Roasted Spaghetti Squash with Mushrooms & Thyme

This is a quick and easy recipe when you want something warm and satisfying for dinner. Just mushrooms sauteed in a little olive oil and butter served over a warm bed of roasted spaghetti squash topped with Asiago cheese and fresh thyme. ~Audrey

Ingredients:

1 spaghetti squash

1-1/2 cup vegetable broth

2 sprigs rosemary

2 sprigs thyme

2 sage leaves

4-5 cloves garlic

15-20 crimini mushrooms, cleaned and sliced
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 teaspoon thyme leaves
grated Asiago or Parmesan cheese
salt and pepper to taste
fresh grated nutmeg, optional

Preheat oven to 375 degrees.

Tip before roasting your spaghetti squash

I like to heat my spaghetti squash in the microwave for about 4-5 minutes before I attempt to cut it in half.  This softens it enough to cut easily.  Make sure you pierce the squash 4-5 times with a sharp knife before placing in the microwave. Then, cut off the ends, and cut in half. Scoop out the seeds and set aside. You can simply roast spaghetti squash in water, but I like lots of flavor so I use vegetable broth and add in garlic cloves and fresh herbs like sage and rosemary...talk about making your house smell good!     

In a baking dish, add vegetable broth, sage, rosemary and thyme-yes, just like the song (sans parsley) and garlic cloves. Place spaghetti squash cut side down and roast 30-40 minutes. 

You'll know it's done when it's tender and shreds apart like spaghetti strands. Let cool for a few minutes before handling. Using a fork, scrape out squash from one half and place in a large bowl. Save the other half for the other recipe I posted.....Roasted Spaghetti Squash Salad with Carrots, 
Red Cabbage, Peas & Feta.

In a Julia Child fashion, saute mushrooms in olive oil, butter and garlic in a large pan. (this means don't crowd the mushrooms...or they won't brown). Season with salt and pepper to taste. I like to grate in a little nutmeg at this point.

Then, simply serve over a warm bed of roasted spaghetti squash and top with Asiago cheese and fresh thyme.

Serves 2-4