Spaghetti Squash Sauté

🥘 Ingredients

• black pepper
  1 pinch
• crumbled goat cheese
  ½ cup
• garlic
  2 cloves
• olive oil
  2 tbsp
• parmesan cheese
  ¼ cup
• portobello mushrooms
  2 unit
• red onion
  1 unit
• salt
  1 pinch
• scallions
  2 unit
• spaghetti squash
  1 unit
• walnuts
  ¼ cup

🍳 Cookware

• baking sheet
• medium pan
• medium bowl

1. 

   1

   Preheat oven to 400 degrees. Halve the spaghetti squash lengthwise, then remove seeds. Place cut side-down on a lightly oiled baking sheet and roast until tender ⏱️ 35 minutes .

   spaghetti squash: 1 unit
2. 2

   While the squash roasts, halve, peel, and thinly slice the red onion . Thinly slice the scallions , keeping whites and greens separate. Mince or grate the garlic .

   red onion: 1 unit, scallions: 2 unit, garlic: 2 cloves
3. 

   3

   Heat 1 tbsp olive oil in a medium pan over medium heat. Add the onion and cook, tossing, until slightly caramelized ⏱️ 6 minutes . Season with salt and black pepper . Add the garlic and scallion whites to the pan and cook until fragrant ⏱️ 1 minute . Set aside in a medium bowl .

   olive oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   In the same pan, heat another 1 tbsp olive oil over medium heat. Add the portobello mushrooms and cook until very soft ⏱️ 4 minutes per side. Season with salt and pepper. Thinly slice and set aside.

   portobello mushrooms: 2 unit
5. 5

   Wipe out the pan with a paper towel. Add the walnuts over low heat and cook, tossing, until toasted and fragrant ⏱️ 2 minutes . Set aside in the bowl with the onions.

   walnuts: ¼ cup
6. 

   6

   When the spaghetti squash is finished cooking and cool enough to handle, scrape out flesh with a fork into the bowl with the onions and walnuts. Toss in the parmesan cheese until thoroughly combined, then season generously with salt and pepper.

   parmesan cheese: ¼ cup
7. 7

   Serve the spaghetti squash topped with the sliced portobello steaks and sprinkled with crumbled goat cheese and scallion greens. Enjoy!

   crumbled goat cheese: ½ cup