Spaghetti Squash with Spinach, Mushrooms and Cherry Tomatoes

To say that this dish is a winner is an understatement. Try it now and see if you agree!

Ingredients:

• 1 spaghetti squash
• 1/4 cup of olive oil, plus more for drizzling the squash
• salt and pepper
• 1/2 pound of shitake mushrooms
• 6 cloves of garlic, thinly sliced
• Pinch of red pepper flakes
• 1 pound of cherry tomatoes, halved
• 2 big handfuls of spinach leaves
• 1/2 cup of fresh basil leaves
• grated Parmesan or Pecorino Romano cheese (optional)

Directions:

1. Preheat the oven to 375 degrees.
2. Line a baking sheet with parchment paper and set aside.
3. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of the olive oil and season with 1/2 teaspoon of salt and pepper to taste.
4. Arrange, cut side down, on the prepared baking sheet and bake for 30-45 minutes, or until tender.
5. Check doneness by inserting a fork between the skin and the flesh. If it is tender and you can start to create strands with the fork, then it is done.
6. Flip them over (otherwise they will continue to cool), and set them aside until they are cool enough to handle.
7. Heat the olive oil in a large sauté pan over medium heat. Add the mushrooms and sauté until caramelized and just tender about 3 minutes.
8. Add the garlic and red pepper flakes and sauté until fragrant, 30-60 seconds.
9. Add the tomatoes and two big pinches of salt, plus black pepper to taste.
10. Cook the tomatoes, stirring, until they start to lose their shape, about 5 minutes.
11. Stir in the spinach and sauté until wilted, about 3 minutes. Tear or slice the basil leaves and stir into the mixture.
12. Using a fork, pull the strands of the squash crosswise from the peel so that it resembles spaghetti.
13. Add it to the sauce and sauté over medium heat until it is warmed through. Add the cheese, if using, and toss to combine.