Update: I added my recipe techniques for simple spaghetti squash below. You can make this completely dairy-free by substituting olive oil for butter and eliminating the Parmesan.And, feel free to add a fried egg on top, or other protein.
Servings: 3servings
Calories: 201kcal
Author: Erica Kerwien
Ingredients
Medium-size spaghetti squashabout 2 pounds (1 kg)
1tablespoonunsalted butter or ghee
2tablespoonsolive oil
1/2cupyellow onionpeeled and finely chopped
16ouncescremini mushrooms, chopped into bite-size pieces
Preheat your oven to 400°F (200°C, or gas mark 6).
Cut spaghetti squash in half, either way, and place each open side down on a baking sheet lined with parchment paper or a non-stick mat. Bake the squash for 20 minutes, or until a fork can be inserted in the skin.
While squash is baking, preheat a large skillet over medium heat. Add 1 tablespoon of olive oil and the butter to the skillet.
Once the butter is melted, add the onions and sauté them until just tender, about 5 minutes.
Add the mushrooms to the skillet, and sauté them for about 7 minutes, or until they begin to release moisture and brown.
Add the garlic and cook for another minute or so.
Add salt and pepper to taste.
Add the spinach and cook for a minute or so, just to soften it.
Cool the squash, and take out the seeds and discard.
Scoop out the spaghetti squash and place it in the skillet with the mushroom mixture. Add the other tablespoon of olive oil and sauté everything for a few minutes to blend the flavors and ingredients. Add more salt if needed.
Serve hot or warm, and top with shaved Parmesan (optional). Store leftovers in the refrigerator for a few days.