A delicious vegetarian dish made with spaghetti squash, tomatoes and mushrooms makes this a tasty dinner or side dish.
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Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins
1Large Spaghetti Squash cooked "al dente", about 6 cups
2cupsTomatoes, diced
4Garlic Cloves, minced
8ozMushrooms, sliced
⅓cupOnions or Shallots, chopped, about 1 small
¼cupPine Nuts, toasted
Fresh Basil, a handful, cut chiffonade
3tbspOlive Oil
Kosher Sea Salt and Black Pepper to taste
Pinch of Red Pepper Flakes, if desired
Parmesan Cheese (Optional)
1
Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
2
In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don't let garlic brown.
3
Add tomatoes and continue stirring.
4
Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
5
Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)
1Large Spaghetti Squash cooked "al dente", about 6 cups
2cupsTomatoes, diced
4Garlic Cloves, minced
8ozMushrooms, sliced
⅓cupOnions or Shallots, chopped, about 1 small
¼cupPine Nuts, toasted
Fresh Basil, a handful, cut chiffonade
3tbspOlive Oil
Kosher Sea Salt and Black Pepper to taste
Pinch of Red Pepper Flakes, if desired
Parmesan Cheese (Optional)
Directions
1
Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
2
In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don't let garlic brown.
3
Add tomatoes and continue stirring.
4
Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
5
Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)
