Parmesan Roasted Spaghetti Squash with Spinach & Cremini Baby Bella Mushrooms
The scorching summer heat brings an abundant harvest of our favorite sun-loving crops. It's the perfect time of year for squash enthusiasts, as our garden is brimming with vibrant, heat-loving squash. Today, we're excited to share a delicious recipe that celebrates this seasonal bounty: Parmesan Roasted Spaghetti Squash with Spinach & Cremini Baby Bella Mushrooms. This dish combines the delicate strands of spaghetti squash with the earthy richness of mushrooms, the fresh green goodness of spinach, and the savory notes of Parmesan cheese. Join us as we transform these farm fresh ingredients into a memorable meal that captures the essence of summer.
Ingredients
- 1 medium spaghetti squash about 2 pounds
- 1 tablespoon olive oil plus additional for drizzling on squash
- 1 teaspoon sea salt
- 16 ounces sliced cremini baby bella mushrooms
- 2 cloves garlic minced
- 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 cup minced fresh parsley plus additional for serving as desired
- 3 cups fresh spinach roughly chopped
- 4 ounces freshly grated Parmesan plus additional for serving as desired
Instructions
- Preheat oven or air fryer to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
- Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon sea salt, then place cut sides down on the prepared baking sheet.
- Bake the squash until fork-tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium-high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
- Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.
Notes
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- Spaghetti Squash.
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- Cremini Baby Bella Mushrooms.
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- Parmesan Roasted Spaghetti Squash with Spinach and Cremini Baby Mushrooms.
