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Tomato Mushroom Spaghetti Squash

RatingDifficultyBeginner

A delicious vegetarian dish made with spaghetti squash, tomatoes and mushrooms makes this a tasty dinner or side dish.

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Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins
 1 Large Spaghetti Squash cooked "al dente", about 6 cups
 2 cups Tomatoes, diced
 4 Garlic Cloves, minced
 8 oz Mushrooms, sliced
  cup Onions or Shallots, chopped, about 1 small
 ¼ cup Pine Nuts, toasted
 Fresh Basil, a handful, cut chiffonade
 3 tbsp Olive 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)

Ingredients

 1 Large Spaghetti Squash cooked "al dente", about 6 cups
 2 cups Tomatoes, diced
 4 Garlic Cloves, minced
 8 oz Mushrooms, sliced
  cup Onions or Shallots, chopped, about 1 small
 ¼ cup Pine Nuts, toasted
 Fresh Basil, a handful, cut chiffonade
 3 tbsp Olive 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)

Tomato Mushroom Spaghetti Squash

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