I had my doubts but I’m 100% converted. Spaghetti squash is a delicious low-carb [and nutrient rich] alternative to pasta. A little nutty, a little sweet, it is a wonderful substitute for pasta in any dish. I tossed mine with some veggies and fresh basil but I bet it would also be good with spicy Italian sausage or in a pesto sauce.
Spaghetti Squash with Portobello Mushrooms, Basil & Tomato
- 1 spaghetti squash, cut in half
- dash of sea salt
- dash of black pepper
- dash of garlic powder
- 2 garlic cloves, minced
- 1/8 red onion, minced
- 1/2 portabella mushroom cap, sliced into bite-sized pieces
- 10 cherry tomatoes, quartered [i used an orange colored variety. they taste the same but add a cool pop of orange to the dish]
- 4 fresh basil leaves, chopped
- parmesan cheese
- extra virgin olive oil [to coat pan]
Preheat oven to 375F. Grease baking sheet and place sliced spaghetti squash cut side down on baking sheet. Roast for 45 minutes to 1 hour, or until sharp knife is inserted with little resistance. Set aside squash until cool enough to handle.
While squash is baking, drizzle olive oil in a pan over medium heat. Season garlic, onion, mushrooms, tomatoes and basil with sea salt, pepper and garlic powder and add to pan. Cook for 5-8 minutes, until tomatoes appear blistered and onions are translucent.
Take one half of the squash and scoop out the inside. Discard seeds [or save them and roast them separately... they taste like pumpkin seeds]. Note the freaky resemblance to spaghetti. Add to bowl and top with parmesan and a dash of salt and pepper. Pour vegetables over top the squash and enjoy [save the other half of your squash for another meal... or double the rest of the ingredients & serve it all at once]!