Quarantine Eats: ‘Shroomy Spaghetti Squash

Spaghetti squash was one of my newer discoveries of 2019, so I’ve had at least a year to appreciate it.

But with so much time during quarantine, we’re able to have a bit more fun with it, adding all the best ingredients – like fresh mushrooms.

Here’s what we used to make our ‘Shroomy Spaghetti Squash:

  • 1 spaghetti squash
  • Lots of fresh white mushrooms
  • 1/2 onion
  • A handful of spinach
  • Pesto or red sauce
  • Garlic powder (& other spices)
  • Cheese

& here’s how we made it:

  1. Start by preheating your oven to 400 degrees Fahrenheit
  2. Cut spaghetti squash in half, remove seeds, and place face down on aluminum foil-covered pan. Cook for ~25 minutes
  3. When there’s ~10 minutes left for your spaghetti squash, begin roasting the mushrooms and onions on a pan over medium heat
  4. Add garlic powder and any other spices you prefer
  5. When mushrooms & onions begin browning, fold in spinach
  6. Stir in red sauce and/or pesto & remove from heat
  7. Remove spaghetti squash from pan & let cool sightly before scooping it out with a fork and placing in a bowl
  8. Place your saucy mushroom mixture on top of the spaghetti squash and sprinkle on some cheese
  9. Stir the mixture & spaghetti squash together and enjoy!

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It may look a little messy (because it was – what pasta isn’t?), but what matters is that it was truly delicious!

What do you like to do with your spaghetti squash?
Let me know in the comments below!

frugal & free,
Claire

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