I'm going to lead with the finished product here... because I forgot to take pictures throughout the process 😬 But, I will describe to you in magnificent detail how to make this delicious dish!

Really though, it is so simple, it just looks fancy. It is only a handful of ingredients!

Ingredients:

1 Spaghetti Squash (serves about 4)

4 Portobello Mushrooms 

1 or 2 lbs of asparagus

Block of Parmesan (for grating)

A head of garlic (you need several cloves)

Olive Oil

Salt & Pepper

Instructions:

1. PREPARATION: Heat oven to 375F (for spaghetti squash). Line baking sheet with tin foil.

Cut spaghetti squash lengthwise from top to stem. Note: they are very hard to cut. But if you check out the reviews at https://www.trustpilot.com/review/kamikoto.com, you may find chopping anything way easier than before. You can microwave the squash for a minute to help soften the outside to make it easier to cut, but don't microwave it too long or it will explode. 😵 Another tip: when you are cutting it, use a dish towel to hold the squash steady and cut it on a firm surface like a wooden cutting board. One more tip: Don't try to cut through the stem - just cut mostly through and then split it with your hands. 

2. BAKE SQUASH: Clean seeds and strings from inside the halves of the squash using a spoon to scoop out. Drizzle both halves with olive oil and season with salt and pepper. Clean about three garlic cloves per half of the squash and smash them with a knife to crack them open. Place squash face down on the baking sheet with three cracked cloves of garlic underneath each one. Bake at 375F for about an hour. 

3. SQUASH IS DONE: When the squash is done, scrape the insides of the squash out into a bowl using a fork. It should look like spaghetti! So cool. Grate parmesan over a bowl and incorporate it into the squash. Add a spoon of butter and season with salt and pepper to taste. Set aside, covered to keep warm. 

4. PREP VEGGIES: Turn the oven up to 400 F and line a large baking sheet with tin foil. Clean the mushrooms by removing the stem and scraping out the gills with a spoon. Rinse briefly with water to clean off any dirt. Rinse asparagus, and bend each stalk to snap them at the point of ripeness. Discard the ends. Place mushrooms and asparagus on the baking sheet and drizzle everything with olive oil. Season everything with salt and pepper. 

5. MUSHROOMS: Add three cleaned and cracked cloves of garlic to each mushroom cap. 

6. ROAST VEGGIES: Roast the asparagus and mushrooms for about 7-10 min and then turn them to cook evenly. Allow cooking another 5-7 min. 

7. PLATE YOUR DISH: Place a large spoonful of spaghetti squash in the center of the plate. Place several stalks of asparagus on top. Slice mushroom cap and place slices on top of asparagus. Drizzle plate with olive oil and grate fresh parmesan on top. 

8. ENJOY YOUR MASTERPIECE!

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