Spaghetti squash is such a fun vegetable!
I enjoy cooking with it and using it in place of pasta in some dishes.
This dish comes together very quickly and is just chock full of “all the good stuff”
Spaghetti Squash with Mushrooms and Greens
Spaghetti squash, halved lengthwise and seeds scraped out
salt & pepper
Onion, halved and sliced
4 garlic cloves, minced
12 oz cremini mushrooms, sliced
1/4 tsp crushed red pepper flakes
5 oz baby spinach
Drizzle squash flesh with olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
Scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl.
Sauté onion and garlic in olive oil until tender. Add mushrooms and cook until tender. Add red pepper flakes and cook for another minute.
Remove from heat and add spinach. Cover and allow to wilt.
Mix spinach/onion/mushroom mixture with spaghetti squash and serve.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!