Garlic Mushroom Spaghetti Squash
Spaghetti squash – the noodle impostor, starchy winter vegetable that we all love or love to hate. One half of a spaghetti squash is equal to roughly 80 calories (ish), low fat, low sodium – considerably LOW EVERYTHING, except nutrient density, vitamins and minerals. 
Although the ‘double S’ doesn’t contain a massive amount of any one nutrient, it’s packing many of them – just in lower doses. So in a nut shell, SS is next to perfecto. Bake with it, casserole it, use it as noodles, eat it plain – you name it. This bad boy gets a ton of it’s flavour from the toasted sesame oil and the mushrooms. The relationships between the two is AMAZING. Move over rib cage clinging, over processed pasta – the healthier, hip loving, easier to digest “Double S” is moving in:
- 1 spaghetti squash
- 3 cups crimini mushrooms sliced thin
- 5-7 cloves of garlic (pending on your love for it)
- 1/2 cup of fresh diced parsley
- 1/2 cup of fresh diced basil
- 1.5 tbs of sesame oil
- 1 tbs of water
- 4 cracks of rock salt
- 1/2 tsp of pepper
- 2-3 tbs of real parmesan cheese (optional)
- 1/2 tbs of apple cider vinegar
- Crank the music! (being in the mood for cooking and loving it is SO important)
- Cut your squash in half, scrape out seeds and bake in the oven at 400 degrees face up on a baking sheet for 1 hr.
- Dice your garlic and place in a pan with the sesame oil, salt and pepper and mushrooms. Add water (to help steam fry). Cook on medium to high heat (with the lid), stirring occasionally until mushrooms are softened.
- Scrape the spaghetti squash from the shell into a large bowl. Toss with mushroom mixture, vinegar, herbs (reserve a small amount for the top) Parmesan cheese and top with remaining basil and parsley (option to always add a touch of Parmesan on the top).
- Place into your baking machine @ 375 for 15-20 min.
- ENJOY!
- Obviously a side dish - but i haven't been opposed to crushing an entire bowl full as a main.
