Portobello Mushroom with Spaghetti Squash

I was at my daughter and daughter-in-law’s the other day, sharing a meal. Of course, they are doing Paleo and I am working towards Veganism, so the main things in common are the vegetables and our conversation!

This dish is not a real recipe because I thought of it as we were cooking. I had a large portobello mushroom and broccoli, which my daughter baked and she also made some spaghetti squash in her Instapot. So here is a true “Cooking-by-the-Strings-of-Your-Apron” dish!

 

Here are the Simple Ingredients:

One large portabella mushroom, wiped with a wet paper towel and stem removed
3 or 4 stalks of broccoli
Spaghetti squash
Salt or herbs
Oil in a spray container

Basic Directions:

  1. Bake or cook squash (cut in half) in an Instapot until tender. Baking takes about 45 minutes-one hour, while the Instapot takes less than 10 minutes, once the heat builds to the correct temp.
  2. When cooled slightly, remove seeds from squash and use a fork to make “spaghetti.”
  3. While the spaghetti squash is cooking and then cooling slightly, wash mushroom and place on a lightly spray-oiled pan. Add washed and cut broccoli and spray the mushroom and broccoli with a little more oil and bake at about 350 degrees until broccoli is crunchy-tender and mushroom is well heated.
  4. Assemble the dish with the baked mushroom on the bottom, spaghetti squash piled on top, and broccoli around the edges of the dish. Add some salt or herbs of your choice and enjoy!

This was my meal with salad so I ate all of it, but it could probably serve two, especially if you add more squash threads. I made it the next night and added my Pestacado (avocado blended with basil and some veg. stock plus salt). Here’s the link for Pestacado: https://www.menupause.info/pestacado-a-twist-on-pesto/

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