Recipe 33 - 😋🍴In the mood for some creamy cheesy goodness? You definitely will want to check out this spaghetti squash recipe.

You actually do NOT have to use spaghetti squash in this – it will work with just about any veggie “noodle.” Most grocery stores carry a wide variety of spiralized veggies now, which can cut down prep time significantly.

✅ Serve this with a big side salad and you’ll get almost all your veggies for the day in one meal. Yum!

What You'll Need

Makes 4 servings

  • 1-2 medium spaghetti squash (or 2 cups cooked spaghetti squash or other veggie noodles)
  • 2 tbsp olive oil
  • salt and pepper
  • 1 small white onion, diced
  • 2 cloves garlic
  • ½ tsp oregano
  • ½  tsp thyme
  • 8 oz (225 grams) portobello, shiitake or button mushrooms, sliced
  • 4 handfuls baby spinach, torn into small pieces
  • 4 oz (115 grams) goat cheese, broken into chunks
  • 2 tbsp lemon juice

What To Do

PREPARE THE SPAGHETTI SQUASH: Preheat the oven to 450º and line a baking sheet with parchment paper. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with 1 tbsp olive oil and season well with salt and pepper.

Place the squash cut-side down on the sheets and roast for 30-40 minutes (length depends on moisture level and size of squash). Remove from the oven and let cool.

TO  PREPARE:  While the spaghetti squash cools, heat 1 tbsp olive oil in a medium skillet over medium heat.

Add onion and garlic to the pan and saute 2-3 minutes.  Stir in the spices and continue cooking for another 2-3 minutes, until the onions are soft and translucent. Add the mushrooms and continue to cook until they reach the desired tenderness. Stir in the baby spinach 1 handful at a time, and cook until wilted.

Reduce heat to low and add goat cheese and continue to cook until creamy. Stir in lemon juice and taste. Add salt and pepper as desired.

Scrape the spaghetti squash with a fork to loosen the “spaghetti” and place on plates. Serve the mushrooms over the squash.

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