Looking for a low-carb alternative to pasta? Welcome to an easy recipe that is vegetarian, gluten-free, and absolutely delicious. Even kids will enjoy this healthy spaghetti substitute with Italian seasoning and essential oil.
Garlic and Mushroom Spaghetti Squash
- 2 lbs. spaghetti squash
- 2–3 Tbsp. olive oil
- 2 cups button mushrooms*
- 2 cloves garlic, minced
- 1/4 cup parmesan cheese
- Italian seasoning (to taste)
- Fresh parsley (optional)
- Salt and pepper (to taste)
- 1–2 drops thyme essential oil
- Cut the spaghetti squash in half lengthwise, and scoop out the seeds.
- Drizzle a little olive oil over the inside of the squash, and sprinkle with salt.
- Place the squash upside down on a baking sheet, and bake at 400°F for 45–50 minutes, or until softened and cooked throughout.
- Using a fork, pull the spaghetti squash from the shell, separating it into noodle-like strands.
- In a large skillet, add 2 Tbs. olive oil, garlic, and mushrooms. Cook over medium-high heat until the mushrooms are golden brown.
- In a small bowl, combine 1 Tbsp. olive oil with thyme essential oil. Add spaghetti squash and thyme mixture to the skillet, and sauté quickly.
- Sprinkle in the parmesan cheese, salt, pepper, and Italian seasoning. Sauté for about a minute more, or until the cheese is melted.
- Top with fresh parsley and more parmesan cheese, and serve hot.
*If you’re not a fan of mushrooms, you can easily remove them, or swap them out for some meat.