Spaghetti Squash with Tomatoes and Sautéed Mushrooms


Recipe by: Beth Blessing

Preheat oven to 375 degrees. Season cut sides of squash with ¼ teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.

Meanwhile, cut the mushrooms into halves, quarters, or slices about ¼ inch thick. Melt 2 tablespoons of the butter or olive oil in a sauté pan over medium-high heat. Add the garlic and cook for 1 minute. Next, add the mushrooms and a pinch of salt and pepper; sauté until the mushrooms are soft, 5-8 minutes. Squeeze with lemon juice and sprinkle with parsley. Remove from heat.

Transfer the spaghetti squash to a serving bowl and toss with 1 tablespoon of butter or olive oil. Add the mushrooms, parmesan cheese, and chopped tomatoes. Sprinkle with a pinch of salt and a couple turns of fresh pepper.

Serves 4 to 6