Spaghetti Squash with Mushrooms and Herbs
Discover a delicious and wholesome twist on pasta night with this **Spaghetti Squash with Mushrooms and Herbs** recipe! This dish combines the naturally tender, low-carb strands of roasted spaghetti squash with the earthy richness of sautéed baby bella mushrooms, fragrant garlic, and a medley of fresh parsley and thyme. The light drizzle of olive oil and the optional sprinkle of Parmesan cheese add the perfect balance of richness and flavor. Ready in just an hour, this recipe is ideal for a healthy weeknight dinner or an elegant side dish. Bursting with rustic, herbaceous notes, it's a gluten-free and vegetarian-friendly option that will leave you feeling satisfied without the heaviness of traditional pasta.
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Recipe Information
Ingredients
- 1 medium-sized spaghetti squash
- 3 tablespoons olive oil
- 8 ounces baby bella mushrooms
- 3 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with a pinch of salt and pepper.
Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, clean and slice the mushrooms into thin slices.
Mince the garlic cloves, and finely chop the parsley and thyme.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until golden and softened.
Stir in the minced garlic, cooking for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.
Remove the skillet from heat and stir in the chopped parsley and thyme. Season with the remaining salt and pepper and set aside.
When the squash is done roasting, use a fork to carefully scrape the flesh into spaghetti-like strands.
Add the shredded spaghetti squash to the skillet with the mushrooms and toss to combine. Adjust seasoning if necessary.
Serve warm, optionally garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.7 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
