Description
This spaghetti squash pasta with spinach and mushrooms is a comforting, well-balanced dish that brings together classic spaghetti and tender squash strands for a light, colorful, and flavorful meal.
Ingredients
Scale
- 1 spaghetti squash
- 200 g mushrooms
- 200 g fresh spinach
- 1 handful flat-leaf parsley
- A few sprigs of fresh thyme
- 2 garlic cloves
- 100 g Parmesan cheese
- 3 tbsp olive oil
- Salt and black pepper
- 400 g spaghetti
- Coarse salt
Instructions
- Preheat your oven to 180°C (350°F).
- Slice the squash lengthwise and scoop out the seeds.
- Brush the inside with two-thirds of the olive oil and sprinkle with coarse salt.
- Place cut-side up on a baking tray and roast for 25 minutes.
- Let rest for 15 minutes so the flesh becomes easier to shred.
- Using a fork, pull the flesh into long, spaghetti-like strands.
- Mince the garlic, quarter the mushrooms, roughly chop the spinach, and finely chop the parsley.
- Remove thyme leaves from the stems.
- Grate the Parmesan.
- Boil a pot of salted water.
- Cook the pasta following the package instructions, then drain.
- Heat the remaining olive oil in a pan.
- Sauté the mushrooms for 6 minutes until lightly golden.
- Add garlic, thyme, salt, and pepper.
- Stir in the spinach and cook for 2 minutes until just wilted.
- Add the shredded spaghetti squash to the pan.
- Toss with the vegetables, then mix in the cooked spaghetti.
- Warm everything for 2 minutes to blend the flavors.
- Plate the pasta.
- Top with parsley and plenty of freshly grated Parmesan.
- Enjoy while hot and fragrant.
- Prep Time: 20 min
- Cook Time: 35
- Category: main dish
- Cuisine: Fall cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal