1   238
13   346
165   644
11   131
34   255
25   384
24   110
8   13
41   485
8   148



I haven’t really had the chance to cook or post a recipe in a while — so here is one of my Fall favorites! I had something similar to this dish at Freeman’s in NYC last year and I have never craved/been so satisfied with a vegetarian dish before.

PREP TIME : 10 min

COOK TIME : 1 hour 10 min


  • Spaghetti Squash
  • 2 Cups Shiitake Mushrooms
  • Olive Oil
  • Garlic (lots)
  • Umami Seasoning (Trader Joes)
  • Thyme
  • Parsley
  • Salt + Pepper
  • Butter (or not. but yeah, use it)
  • Parmesan Cheese


First, preheat oven to 400°. Then cut the spaghetti squash in half, with a very sharp knife. (This is much harder than you think it will be. No you’re not weak, this squash has unexpected strength). Lightly coat in olive oil + salt and pepper. Flip over on baking sheet and roast for 45 minutes.(may need more than 45 minutes depending on size + oven)

Next, cut up your fresh thyme and garlic. Heat olive oil in a sauce pan and sauté the thyme and garlic for 2 minutes. Then add chopped mushrooms along with salt and pepper. Cook your mushrooms down until browned. (Add some white wine if you’d like more volume of sauce). You can leave the sauce on a very very low simmer as your squash cooks. When you’re squash is cooked, add butter to your sauce pan and melt it down as you scoop the spaghetti squash out.

Finally, pour the mushroom sauce on top of spaghetti squash and grate parmesan alllll over it + garnish with freshly cut parsley. Enjoy loves!



S&S MORAL : Farm-fresh food taste better, always.


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