Restaurants›The Front Room›Spaghetti Squash and Mushroom "Pasta" Recipe

Spaghetti Squash and Mushroom "Pasta" Recipe

Name: The Front Rooms Spaghetti Squash And Mushroom "Pasta" Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 medium Spaghetti squash; 2 cups Maitake mushrooms; 1 cup Heavy cream; 0.5 cup Parmesan cheese; 1 tsp Black pepper; to taste Salt; 2 tbs Olive oil

Inspired by The Front Room

Time1h

Serves4

Maitake mushrooms, cream, black pepper, parmesan

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Ingredients

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Method

Preparation

Cook the Spaghetti Squash

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender. Allow to cool slightly, then use a fork to scrape the flesh into strands.

Prepare the Mushrooms

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the maitake mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Season with salt and pepper.

Cooking the Sauce

Make the Cream Sauce

Add the heavy cream to the skillet with the mushrooms and bring to a simmer. Cook for about 3-5 minutes until the cream is slightly thickened. Stir in the parmesan cheese until melted and well combined.

Combine and Serve

Add the spaghetti squash strands to the skillet with the cream sauce and mushrooms. Toss gently to combine, ensuring the squash is well coated with the sauce. Adjust seasoning with additional salt and pepper to taste. Serve warm, garnished with extra parmesan if desired.