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Needing pasta, however need a lighter wind? Supplant your noodles with cooked spaghetti squash finished off with hearty broiled mushrooms and softened leeks.
So let me get going by saying I love pasta. It was essentially in its own personal nutrition type for me growing up and I would joyfully guzzle up a bowl of pasta a few times each week at this moment on the off chance that I could. Be that as it may, I additionally don’t have any desire to go through my time on earth on the treadmill. It’s nothing you haven’t heard from me previously… it’s about balance.
There will consistently be space for pasta on my table and in my menus, yet few out of every odd evening. So what to would when you like to make a plunge into a consoling bowl of carby goodness yet you’ve effectively hit your week by week quantity? Counterfeit it.
Truth be told. Counterfeit it. Fortunately it’s significantly simpler than you might suspect to pull one over on your pasta-cherishing tastebuds. Spiralizers have made zoodles (zucchini noodles) a thing, however plunk a yam or carrot in there and you’ll have veggie noodles so orange you’ll make Carrot Top desirous. Try not to have a spiralizer? Forget about it. For the present formula a sharp blade and a fork are everything you’ll have to accomplish a delectable pasta-esque dish.
Ingredients
- 2 Tbsp extra virigin olive oil divided
- 1 large spaghetti squash about 2 1/2 lbs
- 8 oz mixed mushrooms oyster, cremini, shiitake, sliced into 1 inch pieces
- 2 Tbsp unsalted butter
- 2 large leeks white and pale green parts only, sliced thinly into half moons and rinsed well (about 1 1/2 cups)
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 1/4 parmesan cheese + for garnish
- 1/2 tsp lemon zest
- 1 tsp fresh thyme minced
- Kosher salt and pepper
Instructions
- Preheat the oven to 400 degrees and line a sheet tray with nonstick aluminum foil.
- Trim the ends from the squash and cut in half lengthwise. Scoop out the seeds and pulp and discard. Drizzle with one tablespoon olive oil and place cut side down on the tray.
- Roast for about 30 mins or until the squash is tender and can be easily pierced with a knife.
- Cool slightly and use a fork to shred the squash into spaghetti strands. Set aside.
- On a separate sheet tray lined with nonstick aluminum foil, toss the mushrooms with the remaining olive oil and sprinkle with kosher salt.
- Roast for about 15 mins or until the mushrooms are browned and a little crispy.
- While the squash and mushrooms are roasting, heat the butter in a large saute pan until melted.
- Add the leeks and cook over medium/high heat until golden and tender. Add the garlic and saute for 2 more mins.
- Add the wine and cook for 2 mins. Add the squash, parmesan cheese, lemon zest and thyme and toss together. Season to taste with kosher salt and pepper.
- To serve, top the spaghetti squash with the roasted mushrooms and a sprinkle of parmesan cheese.
