Spaghetti Squash with Mushrooms (Кабачок спагетти с грибами)

Posted in Entrées, Kosher Compatible, Meatless

Can you enjoy a pasta dish without getting the carb load of real pasta? Spaghetti squash offers you this healthy option. And it doesn’t take a whole lot longer to make this dish. As good as it is already on its own, spaghetti squash doesn’t come alone in this recipe. Sauteed mushrooms with onions and spices complete this dish making it both nutritious and delicious. It’s a perfect entree that make all guests at the dinner table happy, no matter if they are omnivores, vegetarians or vegans!

Ingredients

1 spaghetti squash
½ lb mushrooms
1 onion
3 tbsp vegetable oil
1 tsp salt
½ tsp ground black pepper
3 cloves garlic
1 pinch dry basil
parsley (optional)

Directions

Cut spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Place the two halves in a baking or roasting pan, cut surface down. Add water to the baking pan just enough to cover the bottom.
Bake at 400 F for 45 minutes until the squash is tender and can be easily pierced with a fork.
Wash mushrooms and cut in quarters. Chop the onion and mince the garlic.
Sauté the cut mushrooms in vegetable oil for about 4 minutes, then add the chopped onion and continue sautéing until the onions are golden brown. About a minute before the mushroom and onion mix is ready, stir in salt, pepper and basil.
Remove from heat and mix in the minced garlic. Stir well, cover, and let stand.
When the spaghetti squash is ready, use a fork to scrape out the strands.