Spaghetti Squash with Mushrooms and Olives

Ingredients

• 1 small spaghetti squash (2 pounds)

• 2 teaspoons olive oil

• 1 (4 oz.) package sliced mixed mushrooms (crimini, oyster and shiitake) or 1-1/2 cups sliced button mushrooms

• 1/3 cup finely chopped shallots or sweet onion

• 2 cloves garlic, minced

• 1 cup Lindsay® Organic Black Ripe Pitted Olives, halved lengthwise

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup Parmesan cheese

• 2 tablespoons chopped fresh thyme or parsley (optional)

Cooking Directions

1. Preheat oven to 375°F.

2. Cut squash in half lengthwise, scrape out and discard seeds.

3. Place squash, cut sides down, in a 13x9" baking dish. Pour 1/2 cup water into the baking dish.

4. Bake squash 40-45 minutes, or until very tender.

5. Heat oil in a large nonstick skillet over medium heat.

6. Add mushrooms, onion and garlic; sauté 5 minutes.

7. Stir in olives and pepper; heat through, 1 to 2 minutes.

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

9. Use a vegetable peeler to shave cheese over each serving.

10. Top with thyme or parsley if desired.