Roasted Spaghetti Squash with Mushrooms and Tomatoes
Roasted Spaghetti Squash with Mushrooms and Tomatoes
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash, medium, about 3 pounds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Roasted Vegetables
- 8 ounces cremini mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1 avocado, ripe, diced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Carefully cut the spaghetti squash in half lengthwise. Using a spoon, scoop out and discard the seeds and stringy bits. Drizzle the cut sides with 1 tablespoon of olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the squash halves cut-side down on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the spaghetti squash in the preheated oven for 30 minutes. While the squash is roasting, prepare the other vegetables.
⏱️ 30 min•🌡️ 400
- 4
In a large bowl, combine the sliced cremini mushrooms, halved cherry tomatoes, thinly sliced red onion, and minced garlic. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to ensure all vegetables are evenly coated.
⏱️ 10 min
- 5
After the spaghetti squash has roasted for 30 minutes, remove the baking sheet from the oven. Flip the squash halves cut-side up. Add the seasoned vegetable mixture to the same baking sheet, spreading them in a single layer around the squash. Return the baking sheet to the oven and continue roasting for another 20 minutes, or until the vegetables are tender and slightly caramelized, and the spaghetti squash strands can be easily scraped with a fork.
⏱️ 20 min•🌡️ 400
- 6
Remove the baking sheet from the oven. Use a fork to gently scrape the cooked spaghetti squash flesh into strands directly into the baking sheet, combining it with the roasted mushrooms, tomatoes, and onions. Toss everything together right on the pan.
⏱️ 5 min
- 7
Divide the roasted spaghetti squash mixture among four plates. Top each serving with diced avocado, a sprinkle of fresh chopped parsley, and grated Parmesan cheese, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Spaghetti Squash with Mushrooms and Tomatoes
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash, medium, about 3 pounds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Roasted Vegetables
- 8 ounces cremini mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1 avocado, ripe, diced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Carefully cut the spaghetti squash in half lengthwise. Using a spoon, scoop out and discard the seeds and stringy bits. Drizzle the cut sides with 1 tablespoon of olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the squash halves cut-side down on the prepared baking sheet.
⏱️ 5 min - 3
Roast the spaghetti squash in the preheated oven for 30 minutes. While the squash is roasting, prepare the other vegetables.
⏱️ 30 min•🌡️ 400 - 4
In a large bowl, combine the sliced cremini mushrooms, halved cherry tomatoes, thinly sliced red onion, and minced garlic. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to ensure all vegetables are evenly coated.
⏱️ 10 min - 5
After the spaghetti squash has roasted for 30 minutes, remove the baking sheet from the oven. Flip the squash halves cut-side up. Add the seasoned vegetable mixture to the same baking sheet, spreading them in a single layer around the squash. Return the baking sheet to the oven and continue roasting for another 20 minutes, or until the vegetables are tender and slightly caramelized, and the spaghetti squash strands can be easily scraped with a fork.
⏱️ 20 min•🌡️ 400 - 6
Remove the baking sheet from the oven. Use a fork to gently scrape the cooked spaghetti squash flesh into strands directly into the baking sheet, combining it with the roasted mushrooms, tomatoes, and onions. Toss everything together right on the pan.
⏱️ 5 min - 7
Divide the roasted spaghetti squash mixture among four plates. Top each serving with diced avocado, a sprinkle of fresh chopped parsley, and grated Parmesan cheese, if desired. Serve immediately.
⏱️ 5 min