Spaghetti Squash with Mushrooms and Sun Dried Tomatoes

3 Dec

Vegetarian meals can be little boring, but not this one. The mushrooms in this dish will make carnivores happy. I am happy to say that my husband enjoyed this meatless dinner. You have come a long way baby!

  • 1 spaghetti squash halved and seeded
  • 2 cups sliced mushrooms
  • 1/2 cup sun dried tomatoes, chopped
  • 3 cloves of garlic pressed
  • 2 tbs of olive oil
  • 1/2 cup white wine
  • 1/4 cup  fresh chopped up parsley
  • salt and pepper

Cut the spaghetti squash in half and remove the seeds. Place on an olive oil coated cookie sheets cut side down. Bake in 400 degree oven for 45-55 minutes. Remove from oven.

In a large saucepan heat the olive oil, add garlic, mushrooms and allow to cook for about 4 minutes. Add the chopped sun-dried tomatoes and wine and cook for one minute. In mean time, with a fork, scrape the squash in to a large bowl. Season the mushroom and tomato mix with parsley, salt and pepper. Top the squash with sauce. What a wonderful meatless dish!

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