Spaghetti Squash Spaghetti with Zucchini + Shiitake Mushroom

Last night we made a quick, delicious gluten-free spaghetti. My husband loves spaghetti squash so much that he would eat it every night if he could. This meal is a perfect gluten-free, dairy-free and diabetic-friendly option for our diets.

We’ve been reading about shiitake mushrooms lately and wanted to start incorporating them into our meals. We already love mushrooms, so it was a natural transition to try new ones. They have a great smoky flavor and are relatively cheap in the organic frozen bag from. You can read about the shiitake awesomeness here.

We chose to omit the cheese in this recipe, but you could certainly add some cheese to make it a more traditional spaghetti. You could also add additional veggies to make it a super veggie spaghetti. Say that three times fast!

INGREDIENTS

Serves 2

4 small organic zucchini
10 oz. bag of organic shiitake mushrooms (or fresh if available)
1 small organic red onion
3 small cloves of fresh garlic
1 medium-sized organic spaghetti squash
1 jar of spaghetti sauce of your choice (we used Field Day organic)
Organic extra virgin olive oil
Salt + Pepper to taste

Start by cutting your spaghetti squash (lengthwise) and removing the “guts”. Place them in a glass baking dish, upside down, and add a little water to the pan (about 1/2 cup). Place in microwave for 12-15 minutes or until al dente.

While the spaghetti squash is cooking, chop the zucchini, onion, garlic and mushrooms (if not already) and place into a hot, medium-sized skillet with EVOO. Sauté veggies until golden brown.

In another small saucepan heat up your spaghetti sauce. You can also just heat up a small amount in a glass dish in the microwave as well.

When spaghetti squash is done, remove it from the dish and scoop the squash “meat” onto a plate. This can be tricky because they are really hot! We use tongs and a large spoon and scoop quickly.

Once everything is finished cooking, you can top your spaghetti squash with a scoop of sauce (I used 1/2 cup) and the sautéed veggies, mushrooms and onions.

For my carb counting friends:

Because many people assume these type of recipes are “carb free“, I want to clarify that it is not true. Even though this spaghetti recipe doesn’t include noodles, there are still carbs in the shiitake mushrooms, the sauce, the spaghetti squash and a small amount in the zucchini. That makes this a low-carb recipe, not carb free.

Neil calculated the carbs to be roughly 45 grams of carbs for his plate:  1/2 of a spaghetti squash, 1/2 Cup of sauce,  2 mini zucchini’s, 1/2 small onion, and 5 oz. of shiitake mushrooms.

Enjoy!