Meatless Monday: Spaghetti squash with tomato-mushroom sauce
How about a surprise for a Meatless Monday dinner? Spaghetti squash with tomato-mushroom sauce is a fun, delightful dish that might surprise you with its texture!
If you've never had spaghetti squash, you might be surprised by this recipe. After it's cooked and scraped out of its shell, spaghetti squash looks almost identical to traditional spaghetti, hence the name. What a fun — and delicious — surprise!
This is an easy, meatless meal that is filling and nutritious. Spaghetti squash is a fall/winter vegetable, so try it while it's in season!
Spaghetti squash with tomato-mushroom sauce recipe
- 1 large spaghetti squash, cut in half vertically
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons olive oil
- 2 cups prepared tomato sauce
- 1/3 cup sliced mushrooms
- 1/3 cup grated Parmesan cheese for garnish
- Preheat your oven to 450 degrees F.
- Place the squash in the microwave and cook for about 3-4 minutes to soften it. Remove from the microwave and cut in half, vertically. You'll want to use a very sharp, large kitchen knife, as the squash will be a bit hard to cut.
- Scoop out the seeds and discard (you could toast salted seeds to snack, if you'd like).
- Line a baking sheet with aluminum foil.
- Drizzle the olive oil on the cut side of the squash, and season with the salt and pepper. Place the squash, cut side down, on the baking sheet and cook for 40-50 minutes.
- Remove and allow it to cool to the touch, about 5-10 minutes.
- Meanwhile, add the mushroom slices to the tomato sauce and simmer until warmed through.
- When the squash is cool to the touch, stand each half up vertically, and use a fork to scrape the insides in a downward motion. The flesh will fall out like strands of spaghetti.
- Serve on individual plates, topped with the pasta sauce and garnished with the grated Parmesan cheese.