1 large spaghetti squash
1 lb mushrooms
2 cloves garlic, minced
3/4 cup parmesan, grated
salt and pepper
Preheat the oven to 375 degrees and PAM a baking sheet. You may think that the best/only way to bake a squash includes first halving it. If you’re using a weighty squash, and you want to avoid injury or ruining your best butcher’s blade- and I speak from experience- I suggest you do not attempt to cut the squash in half first. Instead, use a fork to poke some holes around the squash, then lay it on the baking sheet, and bake for 1 ½ hours, until the skin has browned and become soft.
Clean the mushrooms. (I used baby portobellas here, but in the past I’ve used regular button mushrooms, and they’re equally delicious.) There’s apparently some argument about how you shouldn’t expose the underside of mushrooms to water, because it affects the end result taste-wise (I guess similar to why you shouldn’t wash the insides of bell peppers?). SO use a folded paper towel to carefully wipe the dirt off the tops of the mushrooms. Then, snap off their bottoms and slice them up thinly.
PAM a skillet, and turn the burner to medium-high. Add in the garlic, the mushrooms, and then some sips of water so the mushrooms cook. When the mushrooms are done, add in a couple sips of milk. S & P. Stir. Simmer a little longer until the pan juices have reduced a little, until the mix is more of a topping than a sauce.
When the squash is done, carefully halve it and scoop out the seeds with a spoon. Pull out the flesh of the squash using a fork, and fill a medium-sized bowl with the strands. Spray in some fake butter. S & P. Add a cup of Parmesan, and mix well.
To serve, spoon some spaghetti squash onto a plate, and top with the mushroom mixture. If desired, sprinkle with a little more cheese. Last night, I served this cheesy, tangy squash with a couple mini lasagnas- recipe HERE!
spaghetti squash- $1.50
fake butter- fridge or pantry
1 spaghetti squash- 300ish
1 lb baby bella mushrooms- 110
2 cloves garlic- 8
3/4 cup parmesan- 300
1/4 cup 2% milk- 52
The total cost is $5.45. This side is surprisingly filling! As a small side, I’d say it could feed as few as 4, to as many as even 8 people. Assuming there are 4 especially hungry eaters at the table, the calorie count per person is around 200. Or you can eat it as a 2-person meal for 400 calories each!