Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Preheat oven to 400 degrees.
Chop tip and tail off spaghetti squash, cut in half lengthwise, and scoop seeds out of each half. Rub a tablespoon olive oil over flesh of each half. Sprinkle with sea salt and pepper. Place squash, cut-side down, on a baking sheet. Roast 35 to 50 minutes, or until tender.
In a skillet or large sauté pan, add 2 tablespoons olive oil and garlic. Cook 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown, 7-8 minutes. Turn off heat; and set aside.
Take squash out of oven and let cool to room temperature for 15 minutes. Using a fork, scrape squash into strings. Add spaghetti squash strings to skillet, turn heat to high and quickly fry with mushrooms. Sprinkle parmesan while sautéing for a minute.
Turn heat off, top with basil, if using, and season with sea salt and pepper, to taste. Serve.