Spaghetti squash is a delicious, nutrient-dense, low-carb, gluten-free swap for pasta and this hearty dish makes a great winter night meal. Whether your aim is more veggies or just a new go-to-recipe, this rich, savory, no-cheese, cheesy combo is amazing so give these fiber-filled noodles a try!
- 1 spaghetti squash, halved and seeded
- 4-5 tablespoons ghee
- 5-6 cloves garlic, chopped
- 2-3 tablespoons fresh thyme
- 2 cups shitake mushrooms, chopped
- 2 cups baby spinach
- 1 cup nutritional yeast
- ½ cup chopped fresh parsley
- Extra virgin olive oil for drizzling
- Sea and freshly ground pepper to taste
- Preheat oven to 375 degrees.
- Cut squash crosswise; take out seeds and spread flesh with 1-2 tablespoons of ghee, salt, and pepper and place cut side down on a baking sheet.
- Bake until easily pierced with a fork, about 40-50 minutes, and remove from oven to cool.
- Once squash can be easily handled, scrape insides into spaghetti strands with a fork and set aside.
- In a large skillet over medium heat add the rest of the ghee, garlic, and thyme. Cook for 2 minutes and then add the mushrooms. Cook until mushrooms are starting to turn golden and stir in the spinach and continue to cook until spinach is wilted.
- Add the nutritional yeast and season with salt and pepper.
- Finally, drizzle with olive oil, add most of the parsley, toss to coat and remove from heat.
- To serve, plate the squash and sprinkle with the rest of the parsley on top.