• Rustic Mushroom Spaghetti Squash Sauté

    Rustic Mushroom Spaghetti Squash
    Here’s an earthy rendition of spaghetti squash sauté using mushrooms, spinach, garlic, and other good stuff.

    Rustic Mushroom Spaghetti Squash

    Rustic Mushroom Spaghetti Squash

    I begin sampling this dish way before it’s ready. The aroma of sautéing mushrooms, onions, garlic, and spinach makes my mouth water. And I certainly need to taste it while I’m salting it.

    A quick note on dairy: A reader brought to my attention that ghee (butter with the milk sold removed) is technically still dairy. So, if you’re not able to eat butter or ghee because it’s more than just the milk proteins that bother you, substitute the ghee in this recipe with more olive oil to make it completely dairy-free.

    As for the mushroom choice, I use cremini mushrooms because they’re easy to find, but feel free to use your favorite mushroom in place of it, or use a few types together.

    I personally love roasted spaghetti squash, but if you own an Instant Pot, you can get it all done in less than 10 minutes by cooking your spaghetti squash in it. And another option is to microwave the cut squash for 12 to 15 minutes.

    Rustic Mushroom Spaghetti Squash

     
     
    Posted in Egg-Free, Gluten-Free, Low-Sugar, Nut-Free, Paleo, SCD, Vegetarian  |  6 Comments
     
     

    6 Responses to Rustic Mushroom Spaghetti Squash Sauté

    1. Dana says:

      Sounds amazing – especially with the fried egg! Trying this for sure!! Thank you!

    2. Dana says:

      It was dinner last night (with egg) and it was FABULOUS! 🙂

    3. Ginger says:

      This is really really good. Even my daughter who doesn’t like mushrooms liked it. I didn’t see where the spinach is added. I’m guessing with the mushrooms?

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