Roasted Spaghetti Squash with Mushrooms

okay mushroom haters..yes I'm talking to you... look away now! For us mushroom lovers everything in this dish just works! ..the slight sweetness of the roasted spaghetti squash, the sauteed mushrooms and garlic and the golden raisins, with a bit of heat from the crushed red peppers. Serve with some toasted garlic bread ...after all you need some carbs don't you?! .. I saw this recipe at shutterbean.com and just had to try it, and very glad that I did. It's a keeper.

Serves 4

1 medium spaghetti squash, halved
4 tablespoons extra virgin olive oil
8 oz. button mushrooms, sliced
1 clove garlic, minced
red pepper flakes
1/4 cup golden raisins
1/4 cup fresh Italian parsley, roughly chopped
1/4 cup fresh basil, roughly chopped (about 8-10 leaves)
1/2 cup Parmesan cheese, freshly grated
kosher salt & fresh cracked pepper


Preheat oven to 400F. Rub spaghetti squash halves with 1 tablespoon olive oil, sprinkle with salt & pepper and place on a baking sheet cut side up. Roast for 30 minutes, turn squash to the other side, and roast for another 30 minutes, or until tender.

Meanwhile:
Heat 2 tablespoons olive oil in a cast iron skillet over medium high heat. Add the mushrooms and cook, stirring occasionally til brown, 5-6 minutes. Add a pinch of red pepper flakes and the minced garlic, cooking for about a minute. Turn the heat off, add the golden raisins to the pan and cover with a lid.
When the spaghetti squash is done, let cool for 5 minutes. With a fork, shred the meat of the squash and place it directly into the pan of mushrooms. Add the Parmesan, parsley, basil, and remaining tablespoon of olive oil. Stir well to combine. Season with salt & pepper and serve.