TEXT MESSAGE BETWEEN HUSBAND & WIFE:
Husband: What’s for dinner?
Wife: Spaghetti squash w/ mushrooms
Husband: K. be home in 15.
After texting his wife, husband drives home with the thought of digging into a big bowl of creamy/carb dense spaghetti with mushrooms & a full glass of wine. When husband walks up to the kitchen table, he looks deflated after realizing he’s been duped AGAIN with spaghetti squash! Why does his wife always try to pull a fast one? Doesn’t she know he’s not vegetarian?
Knowing this might be the case, wife plans ahead and makes a small batch of garlic bread to compensate for the lack of carbs. Turns out husband (a carb lover who doesn’t love mushrooms) actually enjoys this Roasted Spaghetti Squash with Mushrooms recipe. Wife is satisfied with the dinner she concocted and is happy she is able get a huge bowl of vegetables into her husband’s belly. Good wives know that the key to a man’s heart is through garlic bread.
And we’re off!
Roast a spaghetti squash. It’s easy!
Now let’s enhance it. Gather your ingredients.
Golden raisins make an appearance. If you don’t like raisins, don’t use them!
Slice up the shrooms.
Get the shrooms in a pan.
Brown those shrooms! Add in crushed red pepper flakes & garlic.
Cook for a minute, then add in your golden raisins. Put the lid on!
Shred the squash. Instant spaghetti.
Chop up the herbs.
Add the herbs & Parmesan to the squash & mushroom mixture. STIR.
Put some on a plate. Add a lil extra parsley & Parm on top.
You should eat some garlic bread. You know…to balance things out.
Roasted Spaghetti Squash with Mushrooms
serves 4
- 1 medium spaghetti squash, halved
- 4 tablespoons extra virgin olive oil
- 8 oz. button mushrooms, sliced
- 1 clove garlic, minced
- red pepper flakes
- 1/4 cup golden raisins
- 1/4 cup fresh Italian parsley, roughly chopped
- 1/4 cup fresh basil, roughly chopped (about 8-10 leaves)
- 1/2 cup Parmesan cheese, freshly grated
- kosher salt & fresh cracked pepper
Preheat oven to 400F. Rub spaghetti squash halves with 1 tablespoon olive oil, sprinkle with salt & pepper and place on a baking sheet cut side up. Roast for 30 minutes, flip squash and roast for another 30 minutes, or until tender.
Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium high heat. Add the mushrooms and cook, stirring occasionally til brown, 5-6 minutes. Add a pinch of red pepper flakes and garlic, cooking for about a minute. Turn the heat off, add the golden raisins to the pan and cover with a lid.
When the spaghetti squash is done, let cool for 5 minutes. With a fork, shred the meat of the squash and place it directly into the pan of mushrooms. Add the Parmesan, parsley, basil, and remaining tablespoon of olive oil. Stir well to combine. Season with salt & pepper and serve.
