This recipe turned out to be delicious and a hit with the family. The key to success is using fresh ingredient. Although I did not have a lot of experience making Spaghetti Squash, I decided to give it a try because I was looking for something a little more healthy than pasta. My son absolutely loves pasta of any kind, so I was a little worried at how he would react to eating Spaghetti Squash. It turned out that he could not get enough of it. It was a big hit!
- 1 2-3 pound spaghetti squash
- 1 lb fresh spinach
- 2 teaspoons sun-dried tomatoes
- 1 cup fresh mushrooms
- 1/2 sweet onion, chopped
- 1 clove garlic, grated
- 4 tablespoons butter
- Olive oil
- Kosher salt
Pierce the butternut squash with a fork and cook either in the microwave on high for 5 to 6 minutes per pound, or roast in the oven whole for 30 to 40 minutes per pound (or until tender).
You may find that the skin of the butternut squash is thick and difficult to cut. So I just cook the whole squash and then remove the seeds after cooking. I personally used the microwave and it worked great.
While the squash is still tender, cut in half and remove the seeds.
Place shredded spaghetti squash in a large pasta bowl.
Preheat a large skillet. Drizzle with olive oil, add onions, mushrooms and a little kosher salt. Sauté until softened.
Add garlic and wilt in spinach. Then add a little more kosher salt and the sun-dried tomatoes.
Melt in butter and add vegetables to squash.
Serve with fresh bread.