Oven Roasted Spaghetti Squash “Pasta”

Name: Oven Roasted Spaghetti Squash “Pasta”
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 1 spaghetti squash; 1 tbsp olive oil; 2 cloves garlic; 5 Chanterelle, (or 10 Shiitake mushrooms), sliced thinly; 2 pinches sea salt; 2 tbsp parsley, fresh, minced; ¼ cup pumpkin seeds, sprouted, optional

April 22, 2022 Andrea Wyckoff

This is a very simple Oven Roasted Spaghetti Squash “Pasta” recipe with light and earthy garnishes. I love how my Instant Pot allows me to have a cooked spaghetti squash in minutes, but if I’m truthful, I really prefer the oven-roasted method. I love to make my Breakfast “N’oatmeal” Porridge recipe for breakfast the next morning when I have leftover squash!

Ingredients

spaghetti squash		1
olive oil		1 tbsp
garlic		2 cloves
Chanterelle, (or 10 Shiitake mushrooms), sliced thinly		5
sea salt		2 pinches
parsley, fresh, minced		2 tbsp
pumpkin seeds, sprouted, optional		¼ cup

Directions:

Slice spaghetti squash in half and spoon out the seeds (discard seeds).
Oven Directions: Lay spaghetti squash halves on a baking sheet and bake at 425°F for 40 to 50 minutes, or until soft. Remove from oven, let rest a few minutes, then gently “shred” the squash into “noodles” using a fork.
Instant Pot Directions: place 2 halves on the steamer rack, open side of squash facing down, add 1 cup water, and cook on high pressure for 12 minutes, then wait 5 minutes, and then carefully release steam. Let rest a few minutes, then “shred” squash into “noodles” using a fork.
Heat up a skillet over medium heat, and add in the oil, garlic, and mushrooms. Cook the mushrooms for a few minutes, then add in the squash and saute together for a few more minutes.
Garnish Oven Roasted Spaghetti Squash “Pasta” with parsley and pumpkin seeds.
Serve and enjoy!