Mushrooms and Creamy Parmesan Spaghetti Squash
- 1 white onion, chopped
- 1 teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 4 large garlic cloves, pressed
- 1 teaspoon fresh thyme, minced
- ½ cup good white wine
- 16 ounces mixed wild mushrooms
- 4 cups baby spinach
- 4 cups cooked spaghetti squash
- 1½ cups parmesan cream sauce, recipe below
- Add the olive oil to a large skillet and let it warm. Add the garlic, sliced onions, and salt and pepper.
- Let cook until lightly golden, stirring occasionally as not to burn.
- Once slightly caramelized, deglaze the pan with white wine and let the liquid reduce 5-7 minutes.
- Once reduced, add in the mushrooms and cook until tender.
- Stir in fresh thyme.
- Add in the spinach and cover the skillet until spinach wilts slightly.
- Remove from heat.
- To serve, plate the cooked spaghetti squash, spoon the cream sauce over it and top with the mushroom mixture.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/mushrooms-and-creamy-parmesan-spaghetti-squash/
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