Wild mushrooms, crushed red pepper, white wine, and shaved Parmesan make Spaghetti Squash with Sautéed Spinach a crowd-pleaser.
1 (3- to 3 1/2-pound) spaghetti squash
2 tablespoons butter, cut into pieces
1 teaspoon salt, divided
2 tablespoons extra virgin olive oil
1 (8-ounce) package mixed wild mushrooms, sliced
2 large garlic cloves, minced or sliced
1/4 teaspoon dried crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
1 (12-ounce) container baby spinach
1/4 cup (1 ounce) shaved Parmesan cheese
How to Make It
Preheat oven to 375°. Cut squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Scrape inside of squash to remove spaghetti-like strands. Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.
Heat oil in a large deep skillet over medium-high heat. Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil. Add spinach and cook, stirring occasionally, 2 minutes or until wilted.
Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese.