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1 Spaghetti Squash
1/4 cup Grated Parmesan Cheese (optional)
2 Garlic Cloves, finely chopped
3 Tbsp Olive Oil
6 oz Shiitake Mushrooms, sliced
A handful of Basil Leaves, finely chopped (optional)
Pepper
Sea Salt
Preheat oven to 400 degrees.
Chop tip and tail off spaghetti squash, cut in half lengthwise, and scoop seeds out of each half. Rub a tablespoon olive oil over flesh of each half. Sprinkle with sea salt and pepper. Place squash, cut-side down, on a baking sheet. Roast 35 to 50 minutes, or until tender.
In a skillet or large sauté pan, add 2 tablespoons olive oil and garlic. Cook 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown, 7-8 minutes. Turn off heat; and set aside.
Take squash out of oven and let cool to room temperature for 15 minutes. Using a fork, scrape squash into strings. Add spaghetti squash strings to skillet, turn heat to high and quickly fry with mushrooms. Sprinkle parmesan while sautéing for a minute.
Turn heat off, top with basil, if using, and season with sea salt and pepper, to taste. Serve.
