roughly chopped; 4 ounces freshly grated Parmesan, plus additional for serving as desired

Ingredients

You need 10 Ingredients

4 ounces freshly grated Parmesan, plus additional for serving as desired

3 cups fresh spinach, roughly chopped

¼ cup minced fresh parsley, plus additional for serving as desired

¼ teaspoon black pepper

2 tablespoons minced fresh thyme or 1 teaspoon dried thyme

2 cloves garlic, minced

16 ounces sliced cremini (baby bella) mushrooms

1 teaspoon kosher salt, divided

1 tablespoon olive oil, plus additional for drizzling on squash

1 medium spaghetti squash (about 2 pounds)

Steps

Showing 2 out of 4 Steps

Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet. Bake the squash until fork tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.

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Well Plated