Spaghetti Squash with Mushrooms and Ripe Olives

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1 small spaghetti squash

2 teaspoons olive oil

1½ cups sliced button mushrooms or 4 ounce package mixed mushrooms

2 cloves minced garlic

1 small white onion, chopped

1 cup ripe olives, halved or quartered lengthwise, depending on size

½ teaspoon seasoned pepper

Parmesan cheese, for garnish

Method:

Preheat oven to 375°.

Cut squash in half, scrape out and discard seeds.

Place cut side down on a baking dish that’s coated with cooking spray.

Bake about 45 minutes until fork tender.

Heat oil in a large skillet over medium heat.

Add mushrooms, garlic and onion, sauté 5 minutes.

Stir in olives and pepper, heat through 1-2 minutes.

Use a fork to pull out strands of cooked squash onto serving plates, top with olive mixture.

Sprinkle with Parmesan.

Serve

Enjoy!