Spaghetti Squash with Mushrooms and Parmesan by
1 small spaghetti squash (about 2lbs)
2 tbsp extra virgin olive oil
2 cups button mushrooms, chopped bite size
2 garlic cloves, finely chopped
1 tbsp fresh thyme
¼ cup parmesan cheese, grated
1 handful flat leaf parsley, finely chopped
salt and pepper to taste
small spaghetti squash (about 2lbs)
Preheat oven to 380Fº
2.- In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.
3.- Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.
4.- Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
5.- Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sauteing for a minute.
6.- Turn the heat off, top with parsley and season with salt and pepper. Serve.