Tuesday, October 15, 2013

Portobello and Spaghetti Squash Stacks

Portobello Spaghetti Squash Stacks

Oh, it feels good to be eating healthy again! (Mostly. Ok, ok…I admit I just had 5 pumpkin spice marshmallows. Oops.)

I just got back from a two week trip across the country to visit family. It was a blast! My little Stella got to meet so many people for the first time. I also did a lot of vegging. And by vegging I mean sitting around eating ice cream sandwiches and playing Spyro the Dragon on Game Cube (Don’t make fun).

I feel a huge need to go back to the basics and start eating healthy again after my parent’s freezer full of ice cream sandwiches, my in-laws'’ ice cream and fresh plum sauce sundaes, the multiple trips to this amazing little custard and Italian ice stand, the pumpkin shake from Artic Circle, the salted caramel shake from Arby’s, the frosty from Wendy’s, the chocolate chip cookies my sister made, the awesome candy bowl and cookie jar at my grandma’s house, and the sugar cookies (coming soon!) and pumpkin whoopie pie’s I made. Wow.

This recipe is the perfect recipe for recommitting to eating better. It is pretty simple, but, oh,so flavorful with the hearty mushrooms and fragrant basil. After you have the squash cooked, it’s really just a matter of stacking ingredients on top of each other. My husband absolutely loved it. We each at two because they were so delicious. I had some Portobello's that I got for really cheap and had to use up quickly and a spaghetti squash that had been spying on me from my counter-top for days. I popped the squash in the microwave and started  scrounging around for something to make with it. I just started stacking things together and this is what came of it. This one is a keeper!



  • 4 large Portobello mushrooms
  • 1 medium to large spaghetti squash
  • garlic salt to taste
  • 1 15 oz. can tomato sauce
  • 4 large fresh basil leaves, roughly chopped
  • 1/2 to 1 C. parmesan cheese


1. Start by cooking your spaghetti squash. Cut it in half, scoop out the seeds with a spoon, and place each half, cut side down, into a baking pan. Add about a 1/8 inch water to the bottom of the pan. Bake in the oven for around 60 minutes at 400 F. Or stick the pan in the microwave on high for about 15 minutes. You may need to adjust the time a bit depending on the size of the squash. It is done when the flesh is nice and soft and will easily pull away from the rind. Use a fork to pull away all the noodle-like flesh. You can do all this ahead of time, just keep the squash in an airtight container in the fridge until you are ready to assemble this meal.

2. Preheat oven to 425 F. Clean the Portobello mushrooms under running water. Pop out the stems and use a spoon to scrape out the little gills. Pat dry with a paper towel.

3. Place mushrooms upside down in a baking dish. Place a heaping scoop of spaghetti squash top of each mushroom. Next, lightly sprinkle the spaghetti squash with garlic salt. Sprinkle on some basil; one leaf’s worth for each mushroom.

stacked mushrooms

4. Ladle on a couple spoonful's of tomato sauce and sprinkle with parmesan cheese.

squash mushrooms

5. Pop that pan into the oven and bake for 15 minutes or until the mushroom softens up and the cheese starts to turn golden.

Recipe by Edible Experiments

1 comment:

Momma Kaye said...

Amy, this recipe looks so delicious. I have a butternut squash and a banana squash. Could I substitute? I'll bet not... because the spaghetti squash probably has the texture you need for this recipe. YUM!

Hey-- I haven't seen your gingerbread mummy men yet.