Spaghetti Squash with Mushroom Red Sauce | Recipe | Town & Country Markets
Explore this healthy twist on pasta with spaghetti squash as the base. Top the squash with a savory tomato and mushroom sauce – you won't miss the carbs.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Fork
- Measuring cup
- Pepper mill
- Can opener
- Serving bowl
Ingredients
- 1 (4-5 pound) spaghetti squash
- 1/2 pound cremini mushrooms, thinly sliced
- 2 cups diced Roma tomatoes, or 2 (14.5-ounce) cans diced tomatoes, drained
- 4 large garlic cloves, minced
- 1/2 cup olive oil
- Pinch red pepper flakes (optional)
- Salt
- freshly ground black pepper
- 1/2 cup roughly chopped fresh basil
- Freshly grated Parmesan or pecorino cheese to garnish
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