Yellowfoot Mushroom Spaghetti Squash Sauté

Ingredients

  • Small-sized spaghetti squash about 1-2 pounds

  • 1 tablespoon unsalted butter or ghee

  • 2 tablespoons olive oil

  • 1/2 cup yellow onion peeled and finely chopped

  • 8 ounces yellowfoot mushrooms, chopped into bite-size pieces

  • 2 garlic cloves peeled and minced

  • 1 cup chard leaves chopped

  • 1/2 teaspoon salt (to taste)

  • 1/4 cup Parmesan shaved; optional, for a topping

Instructions

  • Preheat your oven to 400°F (200°C, or gas mark 6).

  • Cut spaghetti squash in half, either way, and place each open side down on a baking sheet lined with parchment paper or a non-stick mat. Bake the squash for 20 minutes, or until a fork can be inserted in the skin.

  • While squash is baking, preheat a large skillet over medium heat. Add 1 tablespoon of olive oil and the butter to the skillet.

  • Once the butter is melted, add the onions and sauté them until just tender, about 5 minutes.

  • Add the mushrooms to the skillet, and sauté them for about 7 minutes, or until they begin to release moisture and brown.

  • Add the garlic and cook for another minute or so.

  • Add salt and pepper to taste.

  • Add the spinach and cook for a minute or so, just to soften it.

  • Cool the squash, and take out the seeds and discard.

  • Scoop out the spaghetti squash and place it in the skillet with the mushroom mixture. Add the other tablespoon of olive oil and sauté everything for a few minutes to blend the flavors and ingredients. Add more salt if needed.

  • Serve hot or warm, and top with shaved Parmesan (optional). Store leftovers in the refrigerator for a few days.

Author: Erica Kerwien

Haley Smith