If you like spaghetti pasta and vegetables then I think you’ll like spaghetti squash. When you cook it, just like pasta, cook it al dente – a slight bite to it. You can make spaghetti squash with ingredients just like you would with pasta. I made this simple dish as a side dish or you can add your favorite protein or other vegetables. Whatever way you serve it, your spaghetti squash will taste delicious.
1/3 cup grated Parmesan cheese plus more for garnish
Parsley, chopped for garnish
Red Pepper flakes, if desired
Preheat the oven to 425. Cut the spaghetti squash in half and scrap out the seeds and stringy part of the squash. Lightly salt and pepper it and place upside down on a parchment lined baking sheet. Depending on the size of the squash, bake for anywhere from 20 – 30 minutes. Test for doneness with a fork. You should feel a little resistance and not easy or the squash may be overdone and slightly mushy.
While the squash is cooking, in a sauté pan, cook the walnuts until slightly brown. Remove and place in a bowl. In the same pan, drizzle with a little bit of oil and cook the mushrooms until they turn slightly brown. Add the onions and cook until soft and add in the garlic and cook until aromatic. Remove and place in a bowl.
In the same sauté pan, add the butter and cook on medium low until the butter begins to turn brown. To brown the butter, keep an eye on it and stir often so as not to burn the butter. Once brown, add the mushrooms, onions and garlic and stir to combine. Then add in the cream and cream cheese and stir until the cheese has melted. Add in the parmesan cheese and continue to stir until well combined and melted. Add and stir in about 1⁄4 cup of the walnuts and a few red pepper flakes. Cook until everything is thoroughly heated through.
Remove the squash from the oven and let cool to the touch. Once cooled, using a fork, scrap out the spaghetti squash from both halves and place in a bowl. Pour the brown butter mushroom cream sauce over the squash and gently using a fork and spoon stir in the mushroom cream sauce. To serve, sprinkle the remaining walnuts, parmesan cheese and parsley to garnish.
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