This dish is perfect for your leftover spaghetti squash.  With just a few minutes to sauté the onions, garlic, mushrooms and greens, you have a flavorful dish that’s quickly and easily prepared. 

Spaghetti Squash with Sautéed Mushrooms

per person:

1. -1 cup leftover cooked spaghetti squash
   

2. -5 button mushrooms
   

3. -2 chanterelle mushrooms
   

4. -1/8 yellow onion
   

5. -2-3 cloves garlic
   

6. -butter
   

7. -olive oil
   

8. -dash of cream
   

9. -1-2 leaves dinosaur kale or handful of spinach/other green
   

10. -herbs (one or two of the following: thyme, Italian parsley, basil)
    

11. -parmesan
    

Chop garlic and onion into small pieces.  Heat a combination of butter and olive oil in a small pan.  Add garlic and onion (garlic first if you like it browned, second or together if you don’t). 

When the mushrooms release their liquid, add finely-chopped greens and herbs.  Stir for another minute until the greens are soft. 

Mix with spaghetti squash mixture, in the pan if you have room, in a bowl if you don’t. 

Serve with parmesan.

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