This is a great substitute for pasta!
- 1 spaghetti squash
- 1 tsp basil paste *
- 2 tbsp parsley, minced, divided
- 1/4 c Parmesan cheese, grated, divided
- 1/2 tsp lemon juice
- 3 cloves of roasted garlic
- 8 oz baby bella mushrooms, diced
- 1/4 c onions, diced
- 1 tsp butter
- 1/2 tsp salt
1. In a medium skillet, melt the butter over medium heat. Add the onions, cook for 5 minutes, or until they start to become opaque. If the onions start to brown, lower the heat. Add the diced baby bella mushrooms and cook over low heat, stirring occasionally.
2. Place the spaghetti squash on a microwaveable plate. With a sharp knife, poke 5 holes into the spaghetti squash — be careful, the shell is hard to cut through raw. Starting from under the lip of the plate, wrap saran wrap from one side of the plate to the other. Repeat. Microwave for 10 minutes — the shell should become soft to the touch.
3. In a small bowl, combine the basil paste with 1 tbsp minced parsley, 1/2 tsp lemon juice, and 1 tsp grated Parmesan. Set a side.
4.Remove the spaghetti squash from the microwave — careful, the plate will be very hot. Unwrap the plate and transfer the spaghetti squash to a cutting board. Using a sharp knife, cut the spaghetti squash in half lengthwise. Using a fork, remove the center seeds — you might have to gently move the flesh away from the center to find some of the seeds. Using the same fork, starting from top to bottom, drag the fork through the flesh. The flesh should come away from the shell very easily. Repeat this motion with both halves until you reach the shell.
5. Place the spaghetti squash flesh into the skillet with the now soft onions and mushrooms. Add the pesto sauce and carefully mix with a fork. Add the salt and stir. Let the mixture cook for a few minutes over low heat, stirring occasionally.
I usually serve this with my Pork Chops with Mushrooms and Shallots and Roasted Garlic Mashed Cauliflower, but I think it would pair well with fish or shrimp
If you’d like to make this dish a meal on its own, toss in some grilled chicken or shrimp.
* If you don’t have basil paste on hand, you can mince some fresh basil leaves. I prefer basil paste because it lasts a lot longer in the fridge and the taste isn’t as strong as fresh basil.
Recipe created by Me : D !