Spaghetti Squash with Mushrooms and Gruyere Cheese
1 medium-sized spaghetti squash
2 Tbs extra virgin olive oil
2 cups of button mushrooms, chopped
2 garlic cloves, minced
1 handful of flat leaf parsley, chopped
½ cup Gruyere cheese, grated and shaved
Salt and pepper to taste
This is how you make it:
Slice the spaghetti squash lengthwise in half. Scoop out the seeds. Place each half, flesh side down, on a microwaveable plate. Microwave for about 8-10 minutes, or until the squash is tender.
The squash will be very hot so let it cool for around 5 minutes before you start scraping out the flesh with a fork. You’ll notice immediately that the strands look just like spaghetti.
While the squash is cooking, add the olive oil and garlic to a large pan over high heat and cook for about 2 minutes. Add the mushrooms to the pan and cook for about 6-7 minutes, or until dark and tender.
Lower the heat to medium and add the spaghetti squash to the pan of cooked mushrooms. Add the grated Gruyere and let it melt into the mixture.
Turn the heat off, spoon out into bowls, and add parsley and shaved Gruyere to top each dish.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.