Servings: 2+     Difficulty: Easy


  • spaghetti squash
  • 2 tablespoons butter, cut into pieces
  • 1 teaspoon salt, divided
  • 2 tablespoons extra virgin olive oil
  • cremini mushrooms, sliced
  • 2 large garlic cloves, minced or sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup white wine
  • 1 bunch Kale or Spinach (or try *chopped Purslane*)
  • 1/4 cup (1 ounce) shaved Parmesan cheese


  1. Preheat oven to 375°.
  2. Cut squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly buttered  baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork.
  3. Scrape inside of squash to remove spaghetti-like strands. Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.
  4. Heat oil in a large deep skillet over medium-high heat. Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon  salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil. Add spinach and cook, stirring occasionally, 2 minutes or until wilted.
  5. Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese.