“Roasted Mushrooms with Spaghetti Sauce”
This is a super easy recipe and the flavor is superb. What makes this recipe convenient is the one pan to bake the squash and the mushrooms together.
In a 9 X 13 glass baking dish put olive oil and minced garlic on the bottom of the pan.
Cut the squash in half and remove the seeds. Drizzle with olive oil, salt, pepper and coconut Thai spice.
Slice mushrooms and place on the bottom of the pan. I use Portobello, the next time I make this I will use an assortment of mushrooms as the recipe make 2 serving for one package of mushrooms and I always enjoy having leftovers.
Place the squash face down over the mushrooms and bake for 1 hour at 375 degrees.
Remove the squash and put on a glass plate face down to cool.
Put the mushrooms back in the oven to roast for another 5 minutes while you are preparing the sauce.
A white sauce is required to add to the mushroom mixture in the glass dish. I used an Alfredo sauce in a package, adding milk only and I cooked in the microwave for 5 minutes. You can use any kind you like, whether you make it from scratch, bottle, or pre made package.
Add the white sauce to the mushrooms, mix together and add ¼ c red wine, salt & pepper, and coconut Thai spice to taste. You can use your favorite spices.
Shred the baked squash onto the plate and cover with the mushroom sauce. Top with your favorite cheese, I use Asiago! I love the flavor of aged cheese.