Roasted spaghetti squash with mushrooms and spinach


 So it's fall and there's an abundance of veggie roasting going on at our place. I just love the taste of roasted veggies, the inviting aromas that slowly fill the house and how easy it is to have a warm, comforting meal with so little work! Today, we're roasting this delicious and fun spaghetti squash and we'll serve it with sautéed mushrooms and spinach - a lovely autumn night meal!


Ingredients (serves 4-6)
- 1 spaghetti squash, cut in half and seeded
- extra virgin olive oil
- 1 onion, minced
- 200 g mushrooms, minced
- 150 g frozen spinach
- 2 garlic cloves, smashed and minced
- 2 Tablespoons vegetable oil
- salt and pepper, to taste

Brush the inside of the squash with olive oil, sprinkle with salt and pepper and roast at 400 F until tender. Using a fork, scoop out the flesh and place on individual plates.
While the squash is roasting prepare the topping as follows: in a non stick pan, heat the vegetable oil and sauté the onions with the garlic until translucent, add the mushrooms, sprinkle with salt and pepper and cook until mushrooms have softened. Add the frozen spinach and sauté until cooked through. Top the squash spaghetti with the mushroom-spinach composition and serve immediately. Enjoy!








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