As I’ve said before, I love to eat…so much so that I often find myself miserable at the end of a meal because I got too excited about everything in front of my eyes and ate like a ravenous animal. One reason I love tonight’s recipe is because it allows for me to scarf down as much as I want and not feel miserably full afterwards.
This dish felt like the only thing right for this evening’s perfect weather — not too cold, not too hot. I’m going to call it Shiitake Mushroom Tomato Spaghetti Squash Pasta. Forgive the not-so-accurate measurements because some of this dish requires tossing in a little of this and that until it’s just right for you. We tried to stay in Spring-theme and paired the pasta with a blueberry + strawberry + cherry salad and blood orange Italian soda. It was a wise decision.
Makes about 4 servings
- 1 Spaghetti Squash
- 6 Roma Tomatoes
- 1 Generous Handful of Shiitake Mushrooms
- 1/2 Medium White Onion
- 3 Cloves Garlic
- 1 Tsp. Crushed Red Pepper Flakes
- 1/2 Cup Basil Leaves
- 1/4 Cup Italian Parsley
- 1 Tbsp. Thyme
- 2 Tbsp. Olive Oil (Always feel free to use more Olive Oil)
- Salt to taste
- White Pepper to taste
- Dollop of Honey
- Grated Parmesan Cheese (Top things off!)
Pre-heat your oven 375 degrees and lightly coat a cookie sheet in olive oil and salt. Slice the spaghetti squash in half, and spoon out the seeds. Place the squash on it’s flat side, with the inside facing down, and pop it in the over for 40 minutes. Once it’s done, use a fork to pull out the squash, which strongly resembles spaghetti… hence the “pasta” name.
Boil water in a pot, and prepare a bowl full of ice water. Place washed Roma tomatoes in the boiling water (I did these one or two at a time to make things easier) for about 15-20 seconds, and use a spoon to move them immediately into the ice water. Chop the tip tops of the tomatoes off to break the skin, and peel and seed the tomatoes. Chop them into big chunks and set aside in a bowl.
Now for the saucy sauce…
Heat olive oil in a sauce pan on medium-high heat. Throw in onions and garlic and sauté until tender. Add the chopped shiitake mushrooms and cook for about 5 minutes. Add Roma tomatoes, herbs and remaining seasonings and bring to a boil. Reduce heat to a simmer and cover, stirring occasionally, for about 35-40 minutes.
p.s. I made an impromptu decision to add a tiny squeeze of honey to the sauce, so you won’t see it in the pictures, but it was there and it helped give just the right amount of sweetness.
Pile your delicious creation on a plate (pasta first, sauce second, cheese last) and enjoy!
Healthy + Easy + Leftovers = Yes, amirite? Now off to find dessert and enjoy the last few hours of the weekend. I hope you do the same.
For now I must be going. Talk soon, friends!