For those that have never cooked a spaghetti squash, when you scoop out the inside, it really comes out in strings, just like noodles! So you can try it as a healthier spaghetti substitute in your traditional recipes (like eggplant parmesan mmm) or eat on it's own.
|image courtesy of mwbeercollective|
Spaghetti Squash- 1
Mushrooms- 8 oz.
Garlic- 3, minced
Parmesan Cheese- shredded, 1/2 cup
Cut squash in half. Now you have 2 options for how to cook it.
In the Oven:
Brush olive oil on the inside, sprinkle with salt & bake at 375 for 40 minutes- 1 hour until tender and edges begin to brown.
In the Microwave:
Add a little bit of water to a plate. Place 1 squash half, open-side down on the plate. Cover the plate tightly with plastic wrap. Steam in microwave about 7 minutes.
While squash is cooking, sauté onions and mushrooms in olive oil for 2-3 minutes. Then add garlic. Cook another 3-4 minutes.
Once squash is fully cooked and tender, scoop out insides into a bowl with a fork or spoon.
Add garlic, mushrooms & parmesan cheese to squash. Season with salt & pepper. Add additional tbsp. of olive oil or butter if desired.
You can even serve it the empty squash "shell." Saves on dishes and looks cool.