A great dish to serve with meatballs, garlic bread, and a fresh salad.
- 1 spaghetti squash, cut in half and de-seeded
- 1 8 oz package of mini portobello mushrooms, rinsed and chopped
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 heaping tablespoon of freshly grated Parmesan cheese
- Few sprigs of fresh thyme, stems removed and chopped
- 1/2 leek, sliced into thin pieces
- sea salt and freshly ground pepper to taste
- butter for frying
- Preheat oven to 350°. While oven is preheating, prep your squash, then lay face down on a slightly oiled pan. Put in the oven to cook for about 45 minutes or until a fork can be inserted easily.
- When you have about 20 minutes left of cooking for the squash, start your sauce. Melt about a tablespoon of butter in a medium sized pan.
- Add leeks and cook for a few minutes on low, or until slightly wilted.
- Add mushrooms and mix so the leeks aren’t at the bottom. Let sit without stirring for about 7 minutes. You will start to see juice forming at the bottom of the pan. If this doesn’t happen, put a cover on until it does.
- Add garlic and thyme and stir slightly. Cook for a few minutes to allow the garlic and thyme to build it’s flavor in the dish.
- Add your cream and milk and stir. Let sit to boil and thicken.
- Sprinkle in the cheese and allow to melt. Cook until you reach desired consistency and flavor. Should only be about five more minutes. Salt and pepper to taste, if needed.
- When the squash is done, remove from oven. Take a fork and start scraping out the squash into a bowl. It should be forming little spaghetti-like strands. Be careful, it’s hot!
- You can serve the spaghetti topped with the sauce, or leave it on the side, whatever your family prefers.
Serves a family of 6