White Wine Spaghetti Squash

This weekend I decided I wanted to make a completely original dish. No Pinterest inspiration, no cookbooks, just me. Some people may be intimidated, but I actually really like the challenge. Of course you bring whatever experience you have to the table, but you still have the chance to make something AMAZING and completely yours! What more inspiration is needed?

All I knew going into this was that I wanted to use this extra spaghetti squash that we had.

As I looked through our fridge, an idea started to form. I saw the extra mushrooms and bell pepper from the week's salads, the wild green onion that grows in our yard, the Bota Box that only had a glass or two left of Chardonnay. I don't know about you, but I really like adding alcohols to my dishes. It just seems to add an extra level. So much flavor and so many options! We served this on the side with some Tilapia seasoned similarly, but this would be delicious as a main dish too.


White Wine Spaghetti Squash
1 small spaghetti squash
1/2 red onion, diced
1/2 bell pepper, diced
4 oz. mushrooms (about half a package), sliced
3 cloves garlic, minced
1 Tablespoon basil
1 Tablespoon Morton's Natures Seasons
2 Tablespoons olive oil
1 cup dry white wine (I used Chardonnay)
3 green onions, chopped

1. Poke spaghetti squash several times. Put in a greased shallow pan and bake at 375 for 1 hour. Make sure to set it aside for at least 10 minutes before touching it again. It will be really hot!

2. Meanwhile, put wine in a small pot over med-high heat and cook until reduced by half its volume.

3. In a separate pot, heat oil over med-high heat. Add onion and pepper, and cook until starting to soften. You don't want these soft yet because they will still be cooking for a while.

4. Add mushrooms to pot with onion and pepper, and stir.

5. Slice spaghetti squash in half. Scoop out seeds. Take a fork and scrape out the insides. It should look like spaghetti. Add to the pot of veggies.

6. Add in basil, Nature's Seasons, garlic, and green onion. Mix to combine.

7. Pour in the reduced wine, increase heat to high and cook until almost all excess moisture has evaporated.

8. Serve and enjoy!

Serves 2-3.