Craving pasta, but want a lighter twist? Replace your noodles with roasted spaghetti squash topped with earthy roasted mushrooms and melted leeks.
So let me start off by saying I love pasta. It was practically in its very own food group for me growing up and I would happily slurp up a bowl of pasta several times a week right now if I could. But…I also don’t want to spend my life on the treadmill. It’s nothing you haven’t heard from me before…it’s all about balance.
There will always be room for pasta on my table and in my menus, but just not every night. So what to do when you want to dive head first into a comforting bowl of carby goodness but you’ve already hit your weekly quota? Fake it.
That’s right. Fake it. Thankfully it’s a lot easier than you think to pull one over on your pasta-loving tastebuds. Spiralizers have not only made zoodles (zucchini noodles) a thing, but plunk a sweet potato or carrot in there and you’ll have veggie noodles so orange you’ll make Carrot Top jealous. Don’t have a spiralizer? No problem. For today’s recipe a sharp knife and a fork are all you’ll need to achieve a tasty pasta-esque dish.
Roast a spaghetti squash until tender, then drag your fork through the flesh and you’re left with these wonderful little strands that can serve as a base to almost anything you would serve with pasta. Today I’m tossing roasted mushrooms and melted leeks into into the squash along with a sprinkle of fresh thyme, lemon zest and a handful of parmesan cheese.
This dish is earthy, hearty and rich in flavor. It can serve as a vegetarian main dish on its own, or pair it with grilled fish or chicken for a tasty side. It satisfies this pasta-loving girl’s cravings and the lighter spin is ideal now that warmer weather is here to stay. Enjoy!
- 2 Tbsp extra virigin olive oil divided
- 1 large spaghetti squash about 2 1/2 lbs
- 8 oz mixed mushrooms oyster, cremini, shiitake, sliced into 1 inch pieces
- 2 Tbsp unsalted butter
- 2 large leeks white and pale green parts only, sliced thinly into half moons and rinsed well (about 1 1/2 cups)
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 1/4 parmesan cheese + for garnish
- 1/2 tsp lemon zest
- 1 tsp fresh thyme minced
- Kosher salt and pepper
Preheat the oven to 400 degrees and line a sheet tray with nonstick aluminum foil.
Trim the ends from the squash and cut in half lengthwise. Scoop out the seeds and pulp and discard. Drizzle with one tablespoon olive oil and place cut side down on the tray.
Roast for about 30 mins or until the squash is tender and can be easily pierced with a knife.
Cool slightly and use a fork to shred the squash into spaghetti strands. Set aside.
On a separate sheet tray lined with nonstick aluminum foil, toss the mushrooms with the remaining olive oil and sprinkle with kosher salt.
Roast for about 15 mins or until the mushrooms are browned and a little crispy.
While the squash and mushrooms are roasting, heat the butter in a large saute pan until melted.
Add the leeks and cook over medium/high heat until golden and tender. Add the garlic and saute for 2 more mins.
Add the wine and cook for 2 mins. Add the squash, parmesan cheese, lemon zest and thyme and toss together. Season to taste with kosher salt and pepper.
To serve, top the spaghetti squash with the roasted mushrooms and a sprinkle of parmesan cheese.