Roasted Spaghetti Squash with Mushrooms, Spinach and Parmesan
- 1 medium spaghetti squash (about 2 pounds)
- 1 tablespoon olive oil, plus additional for drizzling on squash
- 1 teaspoon kosher salt, divided
- 16 ounces sliced cremini, shitake and white button mushrooms
- 2 cloves garlic, minced
- 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 cup minced fresh parsley, plus additional for serving as desired
- 3 cups fresh spinach, roughly chopped
- 4 ounces freshly grated Parmesan, plus additional for serving as desired
Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet. Bake the squash until fork tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.