Spaghetti Squash with Porcini Mushrooms and Roasted Vegetables

1medium spaghetti squash

1 tsp fresh thyme

1 T oil

salt and pepper

1 cup of porcini mushrooms

1 zucchini

2 tomatoes

2 cloves of garlic

1 onion

1 head of broccoli

¼ cup pumpkin seeds



red pepper

Preheat the oven to 350. Cut the squash in half and drizzle with oil, herbs, and salt and pepper. Place face down on a tray and bake for 30 minutes.

Meanwhile, cut all the vegetables into bite-sized pieces. Place on a tray with pumpkin seeds and drizzled with oil, salt, and red pepper. Roast in the oven alongside the squash for 15 minutes.

Remove squash from oven, shred, and top with vegetables.

Yield: 2 servings