Plant-Based Deliciousness

Spaghetti Squash with Mushrooms and Zucchini

This recipe was borne out of necessity… Mr. Cooks, Littlest and I were less than 24 hours away from heading out of town for a few days and I had zucchini, mushrooms, and a spaghetti squash to use or lose. CSA boxes are great but you really have to plan for what you’re getting each week because there’s only a small window of time before everything will begin to turn on you.

So, in addition to this yummy, low carb dish, we also enjoyed baked zucchini spears with a Vidalia onion dipping sauce… so good but that’s a recipe for another day. As you can see though, it was all about zucchini at our house that night and we ate every last bit of it!

Spaghetti Squash with Mushrooms & Zucchini

1 medium spaghetti squash

2 teaspoons olive oil, separated

1 pound baby bella mushrooms, thin sliced

1 medium zucchini, thin sliced

3 cloves garlic, minced

1 teaspoon dried thyme leaves (or 1 Tablespoon fresh)

1/4 cup cream (heavy, light, coconut… whatever you prefer)

1/3 cup Parmesan cheese, shredded – optional

 

Begin with the spaghetti squash

Preheat oven to 450°

Slice squash lengthwise down the middle. Scoop out seeds.

Rub lightly with 1 tsp. olive oil, season with salt and pepper, to taste, and place flesh side down on a baking sheet.

Bake 30 minutes or until fork tender. Time will vary depending on the size of your squash.

When cool enough to handle, scrape out flesh with a fork and set aside.

 

Prepare the Mushroom Zucchini Sauce

In a large pot, heat olive oil over Medium High heat.

Add the mushrooms and zucchini, stirring frequently 2-3 minutes, until they begin to soften.

Stir in the garlic and thyme. Continue cooking 1-2 minutes, reducing heat if necessary to avoid burning the garlic.

Reduce heat to Low and slowly stir in the cream. Allow to simmer – but not boil – until heated through. Adjust seasoning to taste.

Add spaghetti squash (do this gradually as you may not use it all, depending on the size of your squash). Gently toss to coat. Sprinkle with Parmesan and serve warm.

spaghettisquash2

Spaghetti Squash with Mushrooms & Zucchini
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 medium spaghetti squash
  • 2 teaspoons olive oil, separated
  • 1 pound baby bella mushrooms, thin sliced
  • 1 medium zucchini, thin sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme leaves (or 1 Tablespoon fresh)
  • ¼ cup cream (heavy, light, coconut... whatever you prefer)
  • ⅓ cup Parmesan cheese, shredded - optional
Instructions
  1. Begin with the spaghetti squash
  2. Preheat oven to 450°
  3. Slice squash lengthwise down the middle. Scoop out seeds.
  4. Rub lightly with 1 tsp. olive oil, season with salt and pepper, to taste, and place flesh side down on a baking sheet.
  5. Bake 30 minutes or until fork tender. Time will vary depending on the size of your squash.
  6. When cool enough to handle, scrape out flesh with a fork and set aside.
  7. Prepare the Mushroom Zucchini Sauce
  8. In a large pot, heat olive oil over Medium High heat.
  9. Add the mushrooms and zucchini, stirring frequently 2-3 minutes, until they begin to soften.
  10. Stir in the garlic and thyme. Continue cooking 1-2 minutes, reducing heat if necessary to avoid burning the garlic.
  11. Reduce heat to Low and slowly stir in the cream. Allow to simmer - but not boil - until heated through. Adjust seasoning to taste.
  12. Add spaghetti squash (do this gradually as you may not use it all, depending on the size of your squash). Gently toss to coat. Sprinkle with Parmesan and serve warm.



Leave a Reply


%d bloggers like this: