Photo: Laurie Black; Styling: Chelsea Fuss
Prep Time
18 Mins
Cook Time
40 Mins
Yield
Makes 6 to 8 servings

Wild mushrooms, crushed red pepper, white wine, and shaved Parmesan make Spaghetti Squash with Sautéed Spinach a crowd-pleaser.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese.

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