GARLIC PARMESAN SPAGHETTI SQUASH WITH MUSHROOMS
Tis the season folks for some delicious spaghetti squash recipes!
As soon as fall arrives, just like clockwork, my body starts to crave root vegetables. There’s something so comforting about eating roasted vegetables that have been caramelizing and bubbling in the oven for long periods of time. I also want as much earthiness as I can put on my plate so mushrooms are my go to flavor boosters.
Unfortunately, eating risotto means ingesting lots of butter and starches which result in feeling groggy afterward. So I embarked on a mission to capture the flavors of risotto in a vegetable dish. And what better fall vegetable than spaghetti squash to emulate the texture of risotto, minus the extra calories and fat! What’s also great about spaghetti squash is that it absorbs flavor in the same way as rice does. What you get is a hearty bowl of veggies topped with plenty of umami!
This garlic parmesan spaghetti squash recipe is one of the most popular recipes on my blog.
It’s been shared over 300,000 times across social media channels and has been featured in countless roundups on Bon Appetit, Lauren Conrad, Self, Today, Huffpost Taste, Chowhound and many more! It’s always a good feeling when one of my recipes is loved by so many people – especially when the level of love for the dish is mutual 🙂
The flavors in this spaghetti squash dish are savory and very earthy, almost like that much loved mushroom risotto. However, instead of creamy grains of rice, we are using beautiful golden strands of squash which yield a satisfying crunch
Ingredients
Instructions
for full recipes please see : www.pickledplum.com
As soon as fall arrives, just like clockwork, my body starts to crave root vegetables. There’s something so comforting about eating roasted vegetables that have been caramelizing and bubbling in the oven for long periods of time. I also want as much earthiness as I can put on my plate so mushrooms are my go to flavor boosters.
Unfortunately, eating risotto means ingesting lots of butter and starches which result in feeling groggy afterward. So I embarked on a mission to capture the flavors of risotto in a vegetable dish. And what better fall vegetable than spaghetti squash to emulate the texture of risotto, minus the extra calories and fat! What’s also great about spaghetti squash is that it absorbs flavor in the same way as rice does. What you get is a hearty bowl of veggies topped with plenty of umami!
This garlic parmesan spaghetti squash recipe is one of the most popular recipes on my blog.
It’s been shared over 300,000 times across social media channels and has been featured in countless roundups on Bon Appetit, Lauren Conrad, Self, Today, Huffpost Taste, Chowhound and many more! It’s always a good feeling when one of my recipes is loved by so many people – especially when the level of love for the dish is mutual 🙂
The flavors in this spaghetti squash dish are savory and very earthy, almost like that much loved mushroom risotto. However, instead of creamy grains of rice, we are using beautiful golden strands of squash which yield a satisfying crunch
Ingredients
- 2 pounds spaghetti squash
- 2 tablespoons extra virgin olive oil
- 2 cups button mushrooms chopped bite size
- 2 cloves garlic finely chopped
- 1 tablespoons fresh thyme
- 1/4 cup Parmesan cheese grated
- handful flat leaf parsley finely chopped
- salt and pepper to taste
Instructions
- Preheat oven to 380Fº
- 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.
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for full recipes please see : www.pickledplum.com
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