Wednesday, January 6, 2016

Spaghetti Squash with Mushrooms and Zucchini

I haven't updated in a long time, but I wanted to restart this blog. I have been cooking a lot more and have many new recipes. Please me comment with any recipes you think I should try out.

This year I tried out one of those food services that send you all the ingredients for a recipe (HelloFresh). They were interesting. Often times I have found the seasoning to be lacking, but the concept is great. This particular recipe was great the way it was made. I might have added more Parmesan cheese because more cheese is always good.


  • 1 spaghetti squash
  • 1 zucchini, medium
  • 4 oz button mushrooms
  • 1 bunch oregano (you really  need 3/4 of this)
  • 1/4 cup Parmesan cheese, shredded
  • 1 can coconut milk
  • Olive oil
  1. Preheat oven to 400 degrees.
  2. Halve the spaghetti squash, lengthwise. This is difficult so be careful! Then scoop out the seeds. 
  3. Drizzle the flesh with olive oil and season with salt and pepper. 
  4. Place the halves flesh side down on a lightly oiled pan and bake in the oven for 30-40 minutes. It should be ready when the flesh is tender.
  5. Halve the zucchini lengthwise, then thinly slice. Thinly slice the mushrooms and roughly shop the oregano leaves (discard the stems).
  6. Heat some olive oil in a large pan over medium-high heat. Add the mushrooms and cook for 4-5 minutes, until golden brown. Be sure to toss to make sure nothing gets burned. 
  7. Then add the zucchini, half the oregano, and a drizzle of olive oil. Cook for 4-5 minutes, until softened. Season with salt and pepper. 
  8. Add the coconut milk and bring to a simmer over medium-low heat. Turn off heat. 
  9. Once the spaghetti squash is cooked, allow it to slightly cool. Then scoop the flesh into the coconut milk mixture. Careful to not break through the shells because you will be using them to serve the mixture.  
  10. Add the Parmesan cheese to the coconut milk mixture and combine thoroughly. Season with salt and pepper. 
  11. Scoop the mixture into the squash shells. Garnish with remaining oregano and more cheese if you would like. Serve and enjoy!


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