Roasted Spaghetti Squash with Mushrooms and Garlic Bread

Low carb pasta, high carb bread. That should all balance out right...right?

Roasted Spaghetti Squash with Mushrooms
Adapted from Shutterbean

• 1 medium spaghetti squash, halved and deseeded
• 3 tablespoons olive oil
• 8 ounce mushrooms, sliced
• 1 clove garlic, minced
• pinch of red pepper flakes
• 1/4 cup golden raisins
• 1/4 cup fresh parsley, roughly chopped
• 1/4 cup fresh basil, roughly chopped
• 1/2 cup Parmesan cheese, freshly grated
• kosher salt and fresh cracked pepper
• sprinkle of dried oregano or italian seasoning

Preheat oven to 400 degrees F. Rub spaghetti squash halves with 1 tablespoon olive oil, salt and pepper and place cut side down on a baking sheet. Roast for 45 minutes to an hour until you can push down on the squash with an oven mit. When spaghetti squash is done let cool for 10 minutes.

Meanwhile, heat 2 tablespoons of olive in a large skillet over medium high heat. Brown the mushrooms in the oil stirring occasionally for 6 minutes.  Add red pepper flakes and garlic then cook until garlic is fragrant. Turn off the heat, add the raisins and cover until spaghetti squash above is ready.

Shred the spaghetti squash with a fork and add to mushrooms. Add Parmesan, parsley, basil, salt, pepper, and oregano. Stir well and serve with garlic bread or else you will starve.

Garlic Bread

Adapted from Smitten Kitchen

• 1 large loaf of italian or french bread
• 8 tablespoons butter (1 stick)
• 4 cloves garlic, minced
• pinch of red pepper flake
• salt 1/2 teaspoon if butter was unsalted and 1/4 teaspoon if butter was salted
• 1//2 teaspoon dried oregano
• 1/2 cup finely grated parmesan 
• 1 tablespoon finely chopped parsley

 Preheat the broiler.  Cut the loaf lengthwise and arrange pieces cut side up on foil on a baking sheet.

Melt butter in a small sauce pan, add garlic, pepper flakes, and salt. Heat until garlic begins to sizzle but don't let it brown.  Remove from heat and stir in oregano.  Spoon butter mixture evenly over bread then sprinkle with parmesan. 

Cook under broiler for 2 to 3 minutes.  Keep your eye on it, it would be heartbreaking if anything were to happen.

Remove from oven and sprinkle with parsley.  Eat as much as you can, its best the same day but wrap any left overs in foil and store in the fridge. Reheat in the oven.