Squashetti with Mushrooms
Spaghetti squash is also referred to as "spaghetti di zucca," or vegetable spaghetti in Italian, is a wonderful starter dish that is jam packed with fiber and nutrients. This easy to prepare Spaghetti Squash dish is delicious with umami flavors. We like to pair this with medium bodied whites such as Bordeaux White or complex Sauvignon Blanc to compliment the soft texture of the squash.
- 1 Spaghetti Squash
- 3 tbsp Olive Oil
- 1 tbsp Butter
- 6 oz Large Crimini Mushrooms
- Salt & Pepper
- 2 tsp Granulated Garlic
- 1.5 tbsp of Italian Seasoning or Dried Oregano
- Shaved Parmesan for garnish
- Italian Parsley for garnish
- Preheat the oven to 400°F.
- Cut the squash in half long ways and scoop out the seeds.
- With a fork, stab holes all over the squash's flesh.
- Brush the halves with olive oil and season with salt and pepper.
- Roast the squash in the oven for 45 minuets, face up and uncovered. Clean and slice your mushrooms at this time.
- Test the squash for tenderness after 40 minutes. Once tender, remove them from the oven and let cool.
- Using a fork, start scraping out the spaghetti like flesh once it has cooled enough to handle.
- Heat olive oil and butter in a 10"-12" skillet and add seasonings. Cook until aromatic
- On medium high heat, add the squash to the pan and flatten it out evenly like a pancake. Cook till toasty on one side.
- Once the squash is a bit crispy on the bottom, break up the pancake with a fork and flip it to crisp other side. This does not need to be perfect.
- Sauteé the mushrooms separately with a little butter, olive oil and seasonings.
- Add the mushrooms to the squash and toss.
- Serve the dish hot or at room temperature. Garnish with shaved Parmesan and/or fresh parsley.