Tomato, basil and mushroom spaghetti squash
I love spaghetti squash. It’s one of the most versatile members of the squash family and seriously tastes great with just about anything. After a big weekend of trail running, gym time and yoga, we had a late start to our Sunday night and decided to have a delicious, yet simple spaghetti squash meal.
- One spaghetti squash cut in half and de-seeded
- 2 tbsp olive oil
- 1 cup cherry tomatoes
- 1 cup mushrooms, sliced
- 2 small zucchini, sliced
- 1 cup fresh basil
- 2 tbsp thyme
- Salt and pepper to taste
Put the spaghetti squash halves face down in a pot of water (water should be a little over halfway up the squash) and bring to a boil. Once boiled, turn down the heat and simmer for 25 minutes or until you can stick a fork through the top of the squash. Set aside and let cool.
Meanwhile, heat 1 tbsp olive oil over medium heat. Add mushrooms and zucchini and saute until veggies begin to brown. Remove from heat and set aside. In same pan, add the remaining olive oil and heat over medium heat. Add tomatoes and saute for about 2-3 minutes or until tomatoes start to burst open. Turn down the heat and add the basil and thyme. Mix together for another 1-2 minutes.
Scoop out spaghetti and then mix with all the veggies and add salt and pepper to taste. Top with sprouts and enjoy!