Spaghetti al Limone, Shitake e Zucca
Serves 4
20 mins prep
45 mins cook
65 mins total
🍋Spaghetti al Limone, Shitake e Zucca🍋 1 box of gluten-free spaghetti (used @jovialfoods brown rice capellini here) 6-8 cloves of garlic, minced 2-3 lemons 1/2 baked spaghetti squash (no seeds) 1 cup of sliced shitake mushrooms (de stemmed) 1/2 cup finely chopped parsley Olive oil Sea salt Pepper Chili flakes Preheat oven, slice spaghetti squash in half lengthwise, bake face down for 30 min. Scoop out seeds and take out meat w a fork to create spaghetti strands. While squash is baking, cook spaghetti as directed and rinse in cold water to prevent gumminess. Add a good glug of olive oil to a large pot, bring up heat and simmer minced garlic until fragrant. Add sliced shitake mushrooms and a little water to help cook down. Sauté until light brown. Add a cup of spaghetti squash and continue to sauté, season w salt and pepper. Add cooked noodles and more olive oil to coat. Squeeze lemon and add chopped parsley. Lower heat and taste, season as needed if you need more salt, pepper of olive oil. Serve immediately w chili flakes.
Preheat oven. Slice spaghetti squash in half lengthwise and bake face down for 30 minutes. Scoop out seeds and use a fork to create spaghetti strands from the squash meat. While the squash is baking, cook spaghetti according to package directions and rinse in cold water to prevent gumminess. In a large pot, add a good glug of olive oil, bring up heat, and simmer minced garlic until fragrant. Add sliced shitake mushrooms and a little water to help them cook down. Sauté until light brown. Add a cup of spaghetti squash and continue to sauté, seasoning with salt and pepper. Add the cooked noodles and more olive oil to coat. Squeeze lemon and add chopped parsley. Lower heat and taste, seasoning as needed with more salt, pepper, or olive oil. Serve immediately with chili flakes.
