I really like having my cake and eating it, too... or in this case - pasta.
Since my husband and I have been sticking to more of a low carb lifestyle, and since I really love all the fun things that can be done with pasta dishes, I created this healthy little 'pasta' dinner with spaghetti squash so that I don't have to miss out on all the fun, and neither do you!
If you want to make this dish into a keto pasta dinner, just add some prosciutto, shaved ham, or bacon bits. You can even throw in a little Italian sausage to really up the ante! However, if vegetarian is more your style, just cook it up as it is and leave the meat out. This vegetarian pasta dinner has enough flavor to really stand on its own.
Of course, this recipe works well with regular angel hair pasta, too. If you are going that route, just skip over all the spaghetti squash references and substitute with the pasta cooked according to the instructions on the box.
You can't go wrong either way!
and Macros Per Serving:
Total Time: 1 Hour
(Prep: 15 Minutes / Cook: 45 Minutes)
- 1 spaghetti squash
- 4 tablespoons black truffle olive oil, divided
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 2 cups mixed mushrooms, such as maitake, trumpet, and portobello, torn into 1-inch pieces
- salt and pepper
- 5 oz fresh baby spinach
- 1 tablespoon sage leaves, finely chopped
- 1 tablespoon thyme leaves, finely chopped
- grated parmesan cheese, for serving
When sautéing the squash after it has baked, don't be afraid of it turning to mush like what would happen with regular pasta; this won't happen easily with the squash. Just keep adding water and oil until you get the doneness you want, and salt it liberally. I find that the longer it fries and the more water and oil I add, the more 'al dente' the texture. Take your time to find the right balance, it is well worth the effort!
Preheat oven to 400F.
Cut the squash in half lengthwise. Carefully remove the seeds and pulp, discard. Place halves, cut side up, on a baking sheet lined with parchment paper and brush with olive oil. Bake in preheated oven for 35-40 minutes (longer if you want softer 'pasta').
While the squash is baking, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion and cook for about a minute until sizzling. Next, throw in the garlic and heat for another minute, stirring continuously to prevent charring. Add the mushrooms to the skillet and season with salt and pepper. Stir occasionally for 5-8 minutes or until the mushrooms have given up their juices and are beginning to brown. Scrape into a bowl and set aside.
Using the same skillet, heat the 3rd tablespoon olive oil. Reduce the heat to medium and add the spinach. Toss frequently in the skillet until wilted, about a minute. Transfer to the bowl with the mushrooms and allow to cool slightly.
When the squash is ready, remove it from the oven. Hold onto it with hot pads because it will be hot! Using a fork, carefully scrape the ‘meat’ out of the shells and into the skillet. It should resemble spaghetti. Increase heat to medium high, add water and more olive oil. Toss to combine, then cover and simmer for about 10 minutes (longer for softer 'pasta'). Add more water and oil as needed and season with as much salt as you like until it tastes the way you want. Remember, little additions at a time. You can always add it in, but you can't take it out once it's in!
Remove the 'pasta' from the heat and add it to the mushroom and spinach mixture. Toss everything together along with the sage and thyme. Serve with grated parmesan cheese sprinkled on top and, if desired, a drizzle of the truffle olive oil.