| Preparation time | 10 min |
| Cooking Time | 50 min |
| Ready In | 1 h |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
1 spaghetti squash (about 3.25 pounds)1/4 cup extra virgin olive oil, plus more for drizzlingsalt & freshly cracked black pepper1/2 pound shiitake mushrooms, stems removed, cleaned & sliced6 garlic cloves, thinly slicedred pepper flakes1 pound cherry tomatoes, halved2 big handfuls of baby spinach leaves1/2 cup basil leaves, torn or cut into smaller piecesgrated Parmesan or Pecorino Romano cheese
Directions
- Preheat oven to 375 degrees F and line a large baking sheet pan with parchment or a Silpat.
- Cut the squash in half lengthwise and remove the seeds. Rub the inside with olive oil and season with salt & pepper.Â
- Arrange, cut side down, on the prepared sheet pan and bake for 30-45 minutes, or until tender. Remove from oven.
- Flip the squash over and set aside until cool enough to handle.
- Meanwhile, heat the 1/4 cup olive oil in a large saucepan over medium heat. Add the mushrooms and sauce until caramelized and tender. Add the garlic and red pepper flakes and sauce until fragrant.Â
- Add the tomatoes, and salt & pepper to taste. Cook the tomatoes, stirring, until they begin to lose their shape.
- Stir in the spinach and sauce until wilted. Add the basil and remove from heat.
- Using a fork, pull the strands of the spaghetti squash crosswise (the short way) away from the peel. Place strands into a serving bowl and add the sauce. Add the cheese. Season again with salt & pepper, as needed.