Originally published Killing Thyme

Enjoy Italian flavors and hearty mushrooms in this delicious low-carb meal. It’s also great reheated!

Ingredients

• 1 spaghetti squash approx. 2.5lbs

• 3 tbsp olive oil divided

• 2 cloves garlic minced

• 1/4 cup diced red onion

• 5.5 oz baby bella mushrooms sliced

• 1/4 cup pesto

• 1/4 cup tomato sauce

• 1/4 cup shredded Parmesan or pecorino romano

• Kosher salt and cracked black pepper to taste

Optional garnishes:

• Shredded mozzarella

• Fresh basil

Cooking the squash:

• Preheat oven to 375 degrees F.

• Lightly oil a baking sheet.

• Carefully slice the squash in half lengthwise and scrape out the seeds.

• Drizzle each half with 1 tbsp olive oil and season with kosher salt and pepper, to taste.

• Place squash, open-side down, onto the prepared baking dish.

• Roast in the oven until tender, about 30 minutes. (While the squash roasts, you can prepare the filling to save time.)

• Remove squash from oven and let rest until cool enough to handle, or handle it while wearing oven mitts.

• Scrape the flesh with a fork to create strands.

Filling:

• Heat 1 tbsp olive oil in a skillet.

• add the garlic and onions and simmer until garlic is fragrant, approx. 2 minutes. Stir often to prevent the garlic from browning.

• Add the mushrooms and cook until tender, stirring occasionally.

• Dump the spaghetti squash strands into the skillet.

• Add the pesto, tomato sauce and shredded parm.

• Stir to coat the squash.

• Season with salt and pepper to taste.

• Evenly redistribute the squash mixture into each squash bowl.

• If topping with mozzarella, do so, and give the squash broil until mozzarella melts

1. Garnish with fresh basil and serve.