There is something so perfect about tomatoes and mushrooms and fresh herbs in a Summer spaghetti dish. 💖 I mean seriously perfect. This dish is elevated even further to perfection, because it uses spaghetti squash instead of regular noodles (but you can always sub them out if you're really craving carbs or saved up your Yellow containers). But the shaved cheese and colorful presentation screams fine dining to me - and so do my taste buds! 🤤
1 medium spaghetti squash (about 3 lbs.)
1 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
½ cup sliced mushrooms
½ cup white wine
½ cup cherry tomatoes, cut into halves
4 fresh basil leaves, finely chopped
3 Tbsp. shredded Parmesan cheese
Chopped parsley (for garnish; optional)
Preheat oven to 350° F.
Place squash on parchment-lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 40 to 50 minutes, or until tender. Cool for 20 to 30 minutes.
While the squash cooks, heat oil in medium saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 5 minutes, or until translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid.
Add wine, cherry tomatoes, and basil; cook, stirring frequently, for 3 to 5 minutes, or until soft. Set aside.
Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles.
Evenly divide squash between three bowls. Evenly top with onion mixture, cheese, and parsley (if desired).
Portion Fix Containers: 3 Green, ½ Yellow, ½ Blue, 1 tsp.
2B Mindset Plate: A great veggie and accessory as part of lunch or dinner.
Recipe and photo from Beachbody's blog here.