Ingredients:

  • 1 medium (3 lb) spaghetti squash
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 medium (110 g) yellow onion, diced
  • 4 cloves (12 g) garlic, minced
  • 8 oz (225 g) cremini mushrooms, sliced
  • 3 cups (90 g) fresh baby spinach
  • 1/2 tsp red pepper flakes
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the interior with 2 tbsp of olive oil and season with 1 tsp kosher salt and 1/2 tsp black pepper.
  3. Place the squash cut-side down on a parchment-lined baking sheet and roast for 40–50 minutes until the skin is easily pierced with a fork and the interior is tender.
  4. Use a fork to scrape the roasted flesh into long, distinct strands and set aside.
  5. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high heat.
  6. Add the diced yellow onion and cook for about 4 minutes until translucent.
  7. Stir in the sliced cremini mushrooms and sauté without stirring frequently until they develop a deep golden-brown color.
  8. Add the minced garlic and 1/2 tsp red pepper flakes, cooking for 60 seconds until fragrant.
  9. Fold the roasted spaghetti squash strands into the skillet, increase the heat slightly, and sauté for 3–5 minutes until the strands slightly brown and excess moisture evaporates.
  10. Stir in the baby spinach and cook until just wilted.
  11. Remove the skillet from heat and fold in the grated Parmesan cheese and chopped fresh parsley.
  12. Drizzle with 1 tbsp fresh lemon juice and season with additional salt and pepper to taste.