Guest Post: Roasted Spaghetti Squash with Garlic and Thyme Mushrooms
We have a guest in the kitchen! We’re excited to have Jenny of The Brunette Baker back on the blog, sharing a impressive and delicious dinner idea!
Roasted Spaghetti Squash with Garlic and Thyme Mushrooms
- 1 spaghetti squash – about 2½ pounds
- 4 tablespoons olive oil
- 3 tablespoons salted butter
- 1 small onion, finely chopped
- 1 punnet button mushrooms, cut into 1-inch slices
- 4 cloves garlic, minced
- 3 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 1 teaspoon chopped parsley
- ½ cup grated Parmesan cheese
- Preheat oven to 400 degrees F. Line a baking tray with aluminum foil.
- Using a sharp knife, cut spaghetti squash length-wise. Scoop out seeds and pulp. Coat with olive oil and place cut side down onto baking sheet. Bake 40-45 minutes. Squash is done when skin is easily pierced with a fork or knife.
- While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms. Reduce heat to medium and sauté for 5 minutes or until tender. Add garlic and thyme and continue cooking for 3-4 more minutes. Generously season with salt and pepper.
- Once tender, remove squash from the oven, turn over and allow to slightly cool. Gently rake spaghetti squash with a fork and transfer to the skillet with mushrooms. Add Parmesan cheese and chopped parsley. Gently toss and season to taste. Garnish with extra Parmesan cheese and chopped fresh thyme, if desired. Serve while hot.
Dinner doesn’t have to be boring! With this tasty dish you can make a dinner that any top chef would enjoy eating!