It’s squash season! Though I’ve been having a ball with butternut squash along with everyone else (the proof is in this soup), I’ve also been enjoying some quality time with our beloved spaghetti squash.
I truly admire people who can successfully do that whole low-carb diet thing. Any carb-less day in my world ends with me squatting into a dark corner in my kitchen and bingeing on buttered toast. I just can’t. My husband is the same; there is actually a photo of him somewhere as a small child gnawing on a baguette in his underpants.
If you snuck into my kitchen on a lazy Sunday afternoon, you’d see that nothing has changed.
Despite my love for carbs, I’m great with that whole moderation thing and I keep’em to a healthy limit. I’m lucky enough to *lovelovelove* vegetables and the fact that there are so many ways to get creative with them is huge for me — because I get bored quickly.
The last time I played around with spaghetti squash, I ended up with this swoon-worthy Tex Mex Spaghetti Squash. Imagine eating nacho toppings out of a bowl… minus the self-loathing.
This time around, I changed things up and brought some Italian flare to the squash by stirring in some pesto + tomato sauce. The addition of baby bella mushrooms brings a heartiness that makes half of the spaghetti squash to be a full meal itself. Feel free to add in some roasted red peppers or eggplant — do your thing.
Oh yeah, and sprinkle some mozzarella on there, will ya? Everyone deserves some melty goodness in their lives.
Easy Pesto + Mushroom Stuffed Spaghetti Squash
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Pesto + Mushroom Stuffed Spaghetti Squash
- lbs spaghetti squash approx. 2.5
- 3 tbsp olive oil divided
- 2 cloves garlic minced
- 1/4 cup diced red onion
- 5.5 oz baby bella mushrooms sliced
- 1/4 cup pesto
- 1/4 cup tomato sauce
- 1/4 cup shredded parmesan or pecorino romano
- Kosher salt and cracked black pepper to taste
- Shredded mozzarella
- Fresh basil
Cooking the squash:
Preheat oven to 375 degrees F.
Lightly oil a baking sheet.
Carefully slice the squash in half lengthwise and scrape out the seeds.
Drizzle each half with 1 tbsp olive oil and season with kosher salt and pepper, to taste.
Place squash, open-side down, onto the prepared baking dish.
Roast in the oven until tender, about 30 minutes. (While the squash roasts, you can prepare the filling to save time.)
Remove squash from oven and let rest until cool enough to handle, or handle it while wearing oven mitts.
Scrape the flesh with a fork to create strands.
Heat 1 tbsp olive oil in a skillet.
add the garlic and onions and simmer until garlic is fragrant, approx. 2 minutes. Stir often to prevent the garlic from browning.
Add the mushrooms and cook until tender, stirring occasionally.
Dump the spaghetti squash strands into the skillet.
Add the pesto, tomato sauce and shredded parm.
Stir to coat the squash.
Season with salt and pepper to taste.
Evenly redistribute the squash mixture into each squash bowl.
If topping with mozzarella, do so, and give the squash broil until mozzarella melts (see notes).
Garnish with fresh basil and serve.