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8
DEC

Recipe: Spaghetti Squash & Shrooms

Filed Under: Immunity,Nutrition,Recipes at 8:00 am | By: Jessica Justh, Senior Editor
mushroomsRustic and warming are two combos you gotta love for winter recipes. This month at LuckyVitamin we are honoring the mighty mushroom. They have been used for centuries to fight off the flu and keep colds at bay. Head straight for your kitchen and get ready to enjoy this comforting, hearty dish and make room for the shroom!

This vegetarian, immunity boosting meal is perfect if you’re gluten-free or just trying to avoid carbs. Spaghetti squash is a great low-cal replacement for pasta and, as a bonus, is high in fiber that helps keep you feeling fuller, longer. The free-radical fighting, mineral-rich mushrooms provide a great source of selenium. Garlic is a natural immune booster with antiseptic and anti-fungal properties. Finally, parsley contains high amounts of vitamin C and B12 to help strengthen the immune system.

 

INGREDIENTS

1 medium sized spaghetti squash

1 cup of sliced white button mushrooms

1 cups of sliced baby portabella mushrooms

2 garlic cloves, finely chopped

3 Tbsp extra virgin olive oil

1 Tbsp thyme

¼ cup chopped flat leaf parsley

1/3 cup grated parmesan cheese

salt and pepper to taste

 

DIRECTIONS

  1. Preheat the oven to 400 degrees.
  2. Slice the squash length-wise and spoon out the seeds.
  3. Place squash flesh side down on a baking sheet and bake for 45 minutes.
  4. While the squash is baking, heat oil in a skillet. Add garlic and thyme and cook for one minute. Add mushrooms and cook until soft (8 minutes).
  5. Once squash is done and cooled, use a fork to remove the squash in strands.
  6. Add squash to skillet and combine with mushroom mixture.
  7. Top with parmesan cheese and parsley.




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